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Winter Harvest Salad | Living Well With Nic

Winter Harvest Salad

5 from 1 vote
This hearty winter salad is made with sweet butternut squash, avocado, pomegranate seeds, pumpkin seeds and drizzled with a simple apple cider vinegar dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Salad
Ingredients Method Notes

Ingredients
  

Salad
  • 4 large handfuls of Mixed Greens
  • 2 cups Butternut Squash
  • 1 cup Pomegranate Seeds
  • 1 Avocado
  • ⅓ cup Pumpkin Seeds
  • 2 Tbs Avocado or Coconut Oil
Dressing
  • ¼ cup Olive Oil
  • 2 Tbs Apple Cider Vinegar
  • 1 Tbs Maple Syrup
  • Salt & Pepper

Method
 

  1. Preheat oven to 425 degrees.
  2. Toss butternut squash in 2 tablespoons coconut or avocado oil, salt, and pepper. Then arrange in a single layer on a parchment paper-lined baking sheet.
  3. Roast for about 25-30 minutes, or until golden and tender. Set aside.
  4. Whisk together all ingredients for the dressing (I use a mason jar to shake them until combined)
  5. In a large bowl, add mixed, butternut squash, avocado, pumpkin seeds, and pomegranate seeds.
  6. Pour dressing over salad and toss.

Notes

If making salad ahead of time, wait to toss in the dressing right before serving.