A Fabulous Winter Salad

Need to bring a winter salad to a gathering?  This Winter Salad will brighten anyone’s table!

Recently, I was asked to bring a salad for a dinner at a friend’s house.  The morning of the event, I still did not know what I was going to bring.  To me, salad is a summer-ish food and despite my deep love for all things salad, I just had a mental block.  While looking for a good winter salad option I stumbled upon Melissa D’Arabian’s Pomegranate, Squash and Apple salad from her cookbook Supermarket Healthy.  (To be honest, I stumbled upon two of her fabulous salads, but the other salad is a topic for another post!)  

This winter salad was so visually stunning that I had to try it.  I was mostly intrigued to find out if it tasted as great as it looked.  I am happy to report, it is amazing!  I did make a few tiny changes to the recipe, including adding a dash of maple syrup to the roasted vegetables and using mixed greens instead of just arugula to show off the beautiful roasted vegetables.

I think this winter salad is going to become a staple salad in my house.  It’s healthy, easy and brightens up any table.  Go ahead and try it – your guests will thank you!

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Pomegranate, Squash and Apple Salad

This is a delightful winter salad that looks as great as it tastes.

Course Salad

Author Adapted from Supermarket Healthy by Melissa D'Arabian

Ingredients

• 1.5 pounds of cubed butternut squash bite sized pieces - roughly 3.5 cups
• 1 large red onion quartered and then halved (total of 8 pieces)
• 1/2 Tablespoon of maple syrup
• 2 Tablespoons of olive oil divided
• 1 teaspoon of kosher salt plus a pinch for the dressing
• 1 large red apple cut into bite sized pieces (no need to peel)
• 1 Tablespoon lemon juice
• 2 cups salad greens I used a mix of arugula and baby spinach
• 3 Tablespoons of pomegranate seeds

Instructions

1. Preheat the oven to 400 °F (this is a good use for a convection oven if you have one)
2. Toss the squash, red onion, maple syrup, 1.5 Tablespoons of the olive oil and the salt together in a large bowl until well coated.
3. Spread the vegetable mixture onto a preheated jelly roll pan and roast for 20 minutes
4. Take the jelly roll pan out of the oven
5. Flip the squash and onions on the tray so that they roast evenly
6. Add the apples to the squash mixture and return the pan to the oven for 20 additional minutes
7. In a small jar, add lemon juice, remaining 1/2 Tablespoon of oil, and a pinch of salt, shaking until combined.
8. Mix the salad greens with the dressing made above.
9. Place the salad greens onto a serving platter.
10. Spread the roasted vegetables over the greens.
11. Sprinkle the pomegranate seeds over the top.
12. Serve and enjoy!