Shredded Citrus Brussels Sprouts Salad with Avocado and Pomegranate.

Our favorite citrus brussels sprouts salad is loaded with creamy avocado, sweet orange and tangy pomegranate. It’s ridiculously good! There’s crunch. There’s flavor! Tons of sweet and tart taste throughout. And it’s also super pretty on your table. It’s everything. This Thanksgiving side dish might be a little out of the comfort zone for some […]

The post Shredded Citrus Brussels Sprouts Salad with Avocado and Pomegranate. appeared first on How Sweet Eats.

Our favorite citrus brussels sprouts salad is loaded with creamy avocado, sweet orange and tangy pomegranate.

shredded citrus brussels sprouts salad with avocado and pomegranate

It’s ridiculously good!

shredded brussels sprouts

There’s crunch.

There’s flavor!

Tons of sweet and tart taste throughout.

And it’s also super pretty on your table.

It’s everything.

shredded brussels sprouts with orange

This Thanksgiving side dish might be a little out of the comfort zone for some people, but it’s light and fresh and tangy and fruity and really oh-so good.

See, the thing is that I have plenty of savory, indulgent brussels sprouts recipes for Thanksgiving. My favorite is this insane brussels sprouts gratin. It is so rich and nutty and wonderful. 

But if you feel it’s just TOO rich against the rest of your Thanksgiving sides, I highly suggest something lighter like this. 

shredded citrus brussels sprouts salad with avocado and pomegranate

These brussels sprouts are shredded and quickly sauteed in some olive oil with garlic, salt and pepper. Also – a squeeze of fresh orange juice! It adds such wonderful flavor to the brussels, and that combined with cooking them in the skillet removes some of the bitterness. 

shredded citrus brussels sprouts salad with avocado and pomegranate

But my favorite part – of course – are the toppings. We’re in a major orange phase around here – Max takes an orange for his lunch everyday. The sweet, fresh segments pair wonderfully with the shredded brussels. They are a burst of bright flavor that makes the dish shine.

Next, the avocado!

As if this even needs explaining. The creamy, mild avocado flavor complements the crunchy brussels and the combination is wonderful together. 

The pomegranate arils add the prettiest jewel pop. I love them for how pretty they look on the salad, but I also enjoy eating them too. Tart, fruity bites that pop in your mouth. It’s perfect!

shredded citrus brussels sprouts salad with avocado and pomegranate

Finally, the only “dressing” we’re really using here is pomegranate molasses glaze. I love this one. It’s kind of like a balsamic, maybe with a hint more tartness and a the pomegranate flavor. I find that this is the perfect amount when combined with the olive oil and orange that we cook the brussels in. But if you feel like you want more dressing, add on your favorite or do a few spritzes of orange. 

shredded citrus brussels sprouts salad with avocado and pomegranate

If brussels aren’t your thing, here’s a few other incredible Thanksgiving salad ideas!

This nutty harvest honeycrisp salad is to die for. Incredible flavorful and everyone loves it.

This thanksgiving kale salad with cranberry cinnamon vinaigrette is also wonderful.

And this pomegranate halloumi greens salad is also perfection.

Which is your pick?!

shredded citrus brussels sprouts salad with avocado and pomegranate

Citrus Brussels Sprouts Salad

Print

Citrus Brussels Pomegranate Salad

This shredded citrus brussels sprouts salad is delicious! Topped with orange segments, avocado and pomegranate for the perfect flavor burst.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people as a side dish
Author How Sweet Eats

Ingredients

  • 2 pounds brussels sprouts, stems removed and thinly sliced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • salt and pepper
  • 2 tablespoons orange juice
  • 2 oranges, peeled and segmented
  • 1 avocado, thinly sliced
  • cup pomegranate arils
  • pomegranate glaze, for drizzling

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the sliced brussels with a pinch of salt and pepper. Add in the garlic and stir. Cook, stirring often, until the brussels softened slightly. Add in the orange juice and cook for 2 to 3 minutes more. Taste and season with more salt and pepper if desired.
  • Transfer the brussels to serving plate or dish. Toss with the orange segments, avocado and pomegranate seeds. Drizzled with pomegranate molasses or balsamic glaze. Serve immediately!

shredded citrus brussels sprouts salad with avocado and pomegranate

The best bite!

The post Shredded Citrus Brussels Sprouts Salad with Avocado and Pomegranate. appeared first on How Sweet Eats.

Caramelized Onion, Apple and Brie Tart.

This apple brie tart is heavenly! Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! Oh hi! So this is the THIRD year in a row that I’ve photographed this recipe and it’s finally making it to the blog. How exciting! A few […]

The post Caramelized Onion, Apple and Brie Tart. appeared first on How Sweet Eats.

This apple brie tart is heavenly!

This apple brie tart starts with caramelized onions and puff pastry. It's topped with pomegranate molasses and juicy arils for an extra pop!

Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! (more…)

The post Caramelized Onion, Apple and Brie Tart. appeared first on How Sweet Eats.

Hot Pomegranate Cider.

Time to cuddle up with a mug of pomegranate cider! It’s spiced and fruity and warm and if you dollop it with whipped cream, you will be in HEAVEN. Okay so… embarrassingly enough, this is not the first time I have made a recipe after a candle. I mean, I have made many. Many many […]

The post Hot Pomegranate Cider. appeared first on How Sweet Eats.

Time to cuddle up with a mug of pomegranate cider!

hot pomegranate cider with whipped cream

It’s spiced and fruity and warm and if you dollop it with whipped cream, you will be in HEAVEN.

pouring hot pomegranate cider in mug

Okay so… embarrassingly enough, this is not the first time I have made a recipe after a candle. I mean, I have made many. Many many many! 

Back in the day I was a crazy candle lady. I even worked retail at yankee candle part time when I quit my job to blog full time. Considering I just talked about my favorite fall candles, I guess that I could still be considered crazy. But trust me – the obsession? It’s nothing like it was before.

Anyway!

Waaaay back then, they had a pomegranate cider candle and I loveeed it so much. Like, almost more than apple cider. It was just incredible – spiced but sweet, not overly sweet, and all sorts of fall feels. It smelled good enough to eat.

hot pomegranate cider with dried apple slices

So here we are a decade later and I still can’t stop thinking about pomegranate cider. I’ve made a few pomegranate + apple cider drinks in the past, like these pomegranate cider mimosas and this sparkling pomegranate cider punch mocktail.

But! I wanted to do a hot version. Like warm, cozy apple cider, but pomegranate. Infused with brown sugar and spices and maybe even served with a dollop of whipped cream. Sounds amazing, right?! Head over to my instagram to see me make this step-by-step for you. 

hot pomegranate cider

Heaven knows we all need some coziness right now! 

hot pomegranate cider

This cider simmers on the stove just like apple cider or mulled wine – it makes your house smell incredible. Simmer for a few minutes then pour into a glass and serve while it’s piping hot. Garnish with a cinnamon stick, or a dollop of whipped cream or a shake of cinnamon.

And if you’re really feeling it, add a drop of bourbon or rum. Ahhhh.

hot pomegranate cider with whipped cream

Pomegranate Cider

Print

Pomegranate Cider

This homemade pomegranate cider recipe is perfect for cool, cozy nights. Spiced to perfection, serve topped with whipped cream and cinnamon.
Course Drinks
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 16 ounces pomegranate juice, use 100% juice, not a cocktail
  • 2 cups water
  • ½ cup brown sugar
  • 3 cinnamon sticks
  • 2 star anise
  • 1 orange, freshly juiced (about ½ cup)
  • orange rind, from the orange above
  • for serving: whipped cream, cinnamon sticks, pomegranate arils

Instructions

  • In a saucepan, combine the juice, water, brown sugar, cinnamon sticks, star anise, orange juice and orange rind. Bring to a boil then reduce to a simmer. Cover and simmer for 15 minutes.
  • Uncover and taste. If it’s too tart and not sweet enough, whisk in a bit more sugar, about ¼ cup, and simmer for a few more minutes.
  • Strain out the cinnamon sticks, anise and orange rind. Ladle into mugs. If desired, serve with whipped cream and cinnamon sticks!

hot pomegranate cider

I can feel the warmth.

The post Hot Pomegranate Cider. appeared first on How Sweet Eats.

The Righteousness of Pomegranate on Rosh Hashanah

Apples and honey may be the ingredients most commonly associated with Rosh Hashanah, the Jewish new year celebration—they bid sweet tidings for the coming months. Indeed, every year, as summer draws to a close (on the first day of the seventh month in …

Apples and honey may be the ingredients most commonly associated with Rosh Hashanah, the Jewish new year celebration—they bid sweet tidings for the coming months. Indeed, every year, as summer draws to a close (on the first day of the seventh month in the Hebrew calendar), my family drizzles honey on pillowy challah and slices into sugar-dusted apple cake.

But pomegranate is just as significant.

Read More >>

Making Homemade Pomegranate Molasses Is Easy As 1, 2, 3

My grocery store, smack-dab in the middle of Nowheresville, N.Y., is sparse, to say the least. It’s the kind of place where discovering a head of radicchio is akin to winning the vegetable lottery.
The condiment aisle can be equally maddening: A jar o…

My grocery store, smack-dab in the middle of Nowheresville, N.Y., is sparse, to say the least. It’s the kind of place where discovering a head of radicchio is akin to winning the vegetable lottery.

The condiment aisle can be equally maddening: A jar of harissa is there one week and gone the next. There are either three kinds of tahini or none at all. And finding pomegranate molasses? Forget it.

Read More >>

Pomegranate Lime Chia Fresca Recipe

If you’ve never seen chia drinks in stores, you’re probably giving me the side-eye right now. (Well, as much as you can give a blogger the side-eye—I can’t see it, but I know it’s happening!) But really, this is a thing! The fir…

If you’ve never seen chia drinks in stores, you’re probably giving me the side-eye right now. (Well, as much as you can give a blogger the side-eye—I can’t see it, but I know it’s happening!) But really, this is a thing! The first time I saw a bottle of juice with chia seeds in it, I assumed that: a) It would be disgusting. b) I would choke on it. c) It was hippie food. Maybe the last one is true, but it’s not disgusting and I didn’t choke on it. When hydrated, the outer layer of chia seeds becomes gelatinous. This gel-like coating means that chia seeds go down easy so no, this isn’t like drinking a glass full of poppy seeds. Chia drinks (also called chia fresca or iskiate) kind of have the consistency of softened Jello, a bonus for me, since I don’t eat Jello. And in a drink, the seeds don’t really impart a flavor because you’re not chewing on them, so you taste the flavor of the juice and nothing more. Chia seeds are little nutritional dynamos too—they’re high in Omega-3s, antioxidants, and fiber, and unlike other seeds, they don’t need to be ground in order […]

Cozy Turmeric Porridge (1 Pot!)

When the weather cools down, warm and cozy breakfasts get added to our menu.
This 1-pot oat and turmeric porridge is perfect for satisfying that craving.
This porridge starts with an optional step of the soaking steel cut oats overnight to help impro…

Cozy Turmeric Porridge (1 Pot!)

When the weather cools down, warm and cozy breakfasts get added to our menu.

This 1-pot oat and turmeric porridge is perfect for satisfying that craving.

This porridge starts with an optional step of the soaking steel cut oats overnight to help improve their digestibility (a step we highly recommend for creamier texture, quicker cook time, and easier-to-digest oats).

The oats are then drained and added to a saucepan where they’re boiled in a blend of water and coconut milk, providing the perfect amount of creaminess.

Cozy Turmeric Porridge (1 Pot!) from Minimalist Baker →

Roasted Kabocha Squash with Pomegranate Pepita Relish.

Who’s with me on eating roasted kabocha squash for breakfast?!  I’m popping in quick today to share one last side dish recipe before the holidays – and one that can you take you through the rest of winter! Kabocha squash is slightly sweet but has a wonderful savory flavor. It works so well with any […]

The post Roasted Kabocha Squash with Pomegranate Pepita Relish. appeared first on How Sweet Eats.

Who’s with me on eating roasted kabocha squash for breakfast?! 

This roasted kabocha squash is caramely and naturally sweet, drizzled with whipped goat cheese and topped with pomegranate pepita relish. It's unreal!

I’m popping in quick today to share one last side dish recipe before the holidays – and one that can you take you through the rest of winter!

Kabocha squash is slightly sweet but has a wonderful savory flavor. It works so well with any sweet ot savory addition and I might even love it more than butternut! 

Now that’s huge.

roasted kabocha squash

This dish is soul warming and delicious. Roasted kabocha squash drizzled with whipped goat cheese is an incredible combination. But then we go and add in a refreshing element – pomegranate pepita relish! It’s savory and tart with the ever-so-slight hint of sweet, bringing the entire dish together.

Not to mention, it’s pretty darn festive! Red and green! Jewel tones! Exclamation points!

pomegranate pepita relish

It’s also easy enough that you can make it for dinner.

For yourself, I mean.

And that’s exactly what I love. 

pomegranate pepita relish

Lacy is the one who came up with the idea for this ridiculously flavorful relish. I mean, we were eating it with crackers and chips too. There is so much you can do with it! 

The pom pepita relish can be made ahead of time. It has fresh shallot and a touch of honey with herbs. Almost reminds me of a chimichurri of sorts or a gremolata. Prep it the night before and stick it in your fridge and that way, the flavors become even more intense. Seriously, you can eat this with a spoon if you’re a pomegranate pepita lover. 

whipped goat cheese

The goat cheese gets whipped in the food processor; something I’ve been doing for years. I’ve found that you can also make this ahead of time. Whip it and store it in the fridge. However, if you make it shortly before serving, it’s much for drizzle-able and spreadable and spoonable. 

This roasted kabocha squash is caramely and naturally sweet, drizzled with whipped goat cheese and topped with pomegranate pepita relish. It's unreal!

If you don’t need an extra dish on your holiday table, this is a dreamy, comforting meal you can make for yourself post Christmas. Yes please.

This roasted kabocha squash is caramely and naturally sweet, drizzled with whipped goat cheese and topped with pomegranate pepita relish. It's unreal!

Roasted Kabocha Squash with Pomegranate Pepita Relish

Roasted Kabocha Squash with Pomegranate Pepita Relish

This roasted kabocha squash is caramely and naturally sweet, drizzled with whipped goat cheese and topped with pomegranate pepita relish. It’s unreal!

  • 1 kabocha squash, (seeds removed and cut into wedges)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 4 ounces goat cheese, (at room temperature)
  • 1 garlic clove

pomegranate pepita relish

  • 1 cup pomegranate arils
  • ⅓ cup roasted, (salted pepitas)
  • 2 tablespoons diced shallot
  • 2 tablespoons chopped fresh parsley
  • 1 ½ tablespoons olive oil
  • 1 teaspoon honey
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Place the squash on the sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and nutmeg. Roast the squash for 25 to 30 minutes, flipping once during cook time. Note: we do eat the skin of this squash! It’s super delicate and gets chewy and wonderful in the oven. If you’re not into that, you can certainly peel the squash too.
  3. To make the goat cheese, place it in the bowl of your food processor with the garlic. Pulse a few times then blend it until it’s smooth and no lumps remain. Season with a pinch of salt and freshly cracked black pepper.
  4. To serve, drizzle the squash with the whipped goat cheese. Top with the pomegranate pepita relish and eat!

pomegranate pepita relish

  1. Combine all ingredients in a bowl and stir. You can make this a day ahead of time and keep it sealed in the fridge. It tastes great after it sits for awhile!

This roasted kabocha squash is caramely and naturally sweet, drizzled with whipped goat cheese and topped with pomegranate pepita relish. It's unreal!

All those colors!

The post Roasted Kabocha Squash with Pomegranate Pepita Relish. appeared first on How Sweet Eats.

Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes.

Pomegranate pork loin roast is about to make you win dinner this season.  I’m back again with another holiday meal for you today. An almost complete holiday meal! Last week I shared our favorite espresso beef tenderloin with truffle sage risotto. And today, we’re going with this delish pomegranate pork roast and smashed potatoes. Deeeelish.  […]

The post Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes. appeared first on How Sweet Eats.

Pomegranate pork loin roast is about to make you win dinner this season. 

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

I’m back again with another holiday meal for you today. An almost complete holiday meal!

Last week I shared our favorite espresso beef tenderloin with truffle sage risotto. And today, we’re going with this delish pomegranate pork roast and smashed potatoes.

Deeeelish. 

pork loin roast

I call this “almost complete” because all you really have to do is choose your veggie side. I’m going with my sweet and spicy brussels, but you could choose parmesan roasted broccoli or even sicilian cauliflower.

And let’s be real: a holiday meal is rarely complete without some sort of bread, so you might have a cloverleaf or parker house roll, as well as a salad on the side.

And NOW it’s complete.

pan gravy

It’s no secret how much we love love love pork tenderloin – I’ve stuffed many here on the blog and this holiday one from last year is incredible. 

This is another way to enjoy pork with loads of flavor – and you don’t even have to go to the trouble of stuffing it. The flavor on the outside is wonderful, and just like the beef tenderloin, roasting it in a roasting pan creates this fantastic pan sauce. 

I like to thicken it up and use it as gravy. 

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

Oh and I also slide some sliced garlic cloves into the roast! Before roasting.

Just LOOK at that caramely top.

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

On the side of the pork, were serving some delish rosemary smashed potatoes! Smashed potatoes made like this are Eddie’s favorite way to eat mashed potatoes. While I prefer the potatoes to be peeled before mashing, Eddie loves when the skin is kept on and you mash it all together.

I took a cue from my crispy smashed rosemary butter potatoes and infused these potatoes with rosemary butter too.

OH MY WORD.

Hello heaven in a bowl. You will not be able (or want) to stay away from this comfort food.

They are incredible with a capital I. 

rosemary smashed potatoes

I love that little swimming pool of butter up there. Just about to dive on in.

pomegranate cider pork roast

This meal would always be my choice over a Christmas ham. I’ve never been a huge fan of ham and I think a holiday pork roast is a billion times better! 

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

And much like the espresso tenderloin, the leftovers make fantastic sandwiches the next day!

Because that’s basically the best part.

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

Pomegranate Pork Loin Roast

Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it’s wonderful! Serve with smashed rosemary potatoes.

  • 1 2 to 3 pound pork loin roast, tied with string (ask your butcher to do this)
  • ¼ cup pomegranate molasses
  • 1/3 cup apple cider
  • 1 sweet onion, (chopped)
  • 2 garlic cloves, (thinly sliced)
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon kosher salt
  • ¼ cup chicken stock
  • ¼ cup cream
  • pomegranate arils, (for garnish and serving)
  • Brussels sprouts, (for serving on the side)

rosemary smashed potatoes

  • 3 pounds baby yukon gold potatoes
  • 6 tablespoon unsalted butter
  • 1 garlic clove, (minced)
  • 2 tablespoons chopped fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  1. Preheat the oven to 450 degrees F.
  2. In a bowl, whisk together the pomegranate molasses and apple cider.
  3. Place the pork in a roasting pan. Add the onions around it. If desired, you can cut slits into the pork roast and place the garlic slices inside! Otherwise, just add the garlic to the pan with hte onions.
  4. Brush the pork all over the with pomegranate cider mixture, then pour the rest on top. Season with the salt and pepper.
  5. Roast the pork for 20 minutes. Reduce the heat to 350 degrees F and roast for 45 minutes more, or until the internal temperature reaches 145 degrees F. It is SO important to use a meat thermometer here – this way, the pork can stay moist!
  6. Remove the pork from the roasting pan and place it on the cutting board. Let the pork sit at room temperature for 20 minutes before serving.
  7. In the meantime, place the roasting pan (leave the onions in it) over medium-low heat. Stir in the stock and cream and bring the mixture to a simmer, whisking constantly. Cook for 2 to 3 minutes until it’s slightly thickened. This pan sauce creates a delicious optional gravy.
  8. Slice the pork roast and serve it with a sprinkling of pomegranate arils, the brussels, smashed potatoes and pan sauce.

rosemary smashed potatoes

  1. While the pork is roasting, make your potatoes. Fill a pot with the potatoes, cover them with cold water and add a few pinches of salt. Bring the pot to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork tender.
  2. Heat the butter in a small saucepan over medium heat. Once melted, add in the garlic and rosemary. Turn off the heat.
  3. Once the potatoes are tender, drain the water and add the potatoes back to the pot. Begin to mash them (skin and all!) with a potato masher or fork. Stream in the melted rosemary butter. Add in the salt and pepper. Smash some more and taste. If desired, season with more salt and pepper.

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

Is this acceptable to eat for breakfast? Asking for a friend.

The post Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes. appeared first on How Sweet Eats.

Delicata Squash Salad

Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette. Looking for a stunning fall or winter side dish? Enter: delicata squash salad! This is no ordinary green side salad. This is something special, a hearty and healthy salad perfect for entertaining. Then again, you could easily whip it up to make a filling meal out of a weeknight soup. It stars Alex and my very favorite squash: the delicata, which is brilliantly sweet and has edible skin (no peeling necessary!). Roast up that squash in just 20 minutes, and in the meantime prep those refreshing pomegranate seeds, crunchy pistachios, and tangy honey mustard dressing. Yep, it’s a stunner. Ready to get cooking? Tips on making delicata squash salad This delicata squash salad is all about contrasts, from the caramelized squash to the crisp baby greens, the pop of the pomegranate and the creamy goat cheese dollops. It’s perfect for an occasion like Thanksgiving or Christmas. But now that we have this in our arsenal, Alex and I love the idea of using it in a simpler weeknight dinner too. Here are a few notes on making […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette.

Delicata Squash Salad

Looking for a stunning fall or winter side dish? Enter: delicata squash salad! This is no ordinary green side salad. This is something special, a hearty and healthy salad perfect for entertaining. Then again, you could easily whip it up to make a filling meal out of a weeknight soup. It stars Alex and my very favorite squash: the delicata, which is brilliantly sweet and has edible skin (no peeling necessary!). Roast up that squash in just 20 minutes, and in the meantime prep those refreshing pomegranate seeds, crunchy pistachios, and tangy honey mustard dressing. Yep, it’s a stunner. Ready to get cooking?

Delicata squash salad

Tips on making delicata squash salad

This delicata squash salad is all about contrasts, from the caramelized squash to the crisp baby greens, the pop of the pomegranate and the creamy goat cheese dollops. It’s perfect for an occasion like Thanksgiving or Christmas. But now that we have this in our arsenal, Alex and I love the idea of using it in a simpler weeknight dinner too. Here are a few notes on making this healthy salad, and how to speed up prep:

  • Squash takes about 30 minutes total to roast (see below). This is the longest lead time item of the salad, so make sure to get this going right away! Or to make it ahead, you can roast the squash ahead of time. Just store it refrigerated and reheat in a 400 degree oven until it’s warm (5 to 10 minutes).
  • Buy pomegranate seeds to speed up prep. Usually we buy a pomegranate, but this time Alex and I were able to find pomegranate seeds at the grocery and it was super speedy.
  • Homemade dressing is a must. Whatever you do, don’t skimp on the homemade dressing! This one uses our easy Honey Mustard Dressing, which is simple to memorize. Another great option is this Best Balsamic Dressing.
Roasted delicata squash

How to roast delicata squash

Once you’ve learned the main steps on how to roast delicata squash, you’ll be able to do it by memory! It’s so simple, and you can also serve it on its own as delicata squash “fries”. Here’s how to roast delicata squash:

  • Preheat the oven to 450 degrees.
  • Slice the squash in half and scoop out the seeds with a spoon. Slice it into 1/2-inch half moon shapes. We like using 2 medium to large squash, about 2 pounds, which fits comfortably on one baking sheet.
  • Mix with olive oil and kosher salt (1 tablespoon olive oil and 1/2 teaspoon kosher salt per 2 pounds).
  • Bake for 20 to 25 minutes until tender — no need to stir!
Delicata squash salad

How to seed a pomegranate

If you can find pomegranate seeds at the grocery, buy them! It’s a nice time saver in this delicata squash salad recipe. But if you can only find a whole pomegranate, that works too! It does take a little time to seed them, but the advantage is that seeds from a fresh pomegranate do stay fresher longer. Here’s how to seed a pomegranate:

  • Cut the pomegranate in quarters and place them in a large bowl of water.
  • Under the water, start to gently pull out the seeds with your fingers. Eventually you’ll be able to turn the peel inside out to extract the seeds closest to the outer skin.
  • As you work, the pomegranate seeds will sink to the bottom, while the white pith from the fruit will float to the top.
  • When all of the seeds are extracted, skim off the white pith and strain out the water.
Salad with delicata squash

Variations on this delicata squash salad

There are a few ways to change up this delicata squash salad to make it fit your tastes! Here are some suggestions:

Delicata squash

Delicata squash nutrition

Lastly…what’s the nutrition in delicata squash? As you might guess, it’s full of nutrients. Per Harvard School of Public Health, squash is full of beta carotene, protein, Vitamin C & B6, potassium, and fiber.

There are no studies to cite on specific health benefits of squash, but here’s what we can say! A diet rich in vegetables and fruits can reduce the risk of heart disease and stroke, prevent some types of cancer, and have a positive effect on blood sugar to keep your appetite in check. So: this delicata squash salad is part of a healthy diet!

This delicata squash salad is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the goat cheese and use maple syrup in the dressing.

Print

Delicata Squash Salad


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6

Description

Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette.


Ingredients

  • 1 recipe Roasted Delicata Squash
  • 1 large shallot
  • 2 tablespoons chopped pistachios
  • 5 ounces baby mixed greens (about 5 cups)
  • 1/3 cup pomegranate seeds
  • 2 tablespoons roasted salted pepitas
  • 2 ounces soft goat cheese (omit for vegan)
  • Honey Mustard Dressing (use maple syrup for vegan)

Instructions

  1. Make the Roasted Delicata Squash. (This takes about 25 to 30 minutes total; finish the remaining prep while the squash roasts. Or you can roast it in advance, store refrigerated, and reheat in a 400 degree oven until it’s warm, about 5 to 10 minutes.)
  2. Make the Honey Mustard Dressing
  3. Thinly slice the shallot. If needed, chop the pistachios. 
  4. To serve, place the greens on a serving plate. Top with roasted delicata squash, shallot, pistachios, pomegranate seeds, pepitas, and goat cheese dollops. Drizzle with Honey Mustard Dressing and serve. 

  • Category: Salad
  • Method: Roasted
  • Cuisine: Vegetarian

Keywords: Delicata Squash Salad, Squash Salad

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes