Holiday Harvest Salad

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Butternut, pomegranate and Pepino salad

Happy Holidays everybody! I hope you had a fabulous Thanksgiving. I know we did here. Once again, I feel like I should share something a little healthier after spending a weekend of gluttony.

Last week, the weather went from balmy to downright frigid in my area. Cold, snowy, windy. Winter may just be upon us. Winter doesn’t mean that there aren’t delicious and healthy food options, though.

This salad is full of flavorful and healthy produce that are “in season” right now. Butternut squash roasted with cumin and coriander on a bed of kale and green leaf lettuce. Sprinkle in some bright (in flavor and color) pomegranate seeds, tart granny smith apples, crunchy pepitos (aka pumpkin seeds) and creamy goat cheese. Top it with a storebought or homemade balsamic vinaigrette and you’re off to happy town.

Can I just say that I love roasted butternut squash. I could eat it like candy. I like to make extra so I can just nibble on it after dinner. I can’t understand why all people do not like squash. I just can’t. In case you need a little help with that blessed butternut squash, here is the tutorial on how to cut one.


holiday harvest salad

**The holiday harvest salad follows my salad success formula and has been personally approved by my campaign:

Greens (kale/green lettuce), something crunchy (pomegranate/pepinos), something creamy (goat cheese), something sweet (apples/squash.)


Holiday Harvest Salad

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 large salads

Holiday Harvest Salad


  • 1 head green leaf lettuce, washed and cut
  • 1 head kale, washed and cut
  • 1 small butternut squash cubed
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 granny smith apple diced
  • 1/4 cup pepinos
  • 3 ounces goat cheese
  • 1/2 cup pomegranate arils
  • prepared balsamic vinaigrette


  1. To prepare butternut squash (can be prepared ahead of time and kept in the refrigerator until ready to use.) Preheat oven to 350. Toss cubed butternut squash with salt, coriander, cumin and olive oil until evenly coated. Spread in a single layer on a sheet pan. Roast until tender and just starting to brown, about 30 minutes. Set aside.
  2. When squash is cooled, you are ready to assemble the salads. Start with a bed of greens, add squash, apples, chunks of goat cheese, pomegranate and pepinos.
  3. Serve with a prepared or your favorite balsamic vinaigrette.

I hope you can keep your sanity during the busy holiday season! I’m just warning you that the next month of posts, are not gonna be from healthy town, but I’m super excited about them. Want a little hint? Santa will be proud and maybe a little jealous.


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