The Best Vegan Holiday Salad
This festive holiday pomegranate salad is full of seasonal veggies and flavor. This one is sure to be a showstopper at any Fall or Winter holiday gathering. Holiday salads are often eclipsed by all the meaty and mashed dishes. Your guests or hosts will be talking about this one for months to come. The flavors are on point with sweet roasted delicata squash, sweet potatoes, tangy pink lady apples and sweet pomegranate arils. Hearty kale and cabbage taste amazing in this punchy pomegranate laced vinaigrette. I also added chickpeas to for some protein. After all, this may well be the main course for the plant-based guests.
Should salad be on the Holiday Menu?
Many families' Holiday menus rely heavily on roasted meats and mashed veggies that are laden with butter, cream and other non-vegan-friendly ingredients. This can be really difficult for people whose dietary preferences, needs or health problems prevent them from eating those items. Holiday time can be so tough for vegans and people's whose Doctor has ordered them to eat a diet lower in cholesterol or saturated fat as the typical fare leaves them few options. It is a really kind thing for both your guests and the planet to include plant-based options on your menu. A loaded salad like this Festive Pomegranate Holiday Salad, which includes protein and carbs can be the make or break meal item for your guests. Plus it looks gorgeous on the table and may convince people to try something new!
Ingredients for Festive Pomegranate Holiday Salad
This salad is full of seasonal Fall/Winter ingredients like delicata squash, pomegranates and apples. These items should be plentiful during the Holiday season at the market.
- kale
- romaine heart
- red cabbage
- pomegranate
- delicata squash
- apples
- lemon
- sweet potatoes
- chickpeas
- extra virgin olive oil
- salt
- smoked paprika
- white balsamic vinegar
- garlic powder
How to make a Holiday Salad
This holiday salad is really quick and easy to make. While the squash, potatoes and crispy chickpeas are cooking, use that time to chop all the raw and crunchy ingredients and make the quick dressing.
- Preheat oven to 400 degrees.
- Spread delicata squash and sweet potatoes on a sheet pan. Drizzle with 1 tbsp of olive oil, and ½ tsp salt, mix well and bake for 20 minutes until fork tender. Set aside to cool while preparing the rest.
- On another sheet pan spread drained chickpeas in one layer and drizzle with 1 tbsp olive oil, remaining ½ tsp salt, smoked paprika, garlic powder and balsamic and bake for 20 minutes, flipping halfway. Set aside to cool.
- Make the dressing
- In a large salad platter layer kale, romaine, red cabbage as the salad base.
- When delicata, sweet potato and chickpeas are cool layer on top of the base.
- Coat the apple slices with lemon juice to prevent browning and layer into the salad. Finish with the pomegranate arils and drizzle with dressing when serving.
Equipment that makes this salad a breeze
This salad employs sheet pans to do the bulk of the cooking work. I love my non-stick sheet pans from Caraway Home. They are non-toxic, super easy to clean and make parchment paper and heavy oil unnecessary. This is an affiliate link. I earn commission when you use my discounted link to purchase. Thanks for supporting my work.
Other delicious vegan holiday recipes
As more people move towards a plant-based diet or become more health conscious about their food choices it is important to adapt your party menu. Gatherings will include people who eat more plant-forward or even folks who identify as vegan. That's why including plant-based and vegan dishes is a great way to offer hospitality and respect at Holiday gatherings. If you like this Festive Pomegranate Holiday Salad you will love these other vegan recipes.
- Vegan Holiday Chocolate Bark
- Fiesta Black Bean Dip
- Best Vegan Rice Pilaf
- The Best Vegan Mushroom Gravy
Festive Pomegranate Holiday Salad
Ingredients
Salad Ingredients
- 1 bunch kale stemmed and chopped
- 1 romaine heart chopped
- 2 cups red cabbage shredded
- ½ pomegranate arils removed
- 3 delicata squash split, seeds removed and cut into ½ inch thick half moons
- 2 apples sliced thin
- ½ lemon squeezed
- 2 sweet potatoes peeled and cubed
- 1 15 oz can chickpeas drained
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp white balsamic vinegar
- ½ tsp garlic powder
Dressing Ingredients
- ½ cup extra virgin olive oil
- ½ cup pear infused white balsamic vinegar
- ½ pomegranate arils removed
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Salad Instructions
- Preheat oven to 400 degrees.
- Spread delicata squash and sweet potatoes on a sheet pan. Drizzle with 1 tbsp of olive oil, and ½ tsp salt, mix well and bake for 20 minutes until fork tender. Set aside to cool while preparing the rest.
- On another sheet pan spread drained chickpeas in one layer and drizzle with 1 tbsp olive oil, remaining ½ tsp salt, smoked paprika, garlic powder and balsamic and bake for 20 minutes, flipping halfway. Set aside to cool.
- In a large salad platter layer kale, romaine, red cabbage as the salad base.
- When delicata, sweet potato and chickpeas are cool layer on top of the base.
- Coat the apple slices with lemon juice to prevent browning and layer into the salad. Finish with the pomegranate arils and drizzle with dressing when serving.
Dressing Instructions
- Place oil, vinegar, pomegranate arils, salt and pepper in a jar and shake well until combined.