Holiday Salad with Pomegranate Ginger Vinaigrette

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 vote

2 to 4
10 Min
10 Min
Stove Top


  • 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
  • ·
  • 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.
    Combine all ingredients in a blender (or bullet) and blend until combined. Keep in fridge up to 1 week.

Printable Recipe Card

About Holiday Salad with Pomegranate Ginger Vinaigrette

Course/Dish: Other Salads Dressings
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Dairy Free
Other Tag: Healthy

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