Description
This Christmas Salad is a colorful, festive side dish packed with fresh winter greens, roasted butternut squash, sweet pomegranate seeds, crunchy pecans, and shaved cheese. Tossed with a tangy apple cider vinegar dressing, it brings a delicious balance of sweet, savory, and fresh flavors to your holiday table.
Ingredients
- 2 cups cubed butternut squash
- ½ medium red onion, cut into thin wedges
- Extra virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- ½ bunch curly kale (4–6 leaves), stems removed and leaves torn
- Apple cider vinegar dressing, to taste
- ½ small radicchio, thinly sliced
- 6 Brussels sprouts, thinly sliced
- ¾ cup candied pecans or toasted pecans
- ⅓ cup pomegranate seeds or dried cranberries
- ⅓ cup shaved Parmesan or pecorino cheese
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the cubed butternut squash on one side of the baking sheet and the red onion wedges on the other.
- Drizzle the vegetables with olive oil and season with salt and black pepper. Toss to coat evenly.
- Roast for 20–35 minutes, or until the squash is tender and golden around the edges. Remove the onion earlier if it cooks faster.
- Allow the roasted vegetables to cool slightly. Separate the onion layers.
- Place the kale in a large salad bowl and drizzle with some apple cider vinegar dressing.
- Massage the kale gently with your hands until the leaves soften and reduce in volume.
- Add the sliced radicchio, Brussels sprouts, roasted squash, and roasted onions.
- Pour over the remaining dressing and toss everything together until well coated.
- Sprinkle the candied pecans, pomegranate seeds, and shaved Parmesan or pecorino over the salad.
- Taste and adjust the seasoning as needed.
- Serve immediately for the freshest flavor and best texture.
Notes
- Serve fresh: Assemble the salad just before serving to keep the greens crisp and the pecans crunchy.
- Holiday presentation: Arrange the salad on a large platter and scatter the pomegranate seeds and shaved cheese over the top for a festive appearance.
- Make ahead: Roast the squash and onions up to 2 days in advance. Store them in an airtight container in the refrigerator.
- Prepare the greens: Wash and dry the kale, radicchio, and Brussels sprouts ahead of time. Keep them refrigerated separately.
- Keep the dressing separate: Add the dressing shortly before serving to prevent the salad from becoming soggy.
- Refrigerator storage: Store leftover dressed salad in an airtight container and enjoy within 1–2 days, although the greens will soften.
- Store toppings separately: Keep pecans, pomegranate seeds, and cheese separate until serving for the best texture.
- Serving temperature: Serve chilled or allow the roasted vegetables to cool to room temperature before mixing them with the greens.