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Pumpkin + Pomegranate Holiday Salad

Servings: 6

Ingredients

  • 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

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

Instructions

  • 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.