Winter Harvest Salad

Karen Kelly

Winter Harvest Salad

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Ingredients


Makes 6 servings

Salad
​​3 cups cubed butternut squash

2 teaspoons olive oil

Salt and pepper

½ cup pecans

2 apples, diced or sliced

½ cup pomegranate arils

12 ounces mesclun greens

Dressing
½ cup extra virgin olive oil

¼ cup balsamic vinegar

1 Tablespoon grainy Dijon mustard

1 teaspoon pure maple syrup

½ teaspoon salt

¼ teaspoon fresh ground pepper

When you want to make a special meal for your holiday gathering, this Winter Harvest Salad made by Karen Kelly of Seasonal Cravings is the perfect fresh and seasonal choice to add to your menu. Offering a beautiful array of vibrant colors of reds, oranges, and greens, it’s packed with plenty of nutrients, too. 

Ingredient Showcase

The ingredients of this Winter Harvest Salad surely steal the show for their simplicity and nutrient levels. The butternut squash is high in fiber and rich in vitamins A and C, potassium and magnesium. The apples add a necessary crunch and deliver even more fiber and a high water content. The pomegranate arils offer up a good dose of fiber, potassium, phosphorus, magnesium, and calcium. And serving a winter salad is a great way to lighten up an otherwise heavy meal.

Dressed to Perfection

Whipping up a homemade dressing is easier than you may think and allows you more control over the flavors. This is a mainstay in our arsenal because it can be made with staple ingredients like Dijon mustard and balsamic vinegar, already found in your pantry and fridge. 

Pair this Winter Harvest Salad with our Roasted Pork Tenderloin and Potato Latkes.

When you want to make a special meal for your holiday gathering, this Winter Harvest Salad made by Karen Kelly of Seasonal Cravings is the perfect fresh and seasonal choice to add to your menu. Offering a beautiful array of vibrant colors of reds, oranges, and greens, it’s packed with plenty of nutrients, too. 

Ingredient Showcase

The ingredients of this Winter Harvest Salad surely steal the show for their simplicity and nutrient levels. The butternut squash is high in fiber and rich in vitamins A and C, potassium and magnesium. The apples add a necessary crunch and deliver even more fiber and a high water content. The pomegranate arils offer up a good dose of fiber, potassium, phosphorus, magnesium, and calcium. And serving a winter salad is a great way to lighten up an otherwise heavy meal.

Dressed to Perfection

Whipping up a homemade dressing is easier than you may think and allows you more control over the flavors. This is a mainstay in our arsenal because it can be made with staple ingredients like Dijon mustard and balsamic vinegar, already found in your pantry and fridge. 

Pair this Winter Harvest Salad with our Roasted Pork Tenderloin and Potato Latkes.

Directions

1. Make the butternut squash by preheating the oven to 400℉. Place the butternut squash cubes on a sheet pan and drizzle with the oil, salt, and pepper. Toss gently with hands to distribute oil.

2. Roast for 15–20 minutes until lightly browned, tossing once halfway through. Remove from the oven and let cool.

3. Place all the dressing ingredients into a bowl or a jar with a lid. Mix with a whisk or shake the jar well. Set aside.

4. In a large bowl, add the greens, then top with the pecans, sliced apples, and pomegranate arils. Drizzle dressing over the top and toss with two spoons. Serve immediately. If planning to serve later, do not add dressing.

Per Serving:


Calories: 173

Fat: 8 g

Protein: 3 g

Fiber: 6 g

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