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holiday salad with pomegranate ginger vinaigrette

(1 rating)
Recipe by
Diane Atherton

I found this recipe on How Sweet Eats blog and I've make a few minor changes only because I did not have all the ingredients listed. This salad is a wonderful showcase salad and is absolutely perfect for the holiday table. Not to mention it's very tasty too. Check out: for the original recipe.

(1 rating)
yield 2 to 4
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For holiday salad with pomegranate ginger vinaigrette

  • 2 Tbsp
    coconut oil
  • 1
    acorn squash, cut in 1/2-inch rings (remove seeds and cut rings in half)
  • salt and pepper to taste
  • honey
  • 1/2 c
    coarsley chopped pecans, toasted
  • 1 pkg
    (8-oz) baby kale & spinach blend
  • 1
    avocado, sliced
  • 1
    seedless cucumber, cut in half long ways and then slice into half moons
  • 1
    pomegranate, arils removed
  • 1/3 c
    pomegrante juice
  • 1/4 c
    apple cider vinegar
  • 1/2 tsp
    freshly grated ginger
  • 1 clove
  • 1/4 tsp
  • 1/4 tsp
  • 1/3 c
    olive oil

How To Make holiday salad with pomegranate ginger vinaigrette

  • 1
    Add coconut oil to a large skillet; heat over medium heat.
  • 2
    Sprinkle salt and pepper over squash slices; add to hot skillet. Drizzle a little honey over squash. Cook about 5 minutes per side until golden brown. Remove from heat; set aside.
  • 3
    Toast pecans in a small skillet over med/low heat about 5 minutes.
  • 4
    Place salad greens in a large bowl; add avocado, pomegranate arils, cucumber, pecans and squash. Serve with Pomegranate Dressing.
  • 5
    POMERGRANATE GINGER DRESSING: Combine all ingredients in a blender (or bullet) and blend until combined. Keep in fridge up to 1 week.