This Healthy Winter Salad with Pomegranate is a fresh and colorful mix perfect for the chilly season. It features crisp greens, juicy pomegranate seeds, crunchy nuts, and a light, tangy dressing that brings everything together. The bright red pomegranate seeds add a burst of sweetness and a little crunch that makes every bite exciting.
I love making this salad when I want something light but still full of flavor and texture. The pomegranate seeds remind me of cozy winter holidays, and they make the salad feel special without much fuss. I also like to add a little sprinkle of feta or a handful of toasted pecans for extra richness and crunch.
This salad is great as a side dish for any winter meal or even as a simple lunch on its own. It’s refreshing but still hearty with all the nuts and tender greens. Whenever I make it, I always feel like I’m enjoying something healthy and bright, even on the coldest days.
Key Ingredients & Substitutions
Butternut Squash: Roasted butternut squash adds a tender, sweet touch and a cozy feel to the salad. If you can’t find it, try sweet potato or pumpkin for a similar taste and texture.
Pomegranate Seeds: These bring juicy bursts of sweetness and a lovely crunch. If pomegranates aren’t in season, dried cranberries or cherries are a nice alternative.
Grains: Quinoa, barley, or farro add body and chewiness to the greens. I love quinoa for its lightness, but barley and farro offer a nuttier flavor. Use whatever you prefer or have on hand.
Nuts: Walnuts or pecans bring an earthy crunch that pairs well with sweet squash and tart pomegranate. Feel free to swap with almonds or pumpkin seeds depending on your preference.
Feta Cheese (Optional): Feta adds a salty creaminess that balances the sweetness. For a dairy-free option, omit or add some toasted seeds for richness.
How Can I Perfectly Roast Butternut Squash for the Salad?
Roasting butternut squash brings out its natural sweetness and softens it just right. Here’s what works for me:
- Cut the squash into even-sized cubes so they cook evenly.
- Toss with olive oil, salt, and pepper to enhance flavor and promote caramelization.
- Spread pieces in a single layer on a baking sheet to avoid steaming—this helps create a nice roasted texture.
- Roast at 400°F (200°C) for about 20-25 minutes; check for tenderness with a fork.
- Let the squash cool slightly before adding to the salad to keep leaves crisp and fresh.
Taking these steps means you’ll have soft, sweet, and slightly caramelized squash that perfectly complements the bright salad flavors.
Equipment You’ll Need
- Baking sheet – I recommend it for roasting the squash evenly and getting those nice caramelized edges.
- Mixing bowls – useful for whisking the dressing and tossing everything together.
- Small saucepan or pot – for cooking the grains if they’re not pre-cooked.
- Chef’s knife and cutting board – for chopping squash, nuts, and preparing ingredients.
- Measuring spoons and cups – to measure the oil, vinegar, and other ingredients precisely.
Flavor Variations & Add-Ins
- Swap the grains: try millet or couscous instead of quinoa or barley for different textures.
- Add protein: grilled chicken, turkey slices, or chickpeas work well and make it more filling.
- Change up the cheese: feta is great, but goat cheese or ricotta crumbles add different flavors.
- Experiment with spices: a sprinkle of cinnamon or some fresh herbs like mint or parsley can freshen up the salad.
Healthy Winter Salad with Pomegranate
Ingredients You’ll Need:
For The Salad:
- 4 cups mixed salad greens (such as arugula, spinach, and radicchio)
- 1 cup cooked grains (e.g., quinoa, barley, or farro)
- 1 small butternut squash, peeled and cubed
- 1 cup pomegranate seeds
- 1/3 cup walnuts or pecans, toasted
- 1/4 cup crumbled feta cheese (optional)
For Roasting:
- 2 tablespoons olive oil
- Salt and pepper, to taste
For The Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar or pomegranate molasses
- 1 teaspoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How Much Time Will You Need?
This salad takes about 35 minutes total, including 10 minutes of prep and about 25 minutes to roast the squash. Cooling time overlaps with cooking grains, so once everything is ready, assembling the salad only takes a few minutes. Perfect for a fresh, healthy meal without a long wait!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Spread the pieces out evenly on a baking sheet so they roast instead of steam. Roast for 20–25 minutes until tender and slightly caramelized. Once roasted, set aside to cool a little.
2. Cook the Grains:
While the squash roasts, cook your choice of grains according to package instructions if not already cooked. Once done, set aside to cool.
3. Make the Dressing:
In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, apple cider vinegar (or pomegranate molasses), maple syrup (or honey), and Dijon mustard. Season with salt and pepper to taste. Adjust any ingredient to get a balance of tangy, sweet, and savory you enjoy.
4. Assemble the Salad:
In a large salad bowl, combine the mixed greens, cooled cooked grains, roasted squash, pomegranate seeds, and toasted nuts. Drizzle the dressing over the salad and toss gently but thoroughly so all the flavors blend well.
5. Finish and Serve:
Sprinkle crumbled feta cheese over the top if you like for a little creamy tang. Serve immediately and enjoy this colorful, healthy, and satisfying winter salad!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can! Just thaw the frozen squash completely and pat dry before roasting. It may roast a bit faster, so keep an eye on it to avoid overcooking.
Can I Make the Salad Ahead of Time?
For best freshness, assemble just before serving. However, you can roast the squash and cook the grains a day ahead, storing them separately in the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to avoid soggy greens, and toss right before eating.
What Can I Substitute for Pomegranate Seeds?
If pomegranate isn’t available, dried cranberries or fresh red grapes add a similar sweet-tart pop. Just add them fresh to keep the salad vibrant and crisp.