Pomegranate Goat Cheese Winter Salad

Pomegranate Goat Cheese Winter Salad

Winter salads don’t have to be boring — in fact, they’re one of the best ways to bring brightness and texture to heavier holiday meals. This one has everything: juicy pops of pomegranate, creamy goat cheese, sweet candied pecans, and warm roasted delicata squash. It’s festive enough for Christmas dinner but simple enough for a cozy weekday lunch.

Salad Ingredients

  • 4 cups mixed greens (spring mix works great, but kale, arugula, or spinach are also delicious)
  • 1/4 cup red onions, thinly sliced
    • Tip: Soak sliced onions in ice water while prepping other ingredients to reduce bitterness.
  • 1/4 cup pomegranate seeds
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped candied pecans (we love Evie’s Texas Pecans)
  • 1/2 cup roasted delicata squash
  • 1/2 cup crispy baked quinoa (optional)

Pomegranate Balsamic Vinaigrette

  • 1/8 cup Navarino Icons Pomegranate Balsamic Vinegar (from our Drizzle & Drip Box)
  • 1/2 tbsp honey 
  • 1/3 cup Kosterina Greek Herb and Lemon Olive Oil (or whatever EVOO you have on hand)
  • 1 tbsp fresh herbs, (sage, rosemary, and/or thyme work well) chopped 
    • If using dried herbs, only use 1 1/2 tsp
  • 1/8 cup shallots, finely diced (optional)
  • Salt & pepper, to taste

Instructions

1. Prep your ingredients

  • Slice and soak the red onions.
  • Wash and dry the greens.
  • Remove pomegranate seeds from the husk.
  • Roast the delicata squash.
  • If using quinoa: cook according to package directions, toss with olive oil, spread on a baking sheet, and bake at 375°F for 25–30 minutes until crispy. Let cool completely.

2. Make the dressing

  • Whisk all vinaigrette ingredients together until emulsified, or use an immersion blender.
  • Make-ahead tip: You can prep the dressing (and all your ingredients) a day in advance and store in the fridge.

3. Build your salad

  • In a large bowl, combine mixed greens, red onions, pomegranate seeds, goat cheese, candied pecans, roasted delicata squash, and quinoa if using.

4. Dress and toss

  • Pour vinaigrette over the salad and toss gently to coat evenly.
  • If prepping in advance, wait to dress the salad until just before serving to keep greens crisp.

Foodie Box Love Notes & Tips

  • This salad shines as a first course for holiday dinner but also makes a fresh, satisfying lunch.
  • For meal prep, store all ingredients separately and assemble the day you plan to eat.
  • To turn it into a main course, add grilled chicken, seared steak, roasted chickpeas, or crispy bacon.
Back to blog