Sunday, September 9, 2018

Christmas Roasted Apple and Squash Salad with Pomegranate Vinaigrette

This roasted apple and squash salad with pomegranate vinaigrette are great for christmas and new year.


For the dressing:

  • 2 tsp walnut, almond, or olive oil
  • 1 tsp raw honey (or a pinch of stevia to make it vegan)
  • 2 tbsp balsamic vinegar (dark or white both work)
  • 2 tbsp pomegranate juice (you can make your own from a fresh pomegranate using this method, or use a bottled pomegranate juice
  • 1/8 tsp ground cinnamon

For the rest:

  • 1 firm and slightly tart apple (crispin or honeycrisp are ideal!)
  • 1 delicata squash, seeded and cut into rings
  • 1 tsp each dried thyme and oregano
  • 1 tsp olive oil (or spray in a mister)
  • 6 cups rainbow chard, chopped
  • ¼ cup pumpkin seeds/pepitas, raw or roasted
  • ½ cup pomegranate arils


  1. Preheat oven to 400F.
  2. Core the apple and chop it into bite-sized chunks. Slice the squash cross-wise into rings about 1cm thick, scraping out any seeds with a knife or spoon.
  3. Line a baking sheet with parchment paper or foil and scatter the apples and squash on top. Spray lightly with olive oil and sprinkle with thyme and oregano.
  4. Get full recipe==>>