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I don’t know about you, but winter salads are some of my favorites because I love the addition of raosted vegetables. They make the salad nice hearty and really grounding. Perfect combo for a winter dish!

This Winter Harvest Salad has Omega-3 rich ingredients like avocados and pumpkin seeds.

Everyone needs a few staple seasonal salad recipes that you can quickly whip up during the week or bring to a dinner party! This Winter Harvest Salad is the perfect combination of sweet and savory between the butternut squash, pomegranate seeds, avocado, and pumpkin seeds.

This salad is sweet, delicious, flavorful, crunchy, and easy to make!

This might be one of my favorite salads to date and that’s saying a lot considering I LOVE my Vegan Caesar and Sweet Potato Kale Bowl with Tahini Dressing.

I love seasonal salads that use ingredients that in-season. In the wintertime, it’s all about root vegetables like squashes and potatoes and pops of color from dried cranberries and pomegranate seeds.

Since this recipe is all about heart health, let’s talk about the nutrition stars of the show – avocados and pumpkin seeds, which are both rich in Omega-3’s. Omega-3 fatty acid, an essential fatty acid the body needs but cannot produce, plays a vital role in brain function, controls blood clotting and helps reduce inflammation. Omega-3 fatty acid belongs to the group of polyunsaturated fats and is in a variety of foods.

This would be the perfect side dish for the holidays! It has a little bit of something for everyone 🙂

If you make this recipe, let me know! Leave a comment, rate it, and take a picture, tagging #livingwellwithnic on Instagram!

Winter Harvest Salad

This hearty winter salad is made with sweet butternut squash, avocado, pomegranate seeds, pumpkin seeds and drizzled with a simple apple cider vinegar dressing.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Salad

Servings 4

Ingredients

  

Salad

• 4 large handfuls of Mixed Greens
• 2 cups Butternut Squash
• 1 cup Pomegranate Seeds
• 1 Avocado
• ⅓ cup Pumpkin Seeds
• 2 Tbs Avocado or Coconut Oil

Dressing

• ¼ cup Olive Oil
• 2 Tbs Apple Cider Vinegar
• 1 Tbs Maple Syrup
• Salt & Pepper

Instructions

 

• Preheat oven to 425 degrees.
• Toss butternut squash in 2 tablespoons coconut or avocado oil, salt, and pepper. Then arrange in a single layer on a parchment paper-lined baking sheet.
• Roast for about 25-30 minutes, or until golden and tender. Set aside.
• Whisk together all ingredients for the dressing (I use a mason jar to shake them until combined)
• In a large bowl, add mixed, butternut squash, avocado, pumpkin seeds, and pomegranate seeds.
• Pour dressing over salad and toss.

Notes

If making salad ahead of time, wait to toss in the dressing right before serving.

Keyword Butternut Squash, Winter Salad