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This simple winter salad combines spring mix, roasted butternut squash, pomegranate, pecans, apple and feta cheese all tossed in a white balsamic vinaigrette.
If you’ve been around EBF for awhile you know how much I love creating new salad recipes, from my harvest fall salad, to my waldorf salad. And now, today I’m sharing this epic winter salad with you!
It’s jam-packed with seasonal ingredients like apple, butternut squash, pecans and pomegranate all served over a bed of greens drizzled with a simple white balsamic vinaigrette. The combo is seriously so good!
I love serving this salad for dinner topped with some protein, but it also makes for a festive side salad to serve at Christmas or Thanksgiving dinner. It’s guaranteed to be a hit with everyone!
Seasonal – I love using seasonal ingredients whenever I can and this salad is the perfect example. It’s packed with winter squash, fresh apple, pomegranate seeds and pecans!
Flavorful – This salad has the perfect combo of sweet from the candied pecans and fresh fruit, tangy from the feta cheese and savory from the butternut squash. It’s packed with flavor in every bite!
Easy to make –This recipe is pretty straightforward and made with simple ingredients. Once your butternut squash is roasted and dressing is made it comes together in no time. And be sure to check out some time-saving tips below!
Customizable – I love this salad as is, but feel free to switch things up based on your taste preferences or what you have on hand. It’s a versatile recipe that can be made with a variety of different ingredients.
Winter Salad Ingredients
spring mix or mixed greens – the base for our salad. I prefer to use spring mix or mixed greens, but feel free to use your favorite greens.
candiedpecans – adds a sweet nutty crunch. You can make homemade candied pecans or use store-bought. Alternatively, toasted pecans are a great alternative if you don’t want the added sweetness.
apple – adds a nice refreshing crunch. I used a honey crisp apple, but your favorite apple variety will work. If you don’t have an apple on hand pears or oranges would be a good substitute. For a more earthy flavor you could swap the apple with roasted beets.
feta cheese – adds a creamy, tangy element to the salad. If you’re not a fan of feta cheese try goat cheese instead.
pomegranate arils – adds a pop of color and festive spin to this salad. For a shortcut, grab ready-to-eat pomegranate arils so you don’t have to break apart a pomegranate to get the seeds.
white balsamic vinaigrette – I love my white balsamic vinaigrette for this salad, but feel free to use your favorite dressing.
butternut squash – I love adding roasted veggies to my salads, and the butternut squash pairs perfectly with the other ingredients. It brings a nice, sweet roasted flavor that ties everything together.
Find the full ingredient list with measurements in the recipe card below.
Dairy-free/vegan: If you need this salad to be dairy-free or vegan swap the feta cheese with a dairy-free cheese option like this VIOLIFE Just Like Feta.
Nut-free: If you’re nut-free, then swap the pecans with roasted pumpkin seeds or sunflower seeds instead.
Pomegranate: If pomegranate isn’t your thing or you can’t find any, swap them with dried cranberries or cherries.
How to Make Winter Salad
Once your butternut squash is roasted and dressing is made this winter salad recipe comes together in a matter of minutes! Here’s how to make it:
Step 1: Toss your peeled and cubed butternut squash with oil, salt and pepper. Roast at 400°F for 20-30 minutes, or until tender. Set aside to cool after roasting.
Step 2: In a large salad bowl, add your greens then top with the cooled roasted butternut squash, chopped apple, pecans, pomegranate arils, and feta cheese. Drizzle the salad with the white balsamic vinaigrette and toss everything to combine before serving. Enjoy!
Tips for Success
Grab pre-chopped butternut squash: For another shortcut, grab pre-chopped butternut squash at the grocery store. Then all you have to do is toss the cubes in oil and seasonings and roast!
Don’t overcook squash: Butternut squash can easily get too soft if it’s cooked for too long, resulting in it getting mushy while mixing up your salad. Make sure you check your squash at the 20-minute mark and once it’s fork-tender it’s ready to be pulled from the oven.
How to Serve Winter Salad
This makes for the perfect side salad for any weeknight dinner or great addition to a holiday meal. I also love turning this salad into a meal-sized salad by topping it with some protein. Here are some serving suggestions for this winter salad:
As a meal-sized salad – add your favorite protein to this winter salad to make it a more fulling meal if you’re eating it on its own. I’ve enjoyed this salad with my maple turmeric chicken, but it would also be delicious with this maple glazed salmon or air fryer chicken breast.
As a side dish – as mentioned, this is a great side salad to serve alongside any dinner. It would be delicious served with a bowl of vegetable soup, this creamy turkey pasta or baked ziti.
Once this salad is assembled it’s best enjoyed right away. That said, you can definitely store leftovers in an airtight container in the fridge for 2-3 days.
If you’re planning to have leftovers I recommend adding the dressing to individual plates when serving instead of tossing the whole salad in the dressing. Then you can store the leftover dressing separately in a mason jar or airtight container to prevent the salad from getting soggy.
Frequently Asked Questions
Can I make this winter salad in advance?
Absolutely! Here’s what I’d do: roast the butternut squash, make the dressing, and store both in the fridge. Prepare the candied pecans and keep them at room temperature in a bag. If you’re using a whole pomegranate, separate the seeds and store them in an airtight container in the fridge. When you’re ready to serve, just chop the apple, toss everything together, and enjoy! (I’d wait to cut the apple until just before serving to keep it fresh and avoid browning.)
What if I don’t have white balsamic vinegar?
Regular balsamic or even apple cider vinegar works well as a substitute. It might slightly change the flavor, but it’ll still be super tasty.
Can I use a different type of squash?
Definitely! Acorn, honeynut, or roasted delicata squash would be delicious here. Just keep in mind that cooking times might be a little different depending on the squash you use.
This simple winter salad combines spring mix, roasted butternut squash, pomegranate, pecans, apple and feta cheese all tossed in a white balsamic vinaigrette.
Heat oven to 400°F. Toss butternut squash with olive oil, salt and pepper. Roast for 20-30 minutes, until tender. Remove from the oven and let cool.
Whisk together all dressing ingredients in a glass bowl or jar until combined. Another option is to add all ingredients into a mason jar and shake to combine.
Add greens to a large salad bowl and top with roasted butternut squash, apple chunks, pecans, pomegranate arils and feta cheese.
Drizzle on dressing and toss to combine. Alternatively, you can plate the salad and drizzle each serving with dressing before serving. Enjoy!
Notes
Dairy-free/vegan: If you need this salad to be dairy-free or vegan swap the feta cheese with a dairy-free cheese option like this VIOLIFE Just Like Feta.
Nut-free: If you’re nut-free, then swap the pecans with roasted pumpkin seeds or sunflower seeds instead.
Storage: Once assembled, this salad is best enjoyed right away, but leftovers can be stored in an airtight container in the fridge for 2-3 days. If you’re planning for leftovers, dress individual servings and store extra dressing separately to keep the salad fresh.
Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!
I made this for a holiday gathering and it was a huge hit. Everyone was raving about it and there were no leftovers. For the white balsamic vinegar I splurged at William Sonoma and bought their “Bianco Balsamic Vinegar”. I used pre cut butternut squash and cranberries instead of pomegranate seeds because I was short on time. I’ll be making this again for Christmas dinner.
YUM! Love that this salad worked great with kale and you loved it, Julie. Thanks for coming back and sharing your review + star rating, I really appreciate it!
Absolutely love this recipe, made it a few times now usually use kale as my greens and everyone loves it. I usually make an orange and pomegranate molasses dressing to go with it
YUM! This is so great to hear, Kate. Glad you are loving this salad and it is a hit of you. Thank you for sharing your review + star rating, I appreciate it!
YAY! I am so glad you gave this recipe a try and it turned out amazing for you, Virginia. Thank you for sharing your review & star rating, I truly appreciate it!
Very delicious! Will make again. I love all of the colour in this salad. So easy to put together.
So glad you loved this salad, Beverly! Thanks for making it and for coming back to leave a review. I appreciate it!
Delicious! Made exactly as written.
Yay! I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I appreciate it!
I made this for a holiday gathering and it was a huge hit. Everyone was raving about it and there were no leftovers. For the white balsamic vinegar I splurged at William Sonoma and bought their “Bianco Balsamic Vinegar”. I used pre cut butternut squash and cranberries instead of pomegranate seeds because I was short on time. I’ll be making this again for Christmas dinner.
Yay! So glad this salad was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it.
This salad came out wonderful, thank you! I used kale because that is what I had on hand. Will definitely be making it again.
YUM! Love that this salad worked great with kale and you loved it, Julie. Thanks for coming back and sharing your review + star rating, I really appreciate it!
Delicious!
YAY! Happy to hear this recipe is a hit, Barbara. Thanks for sharing your review & star rating, I really appreciate it!
Absolutely love this recipe, made it a few times now usually use kale as my greens and everyone loves it. I usually make an orange and pomegranate molasses dressing to go with it
YUM! This is so great to hear, Kate. Glad you are loving this salad and it is a hit of you. Thank you for sharing your review + star rating, I appreciate it!
Love this delicious salad. I even made candied pecans and they took this to the next level.
YAY! I am so glad you gave this recipe a try and it turned out amazing for you, Virginia. Thank you for sharing your review & star rating, I truly appreciate it!
Would this work if you sub white balsamic vinegar with regular balsamic vinegar? I don’t think I’ve ever seen white balsamic vinegar in Canada.
TIA!
Hi Pooja – Absolutley! You could even use this Apple Cider Vinaigrette if you’d like. Hope you enjoy!
Five Stars
Love your Recipes
Aww thank you SO much, Sharon. I am so happy you are loving my recipes and this one was a hit. Appreciate your review & star rating!