"This Christmas salad is a fresh, festive addition to a holiday table! It features ruby red pomegranates, candied pecans, shaved pecorino, and roasted squash over a bed of winter greens. My go-to apple cider vinegar dressing ties it all together. I make a version of this Christmas salad recipe every single year. I love the mix of tangy, sweet, and bitter flavors and creamy and crunchy textures. The jeweled tones of the winter produce are so pretty too."
"Get started by roasting the squash and onion. Spread them in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast until tender and browned, 20 to 35 minutes. Tip: The onion wedges might be ready before the squash. If needed, pull them off the baking sheet and keep roasting the squash until tender. In the meantime, peel apart the onion layers."
The salad layers roasted cubed butternut squash and red onion with raw winter greens including massaged kale, radicchio, and shaved Brussels sprouts. Bright toppings include ruby pomegranate seeds, candied pecans, and shaved pecorino for sweet, crunchy, and salty contrasts. A tangy apple cider vinaigrette made with apple cider vinegar, honey, garlic, mustard, and olive oil dresses the salad and is used to wilt the kale. Roast vegetables until tender and browned, pulling onions early if they finish first. Make-ahead tips and variations help streamline holiday prep and serving.
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