A Cozy Day for a Nourishing Salad
The quiet was soft as snowfall, broken only by the sound of the cat’s gentle paws padding across the wood floor. It was the kind of morning made for lingering under blankets, curled up by the fire with a steaming latte warming your hands. Outside, snow drifted gently from the sky, blanketing the pine trees in what looked like sugar-dusted icing. Beyond beautiful.
We had fair warning that a winter storm was headed our way, so we stocked the pantry, filled the fridge, and tucked in for the weekend, just us and our cozy little birdhouse.
A Winter Salad Worth Staying Home For
Even on the chilliest days, I love a good salad. Not the icy, crisp kind from summer picnics, but one that feels rooted in the season. Hearty, warm, and colorful.
This Roasted Squash, Red Onion, and Pomegranate Salad is exactly that. Sweet roasted squash and caramelized onions meet tart pomegranate seeds and crisp greens. The orange vinaigrette brings everything together with a bright, citrusy lift. It’s visually stunning, simple to make, and deeply satisfying.
If you’re not into pomegranate seeds, feel free to sub in dried cranberries—they offer a different texture but a similar pop of tart-sweet flavor.
 Why This Salad Is Good for You
This colorful winter salad isn’t just delicious—it’s also full of nutrient-dense ingredients your body will love:
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Butternut or delicata squash – Packed with beta-carotene and fiber, squash supports immune function and gut health.
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Red onions – Contain antioxidants like quercetin and help reduce inflammation.
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Pomegranate seeds – Rich in polyphenols and vitamin C; great for heart health and immunity.
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Dark leafy greens – Provide folate, magnesium, and essential minerals.
- Homemade vinaigrette – Orange juice adds vitamin C; olive oil helps absorb fat-soluble nutrients.
Serving Suggestions
This salad is beautiful enough for a holiday table and simple enough for weeknight dinners. Serve it:
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On its own as a light main dish
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Alongside a steaming bowl of soup
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Topped with goat cheese for added richness
Roasted Squash, Red Onion and Pomegranate Salad
Ingredients
- 1 large head red leaf or butter lettuce washed, dried, and torn into bite-size pieces
- 2 Delicata Dumpling, or 1 Butternut squash, seeded and sliced ¼-inch thick (then halved into half-moons)
- 1/2 red onion sliced into thin wedges
- 2 tablespoons olive oil for roasting
- 1/2 cup pomegranate seeds or substitute dried cranberries
For the Dressing
- Juice of 1 orange about 1/4cup
- 2 teaspoons honey
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried Herbes de Provence or thyme
- Salt and freshly ground black pepper to taste
Instructions
Make the Dressing
- In a small bowl or jar, whisk the orange juice and honey until combined. Add the olive oil, sherry vinegar, Dijon mustard, and herbs. Whisk (or shake) until emulsified. Season with salt and pepper to taste. Set aside.
Roast the Vegetables
- Preheat the broiler. Place the sliced squash and onion wedges on a baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. Arrange in a single layer.
- Broil for 5 to 7 minutes, turning once halfway through, until lightly browned and caramelized. Watch carefully to prevent burning.
Assemble the Salad
- Place the torn lettuce in a large salad bowl or serving platter. Top with the warm roasted squash and onions. Sprinkle with pomegranate seeds (or cranberries) and drizzle with the prepared dressing.
Notes
Nutrition
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