Indulge in the spirit of the season with The Ultimate Vegan Holiday Salad!
It’s a delicious and festive recipe with perfectly roasted delicata squash, pomegranate seeds and candy cane beets with the tastiest herby vinaigrette!
Crafted with love and wholesome ingredients, this vibrant dish is not just a feast for the eyes but a celebration of flavors that perfectly capture the essence of Fall and Winter produce!
Packed with seasonal produce and health benefits, this salad is an ideal addition to your holiday table.
Enjoy plant based eating while savoring the richness of autumn and winter harvests. 🙂
If you’re looking for recipes with festive colors, delightful textures, and nourishing goodness with every bite, this is the recipe for you.
I feel that salads can truly steal the show and be a main event and this one proves that!
I have already made it 3 times already and everyone loves it!
To thinly slice your raw candy cane beets (or red beets), you can use a sharp knife or a mandolin slicer (click here) for best and easiest results! Beets have wonderful benefits including iron and can be good for the blood and heart health.
Why You can Enjoy The Ultimate Vegan Holiday Salad Recipe:
- Seasonal Delight: Delicata squash, persimmon or apple, and candy cane beets are in their prime during the fall and winter, making this salad a seasonal delight.
- Festive Colors: The vibrant colors of pomegranate seeds and chiogga beets add a festive touch to your holiday table, making it really visually appealing and fun!
- Rich in Nutrients: Delicata squash is a great source of vitamins A and C, while kale provides a boost of iron and fiber! Pomegranate seeds are packed with antioxidants, and nuts or seeds add healthy fats.
- Warm and Comforting: The roasted delicata squash and the blend of seasonal flavors create a warm and comforting dish, perfect for chilly fall and winter days.
- Quinoa: The quinoa offers protein and a nutty flavor to enhance the overall eating experience.
- Immune-Boosting Ingredients: The combination of fresh lemon juice, garlic, and a variety of herbs in the dressing provides a burst of flavor and immune boosting benefits.
- Versatile and Customizable: This recipe is versatile, allowing you to customize it with your favorite holiday ingredients, ensuring it suits your taste and preferences.
- Health Benefits: The nutrient-rich ingredients contribute to overall well-being, supporting a healthy immune system and providing energy during the festive season.
Plus, you’ve got plant based protein while still being a wonderful gluten free dish for everyone to enjoy!
The Most Flavorful Vinaigrette
A good vinaigrette should tell a story, I little sweet, a little savory and a little sassy. This vinaigrette with fresh oregano and a touch of cinnamon takes this dish to the next level of flavor.
Looking for more delicious plant based and holiday recipes?
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You may also like my Vegan Creamy Cranberry Orange Cheesecake!
The Ultimate Vegan Holiday Salad
Ingredients
Roasted Delicata Squash
- 2 delicata squash sliced into half rounds, seeds removed
- 3 tsp avocado oil
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp garlic powder
Salad Base
- 1 Lacinato kale chopped & massaged with a little olive oil and lemon juice
- 2 cups cooked quinoa
- 1/3 cup pomegranate seeds
- 1/4 cup walnuts pecans or toasted pumpkin seeds, chopped
- 1 persimmon or 1/2 half thinly sliced or diced
- Candy cane beet, or red beet aka chiogga beet, very thinly sliced and halved
Salad Dressing
- 1 1/2 lemons, juiced
- 3 tsp extra virgin olive oil
- 3 tsp stoneground mustard
- 1 tbsp coconut aminos
- 1 garlic clove, minced minced (optional)
- 1/4 tsp sea salt
- 1/8 tsp cinnamon
- 1 tbsp fresh oregano or thyme minced
Instructions
- To a bowl, add in your sliced delicata squash with avocado oil, cinnamon, garlic powder and sea salt, and mix until well combined.
- Place onto a baking sheet and spread out evenly.
- Roast at 425F for 30-35 minutes or until slightly golden brown and tender.
- While this cooks make your quinoa and chop up your kale, apple or persimmon and thinly slice beets.
- Add your kale to a large bowl and drizzle on a little bit of olive oil, and a squeeze of lemon juice and massage it in with your hands. (this will help break down the texture of the kale and make it easier to eat and digest)
- Make your dressing by combining all the dressing ingredients into a small jar, and shake it up or into a bowl and mixed together with a spoon.
- Into a serving ball, combine, quinoa, massaged kale, roasted delicata squash, diced apple or persimmon, walnuts, pomegranate seeds, and thinly sliced beets.
- Pour your dressing on top of the salad and mix until well combined. Enjoy!
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