Holiday Pomegranate Salad

I don’t know about you,  but I love to get my greens in during the holidays when I’m having a ton of sweets…balance, right?! This holiday pomegranate salad checks all of the boxes, it’s savory, it’s sweet and it’s packed with delicious nutrients! Let’s dive into it..

Holiday Pomegranate Salad Specifics

I absolutely love eating seasonally, which is part of the reason that I love this pomegranate salad! Pomegranates and squash are one of my favorite combos in the colder months. Here’s what you need..

• Pomegranates: DUH! I know they can seem intimidating, but they’re actually super simple to prepare and get the seeds out of. Check out this YouTube video on how to do it easily. If you’re not into that, you can buy them pre-seeded, too. Pomegranates are not only delicious, but also packed with antioxidants and have anti-inflammatory benefits too.
• Butternut Squash: I absolutely love butternut squash, and roasting it for a salad is one of my favorite ways to consume it! It makes the salad super dense as well, which allows for it to keep you fuller longer.
• For the Dressing: The dressing calls for a mix of extra virgin olive oil, apple cider vinegar, cinnamon, grain mustard, maple syrup, salt and pepper. You get so many benefits from all of the ingredients, but especially the ACV and cinnamon, both of with are anti-inflammatory and great for digestion, too!

If you’re looking for more delicious salad recipes, check out my Vegan Pad Thai Salad or my cilantro lime salad dressing, they’re both to die!

Lots of Love! x

xx

Alysia (Purely) Pope

 

 

Holiday Pomegranate Salad

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Serves: 6 Prep Time: 10Minutes Cooking Time: 0 Minutes

Ingredients

• 4 cups arugula
• 1 c Brussel sprouts, shredded
• ¼ c Pomegranate seeds
• ¼ c pistachios, shelled
• For the Squash:
• 2 c butternut squash, roasted
• 1 tbsp avocado or extra virgin olive oil
• 1 tsp monk fruit sweetener
• 1 tsp sea salt
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• For the Dressing:
• 3 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp dijon mustard
• 1 tbsp maple syrup
• 1 tsp cinnamon
• Salt & pepper, to taste

Instructions

Holiday Pomegranate Salad

1. Preheat the oven to 350 degrees.
2. Add all butternut squash ingredients to a bowl and mix well.
3. Once mixed, place on a parchment lined pan and place in the oven for ~30 minutes.
4. While squash is roasting, remove the stems for your brussel sprouts, and then shred them in a food processor or blender.
5. In a large bowl, toss the arugula and the brussel sprouts together well and set aside.
6. Add all dressing ingredients to a small bowl and whisk well, set aside.
7. Once squash is done, allow to cool completely or place in the freezer to cool for about 10 minutes if enjoying immediately.
8. Once cool, top your greens with the squash, toppings and dressing and mix well.
9. Enjoy on it’s own with a protein or have as a side or starter dish!