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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
