This Healthy Winter Salad with Pomegranate is a refreshing mix of crisp greens, juicy pomegranate seeds, and crunchy nuts that feels light yet satisfying. The burst of tart and sweet from the pomegranate really stands out and makes each bite exciting. It’s a great way to add some color and brightness to chilly winter days.
I love making this salad because it’s so simple but feels special. I usually toss in some shaved Brussels sprouts or kale for an extra green crunch. What I enjoy most is how the pomegranate seeds sparkle like little jewels throughout the salad—they make eating it feel like a treat without any guilt.
My favorite way to serve this salad is alongside a warm dinner or with a cozy soup. It adds a fresh contrast, and the flavors just brighten up the whole meal. Plus, it holds up well in the fridge if you want to prep it ahead, which is always a win in my book.
Key Ingredients & Substitutions
Winter Greens: Kale, radicchio, and spinach bring a mix of textures and a slightly bitter note that complements the sweet ingredients. If you don’t have these, arugula or Swiss chard work well too.
Pomegranate Seeds: These add a juicy, tart pop that brightens the salad. You can substitute with dried cranberries or fresh red grapes if pomegranates aren’t in season.
Butternut Squash: Roasting it gives a sweet, soft element. Pumpkin or sweet potatoes are excellent substitutes, offering similar taste and texture.
Quinoa: This grain adds nuttiness and protein. If you prefer, couscous, farro, or brown rice also make good alternatives.
Roasted Nuts: Candied walnuts or pecans add crunch and warmth. Toasted almonds or pumpkin seeds are nice swaps too, depending on your preference.
How Can You Make Roasting Butternut Squash Easy and Delicious?
Roasting butternut squash might seem tricky, but it’s all about prepping and temperature.
- Peel and seed the squash carefully — a sharp peeler and knife make this smoother.
- Cut into uniform wedges so they cook evenly.
- Toss with oil, salt, and pepper. Coating them well keeps the edges crisp and caramelized.
- Roast at 400°F (200°C) for 20-25 minutes, flipping halfway to get golden sides.
- Check tenderness by poking with a fork. Squash should be soft but hold its shape.
This roasting method brings out natural sweetness and adds a cozy touch to your salad. It’s my favorite way to add some hearty winter flavor!
Equipment You’ll Need
- Baking sheet – I like using a rimmed baking sheet to roast the squash evenly without spills.
- Sharp knife and peeler – make peeling and cutting the squash safe and easy.
- Mixing bowls – for tossing the greens, quinoa, and dressing together.
- Small bowl – to whisk together the salad dressing.
- Measuring cups and spoons – keep everything precise for balanced flavors.
Flavor Variations & Add-Ins
- Swap spinach for arugula or kale for different textures and flavors.
- Add crumbled feta or goat cheese for extra creaminess.
- Include roasted sweet potatoes or carrots for more sweetness and color.
- Use balsamic vinegar instead of lemon juice for a richer tang.
Healthy Winter Salad with Pomegranate
Ingredients You’ll Need:
For the Salad:
- 4 cups mixed winter greens (kale, radicchio, spinach)
- 1 cup cooked quinoa
- 1 cup pomegranate seeds (arils)
- 1 small pomegranate, cut into wedges (optional garnish)
- ½ small butternut squash or pumpkin, peeled, seeded, and sliced into wedges
- 1 apple, cored and thinly sliced
- ¼ cup red onion, finely chopped
- ⅓ cup roasted spiced nuts (such as candied walnuts or pecans)
For the Dressing:
- 2 tablespoons olive oil (plus extra for roasting squash)
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon honey or maple syrup (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This salad takes about 35 minutes to prepare, including roasting the squash and cooking (or cooling) the quinoa. Most of the time is hands-off while the squash roasts, and the final assembly only takes about 5 to 10 minutes.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the squash wedges with a little olive oil, salt, and pepper. Lay them out on a baking sheet and roast for 20-25 minutes, turning once halfway through, until the squash is tender and caramelized. Let it cool before adding to the salad.
2. Prepare the Quinoa:
If you haven’t cooked your quinoa yet, do so according to the package instructions. Allow it to cool before mixing it with the salad ingredients.
3. Assemble the Salad:
In a large salad bowl, combine the mixed winter greens, cooled quinoa, finely chopped red onion, sliced apple, and pomegranate seeds.
4. Add Roasted Squash and Nuts:
Gently mix in the roasted butternut squash wedges and roasted spiced nuts for crunch and extra flavor.
5. Make and Add the Dressing:
In a small bowl, whisk together the olive oil, lemon juice or apple cider vinegar, honey or maple syrup (if using), and a pinch of salt and pepper. Drizzle this dressing over the salad and toss gently to combine everything evenly.
6. Garnish and Serve:
For a beautiful finish, garnish your salad with a few pomegranate wedges if you like. Serve immediately or chill briefly before serving – this salad holds up well and tastes great cold too.
Can I Use Frozen Quinoa for This Salad?
Yes, you can! Just make sure the quinoa is fully thawed before mixing it into the salad. Cooling it to room temperature first helps keep the greens fresh and crisp.
What Can I Substitute for Butternut Squash?
Roasted sweet potatoes or pumpkin work beautifully as alternatives. They offer a similar sweetness and texture that complements the other ingredients well.
How Should I Store Leftovers?
Store leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible and toss again before serving to keep the greens fresh.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare all the components in advance and assemble just before serving to maintain freshness. Roasted squash and cooked quinoa can be stored separately in the fridge.
