Simple. Nutritious. Delicious.
Creating healthy options for you and your family during the hectic holidays doesn’t have to be difficult or time consuming. This salad can be made to serve at your holiday meal or it is a perfect way to use up some of that left over roasted squash over the weekend after Thanksgiving. Either way, it’s sure to be a crowd pleaser in both looks and taste, and it can be our little secret that you pulled it together in a snap!
The most sensational part about this salad is that it is simple. A few wholesome ingredients that have different flavors, colors and textures come together to create a visually appealing dish that happens to be healthy too.
When you review the ingredient list below, keep in mind that this recipe is enormously flexible. Feel free to swap out the greens mentioned for others that you prefer or will have on hand. Same with the veggies…..you’ve had enough of Brussels sprouts? Throw in some thinly sliced cabbage instead! If you like crunch in your salad and don’t have anyone with nut allergies in your group, toss in some toasted pecans…….yum!
I used roasted delicata squash (get the recipe here), but any type of already cooked squash will work well in this salad. Be sure to make extra roasted squash if you’re planning on preparing this salad over the weekend, so you can put some aside for this dish.
The key here is to have on hand some salad greens that can be mixed with your left over squash. I used arugula because I like the peppery flavor of the greens, and I mixed it with some baby kale for a different nutritional profile. Don’t get hung up on the type of greens, they’re all good.
The biggest decision you have to make is whether to serve it as a composed salad on a platter or to toss it and serve in a bowl.
Use the recipe below as a starting point and jump off from there. I would love to hear what you did when you created your sensational salad!
- 2 cups arugula
- 2 cups baby kale
- 1 cup shredded Brussels sprouts
- 1 bunch scallions, thinly sliced
- 1 cup shelled edamame beans
- ½ cup pomegranate seeds
- 1 avocado, thinly sliced
- roasted squash**
- ½ cup pomegranate juice*
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 clove garlic, pressed
- *no pomegranate juice? no problem! substitute orange juice or apple cider.
- Any greens will work well for this salad. Mix together 5 cups total greens and place on large platter. Sprinkle with scallions and then arrange the remaining ingredients in a tasteful manner.
- Whisk together dressing, or shake vigorously in jar with tight fitting lid.
- Pour dressing slowly(you may not need it all) over salad. Refrigerate any remaining dressing, it will stay good for a week.
Amount Per Serving: Calories: 62Total Fat: 1gSodium: 147mgCarbohydrates: 9gSugar: 3gProtein: 3g