Festive Butternut Squash and Pecan Salad with Pomegranate and Feta Recipe

Introduction

This Christmas Salad is a festive and flavorful dish that combines roasted butternut squash, crisp apples, and tangy pomegranate seeds with sweet candied pecans and creamy feta. It’s perfect for holiday gatherings or a vibrant winter meal.

Ingredients

• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Vanilla Extract (plus 1 teaspoon for dressing)
• 2 cup Pecan Halves
• 1 Egg (white only)
• 1/4 cup Brown Sugar
• 1/4 cup Cane Sugar
• 1/2 teaspoon Pink Himalayan Sea Salt
• 3 cup Butternut Squash
• Olive Oil (to taste, plus 1/4 cup for dressing)
• Sea Salt (to taste, plus 1/2 teaspoon for dressing)
• Ground Black Pepper (to taste, plus 1/4 teaspoon for dressing)
• 16 ounce Salad Greens
• 2 Honeycrisp Apples
• 3/4 cup Pomegranate Seeds
• 1 cup Crumbled Feta Cheese
• 2 tablespoon Dijon Mustard
• 2 tablespoon Lemon Juice
• 1 tablespoon Honey
• 1/2 teaspoon Garlic Powder

Instructions

1. Step 1: Preheat oven to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk the egg white until frothy. Add pecan halves and toss to coat evenly.
3. Step 3: Add brown sugar, cane sugar, ground cinnamon, pink Himalayan sea salt, and 1/2 teaspoon vanilla extract to the pecans. Toss until all nuts are evenly coated.
4. Step 4: Spread the coated pecans in an even layer on the prepared sheet pan. Bake for 20 minutes, stir, then bake another 20 minutes. Remove and let cool completely before breaking into pieces. Reserve about 1 cup of candied pecans for the salad and save the rest for snacking.
5. Step 5: Preheat oven to 400 degrees F (200 degrees C). Toss butternut squash with olive oil, sea salt, and ground black pepper to taste.
6. Step 6: Spread the squash on a sheet pan and roast for 25 to 35 minutes, until fork tender and lightly browned. Let cool.
7. Step 7: For the dressing, whisk together 1/4 cup olive oil, Dijon mustard, lemon juice, 1 teaspoon vanilla extract, honey, garlic powder, 1/4 teaspoon ground black pepper, and 1/2 teaspoon sea salt in a small bowl until combined.
8. Step 8: In a large bowl or serving platter, combine salad greens, roasted butternut squash, sliced Honeycrisp apples, pomegranate seeds, crumbled feta cheese, and 1 cup of the candied pecans.
9. Step 9: Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Tips & Variations

• Use fresh seasonal apples like Honeycrisp or Fuji for the best crunch and sweetness.
• Try swapping feta cheese for goat cheese for a creamier texture and tangier flavor.
• To save time, you can prepare the candied pecans and roasted squash a day ahead and refrigerate them separately.
• For a vegan version, omit the egg white and substitute the honey in the dressing with maple syrup.

Storage

Store leftover salad components separately in airtight containers. Candied pecans will keep for up to 2 weeks at room temperature. Refrigerate roasted butternut squash and salad greens separately; use within 2 days for best freshness. Toss the salad just before serving again. Reheat the squash gently if desired but serve salad greens chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds can be used for candied nuts, but pecans provide a traditional flavor that pairs well with the salad ingredients.

How do I keep the apples from browning?

Toss sliced apples with a little lemon juice before adding to the salad. This helps prevent oxidation and keeps them looking fresh.

Festive Butternut Squash and Pecan Salad with Pomegranate and Feta Recipe

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★★★★★

4.7 from 80 reviews

• Author: Noah
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Christmas Salad combines roasted butternut squash, crisp Honeycrisp apples, pomegranate seeds, candied pecans, and crumbled feta cheese tossed in a sweet and tangy vanilla-honey Dijon dressing. The salad layers vibrant festive colors and textures, making it a perfect holiday side dish or light meal that balances savory, sweet, and tart flavors beautifully.

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Ingredients

Scale 1x2x3x

For the Candied Pecans

• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Vanilla Extract
• 2 cups Pecan Halves
• 1 Egg White
• 1/4 cup Brown Sugar
• 1/4 cup Cane Sugar
• 1/2 teaspoon Pink Himalayan Sea Salt

For the Roasted Butternut Squash

• 3 cups Butternut Squash, peeled and cubed
• Olive Oil, to taste
• Sea Salt, to taste
• Ground Black Pepper, to taste

For the Dressing

• 1/4 cup Olive Oil
• 2 tablespoons Dijon Mustard
• 2 tablespoons Lemon Juice
• 1 teaspoon Vanilla Extract
• 1 tablespoon Honey
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Sea Salt

For the Salad

• 16 ounces Salad Greens
• 2 Honeycrisp Apples, cored and sliced
• 3/4 cup Pomegranate Seeds
• 1 cup Crumbled Feta Cheese
• 1 cup Candied Pecans (from above)

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Instructions

1. Preheat and prepare pecans: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. In a medium bowl, whisk the egg white until frothy. Add the pecan halves and toss well to coat.
2. Coat pecans with sugar mixture: Sprinkle brown sugar, cane sugar, ground cinnamon, pink Himalayan sea salt, and vanilla extract over the pecans. Toss thoroughly until nuts are evenly coated with the mixture.
3. Bake candied pecans: Spread the coated pecans in an even layer on the lined baking sheet. Bake for 20 minutes, stir to redistribute, then bake an additional 20 minutes. Remove from oven and let cool completely before breaking into pieces. Reserve about 1 cup for the salad; the rest can be saved for snacking.
4. Roast butternut squash: Increase the oven temperature to 400°F (200°C). Toss the cubed butternut squash with olive oil, sea salt, and black pepper to taste. Spread in a single layer on a sheet pan and roast for 25 to 35 minutes, turning once, until the squash is fork tender and lightly browned. Allow to cool.
5. Make the dressing: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, vanilla extract, honey, garlic powder, black pepper, and sea salt until well combined.
6. Assemble the salad: In a large bowl or serving platter, place the salad greens as the base. Top with roasted butternut squash, sliced Honeycrisp apples, pomegranate seeds, crumbled feta cheese, and the candied pecans.
7. Toss and serve: Drizzle the prepared dressing over the salad and gently toss to combine all ingredients. Serve immediately for the best flavor and texture.

Notes

• Use parchment paper for easier clean-up and to prevent sticking when baking the pecans.
• For a nut-free version, omit pecans and substitute with roasted pumpkin seeds.
• The salad can be prepared ahead by roasting the squash and making the candied pecans a day in advance, but toss with dressing just before serving to keep greens crisp.
• Adjust salt and pepper to taste depending on the saltiness of your feta cheese.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Keywords: Christmas salad, roasted butternut squash salad, candied pecans, festive salad recipe, holiday salad, Honeycrisp apple salad