I don’t know about you, but I am getting so excited about the Glorious Greens, Please Challenge starting next week and the holidays. With the weather finally cooling down here in San Diego, I’m still trying to get in all of my greens but craving warmer foods- this salad checks all the boxes for me. 

This salad has so much festive flavor and is perfect served warm or cold, it pairs with everything. I love it on a holiday table or as a meal prep!

HERE’S EVERYTHING YOU’RE GOING TO NEED FOR THIS BEAUTY FOOD:

INGREDIENTS

1 small butternut squash, peeled, seeded, and cubed

1 teaspoon extra-virgin olive oil

1 teaspoon maple syrup 

¼ teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon cinnamon

¼ teaspoon cayenne, less if sensitive to spice

1 tablespoon fresh thyme leaves (or you can use sage, basil, chives, etc.)

6 cups loose-packed greens (I like to mix spinach and arugula)

2 Medjool dates, pitted and diced

½ yellow onion caramelized in saute pan  

¼ cup pomegranate seeds

¼ cup nuts and or seeds, chopped and toasted (pumpkin seeds, pecans, walnuts, pistachios) 

sea salt and freshly ground black pepper

Optional: fresh or dried figs caramelized or fresh (love adding the figs when I have them on hand)

Dressing Ingredients 

Juice from 1 lemon 

¼ cup apple cider vinegar

⅛ cup organic olive oil 

2 tablespoons honey

1 tablespoon fresh thyme leaves (or you can use sage, basil, chives, etc.)

1 tablespoon orange zest

sea salt and freshly ground black pepper

METHOD 

1. Preheat the oven to 425 degrees F
   
2. In a bowl, toss together the squash, olive oil, maple syrup, fresh herbs and spices, and pepper and a big pinch of salt. Transfer to a baking sheet and place in the oven and roast for 20 minutes or until golden brown. I also like to add the onions to this mixture to keep things easy or you can saute them in a pan on the stove.
   
3. Remove from the oven, if you are going to add figs, place them on the baking sheet and toss to combine. Return to the oven and roast for another 10-15 minutes or until the figs have caramelized. If using dried figs, cook them for only 5 minutes. 
   
4. To make the dressing: In a mason jar, combine all of the dressing ingredients. Shake in a mason jar and set aside in the refrigerator until you are ready to serve the salad. 
   
5. Build your salad. Plate your greens, roasted veggies, seeds, and/or nuts, and sprinkle with chopped dates and pomegranate seeds. Drizzle with the dressing. Enjoy!
   

Note: if desired, you can add cheese or vegan cheese. I recommend goat, feta, or parmesan- vegan or otherwise. Other additions could be quinoa, dried cranberries- get creative and make it custom to you and what you have on hand. 

Looking for some support and motivation to stay on track with your wellness goal this holiday season? AND join the FREE 14 Day- Glorious Greens, Please Challenge. We are getting started on November 29.