loveandlemons5.0
Christmas Salad
This Christmas salad recipe is a simple, vibrant holiday side dish! It features fresh winter greens, roasted squash, candied pecans, and sweet, juicy pomegranate seeds. A tangy apple cider vinegar dressing ties it all together.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
2
Place the squash on one side of the baking sheet and the onion wedges on the other. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to ⏱️ 35 minutes, or until tender and golden brown around the edges. Remove the onions before the squash if needed. Pull apart the onion layers.
3
Place the kale in a large bowl and drizzle with some of the dressing. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
4
Add the radicchio, Brussels sprouts, roasted squash, onions, and remaining dressing. Toss well, then top with the pecans, pomegranates, and cheese. Gently toss. Season to taste and serve.
Brussels sprouts, thinly sliced6
Nutrition Facts
calories
141 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
3 g
sugar Content
8 g
sodium Content
157 mg
protein Content
4 g
cholesterol Content
4 mg
carbohydrate Content
16 g
saturated Fat Content
1 g
unsaturated Fat Content
5 g
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