Festive Pomegranate Holiday Salad
This gorgeous Holiday salad has roasted hearty veggies, crispy chickpeas and a zippy pomegranate vinaigrette
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Appetizer, holiday, Salad
Cuisine American, vegan
Servings 7
Calories 376 kcal
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
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.
Calories: 376kcalCarbohydrates: 49gProtein: 5gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 563mgPotassium: 1236mgFiber: 10gSugar: 20gVitamin A: 15531IUVitamin C: 69mgCalcium: 149mgIron: 3mg
Keyword healthy, holiday, kale, salad, vegan, vegetables