Festive Christmas Salad with Roasted Butternut Squash, Pomegranate, and Candied Pecans Recipe

Introduction

This festive Christmas Salad combines sweet roasted butternut squash, crisp Honeycrisp apples, and crunchy candied pecans for a harmonious blend of flavors and textures. Finished with a tangy vanilla-infused dressing and crumbled feta, it’s a vibrant and refreshing addition to any holiday table.

Ingredients

• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Vanilla Extract
• 2 cups Pecan Halves
• 1 Egg
• 1/4 cup Brown Sugar
• 1/4 cup Cane Sugar
• 1/2 teaspoon Pink Himalayan Sea Salt
• 3 cups Butternut Squash
• Olive Oil, to taste
• Sea Salt, to taste
• Ground Black Pepper, to taste
• 16 ounces Salad Greens
• 2 Honeycrisp Apples
• 3/4 cup Pomegranate Seeds
• 1 cup Crumbled Feta Cheese
• 1/4 cup Olive Oil (for dressing)
• 2 tablespoons Dijon Mustard
• 2 tablespoons Lemon Juice
• 1 teaspoon Vanilla Extract (for dressing)
• 1 tablespoon Honey
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Ground Black Pepper (for dressing)
• 1/2 teaspoon Sea Salt (for dressing)

Instructions

1. Step 1: Preheat oven to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk the egg white. Add pecan halves and toss to coat.
3. Step 3: Add brown sugar, cane sugar, ground cinnamon, pink Himalayan sea salt, and vanilla extract. Toss until the pecans are evenly coated.
4. Step 4: Spread the coated pecans evenly on the prepared sheet pan. Bake for 20 minutes, stir, then bake for another 20 minutes. Remove and cool completely before breaking into pieces. Reserve about 1 cup for the salad and save the rest for snacking.
5. Step 5: Preheat oven to 400 degrees F (200 degrees C). Toss butternut squash with olive oil, sea salt, and ground black pepper to taste. Spread on a baking sheet and roast for 25 to 35 minutes or until fork tender and lightly browned. Let cool.
6. Step 6: Make the dressing by whisking together olive oil, Dijon mustard, lemon juice, vanilla extract, honey, garlic powder, ground black pepper, and sea salt in a small bowl.
7. Step 7: In a large bowl or serving platter, combine salad greens, roasted butternut squash, sliced Honeycrisp apples, pomegranate seeds, crumbled feta, and candied pecans. Toss gently with the dressing and serve immediately.

Tips & Variations

• For extra crunch, toast the pecans before coating them with sugars and spices.
• Swap the butternut squash for roasted sweet potatoes or pumpkin for a different twist.
• Use mixed greens or baby spinach if preferred, to vary the salad base.
• Add dried cranberries or raisins for an additional layer of sweetness.

Storage

Store leftover salad without dressing in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and toss just before serving to maintain freshness. Candied pecans are best stored in an airtight container at room temperature for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the candied pecans ahead of time?

Yes, candied pecans can be prepared several days in advance and stored in an airtight container to keep them fresh and crunchy.

What type of apples work best in this salad?

Honeycrisp apples are recommended for their crisp texture and balanced sweetness, but Granny Smith or Fuji apples are great alternatives depending on your taste preference.

Festive Christmas Salad with Roasted Butternut Squash, Pomegranate, and Candied Pecans Recipe

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★★★★★

4.9 from 72 reviews

• Author: Jack
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

This festive Christmas Salad combines roasted butternut squash, crisp Honeycrisp apples, and juicy pomegranate seeds with candied pecans and creamy feta cheese, all tossed in a flavorful vanilla-infused honey dijon dressing. A perfect balance of sweet, savory, and tangy flavors, this salad is an ideal holiday side or light meal that brings holiday cheer with every bite.

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Ingredients

Scale 1x2x3x

Candied Pecans

• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Vanilla Extract
• 2 cup Pecan Halves
• 1 Egg white
• 1/4 cup Brown Sugar
• 1/4 cup Cane Sugar
• 1/2 teaspoon Pink Himalayan Sea Salt

Roasted Butternut Squash

• 3 cup Butternut Squash, peeled and cubed
• Olive Oil, to taste
• Sea Salt, to taste
• Ground Black Pepper, to taste

Dressing

• 1/4 cup Olive Oil
• 2 tablespoon Dijon Mustard
• 2 tablespoon Lemon Juice
• 1 teaspoon Vanilla Extract
• 1 tablespoon Honey
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Sea Salt

Salad Components

• 16 ounce Salad Greens
• 2 Honeycrisp Apples, thinly sliced
• 3/4 cup Pomegranate Seeds
• 1 cup Crumbled Feta Cheese

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Instructions

1. Preheat Oven and Prepare Pecans: Preheat the oven to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Coat Pecans: In a medium bowl, whisk the egg white until frothy. Add pecan halves and toss to coat evenly. Sprinkle in brown sugar, cane sugar, ground cinnamon, pink Himalayan sea salt, and vanilla extract, mixing thoroughly to coat all nuts.
3. Bake Candied Pecans: Spread the coated pecans in an even layer on the lined baking sheet. Bake for 20 minutes, stir to ensure even cooking, then bake for another 20 minutes. Remove from oven and allow to cool completely before breaking into smaller pieces. Reserve about 1 cup for the salad and save the rest for snacking.
4. Roast Butternut Squash: Increase oven temperature to 400 degrees F (200 degrees C). Toss butternut squash cubes with olive oil, sea salt, and ground black pepper to taste. Spread on a baking sheet and roast for 25 to 35 minutes until tender and lightly browned. Remove and let cool.
5. Make Dressing: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, vanilla extract, honey, garlic powder, ground black pepper, and sea salt until emulsified and smooth.
6. Assemble Salad: Place salad greens in a large bowl or serving platter. Top with roasted butternut squash, sliced Honeycrisp apples, pomegranate seeds, crumbled feta cheese, and 1 cup of the candied pecans. Drizzle dressing over the salad and gently toss to combine. Serve immediately for best freshness and flavor.

Notes

• Make sure the egg white is well whisked before adding pecans for even coating.
• Roast the butternut squash until just tender and caramelized to bring out natural sweetness.
• Use fresh pomegranate seeds for bright color and juicy bursts.
• Reserve extra candied pecans for a delightful snack or to add crunch to other dishes.
• This salad is best served fresh but can be prepped ahead by roasting and candying nuts in advance.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Keywords: Christmas salad, roasted butternut squash salad, candied pecans, holiday salad, Honeycrisp apple salad, pomegranate salad, feta cheese salad