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11Nov, 22
Clean Food Love
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Pumpkin + Pomegranate Holiday Salad

A GORGEOUS Salad to add some greens to your upcoming holiday plans!

We’re using bright, fresh, seasonal ingredients like fresh pumpkin and pomegranate to create a stunning salad that’s worthy of being served alongside your most time-honored traditional family holiday meals.

🍊This fresh orange vinaigrette dressing is practically drinkable – so double up the dressing recipe so you can use it for several meals.

I’m adding pomegranate arils to just about EVERYTHING lately…
Salads, Roasted Veggies, Brussel Sprouts, Smoothies, Yogurt, Cottage cheese, and they are an after-school snack for the kids this week.

Do you like pomegranates?

If you search online, you will find many, many health benefits!

They also contain a good amount of fiber, vitamin C, vitamin K, Folate, and Potassium.

If you’re near a Costco – that’s where I’ve found the best pomegranates recently.

Try adding some pomegranate to your meals this month!

🎄 Pomegranates hold many special childhood Christmas memories for me. I remember my mother bringing home a few pomegranates only once each year…right around Christmastime, and ohhhh boy did my siblings and I value those bright ruby red fruits! Sweet and tangy; their glistening red jewels would burst open in our mouths and the juice inside was better than any candy! We would clean every last drop out of the pomegranates until our mouths were sore from eating too many!

In North America, pomegranates are available throughout the early winter months.

Despite some rumors, pomegranate seeds CAN be eaten – and they are good for you, too! So eat the entire aril and seed…no spitting necessary!

Makes 6 servings


  • 3 cups pumpkin or butternut squash, cut into 1-inch cubes
  • 2 tsps avocado oil or olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp pepper

For the Salad:

  • 8 cups mixed fresh greens
  • 1 cup fresh pomegranate arils
  • 6 Tbsps toasted pumpkin seeds
  • 1 fresh shallot, diced

For the Vinaigrette:

  • 2 Tbsps red wine vinegar, or apple cider vinegar
  • 2 Tbsps extra virgin olive oil
  • 1/2 cup freshly squeezed orange juice
  • 2 tsps dijon mustard
  • 2 tsps raw honey
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper


Preheat your oven to 400 degrees f.

Toss pumpkin cubes with oil, sea salt, and pepper then arrange them in a single layer on a baking sheet.

Roast until pumpkin is tender-firm and edges are caramelized about 30 minutes.

Remove from oven and let cool completely.

Combine all vinaigrette ingredients in a small jar with a tight-fitting lid and shake until your dressing emulsifies. Alternatively, you may whisk the dressing together in a small dish. Taste test your dressing then adjust ingredients as desired.

Divide the greens evenly between six salad plates. Scatter each plate equally with roasted pumpkin, pomegranate arils, pumpkin seeds, and chopped shallot.

Drizzle each salad as desired with your homemade vinaigrette.

Enjoy immediately.


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