This Winter Salad with Pomegranate is the perfect bright and nourishing lunch or dinner option! It has the perfect texture from the crunchy pecans, crispy apples, creamy avocado and crisp lettuce! The homemade 4 ingredient honey lemon dressing really ties the flavors together. The best part is that once the components are roasted, this salad only takes a few minutes to throw together!
Weekly I crave a large fresh bowl of salad but I don't want it to be boring! This Winter Salad totally hits the spot. The combination of flavors never gets old and it's totally customizable. There is also something about adding roasted nuts to your salads that completely elevates it.
This bowl is perfect for lunch, dinner or meal prep and it's also pretty and impressive enough to serve for the holidays! I can't wait for you to try this flavor combination!
Ingredients
Instructions
Variations
Try adding cinnamon to the sweet potatoes for extra warmth!
Swap out the pecans for a different nut. Test out walnuts, pistachios or use pumpkin seeds if you have a nut allergy!
Switch up the chicken and swap it out for another protein like steak or salmon! You can also add in white beans or chickpeas for a vegetarian option.
Tips & Tricks
To make this recipe quicker, try using rotisserie chicken for the protein!
If you are meal prepping, keep the dressing separate from the salad until you are ready to serve it.
To make it look super beautiful, reserve some of the pomegranate seeds and top again after tossing the salad!
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If you make this Winter Salad with Pomegranate and love it, I would really appreciate a review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Winter Salad with Pomegranate
Equipment
- 1 pan
- 1 baking sheet
- 1 bowl
- 1 cutting board
- 1 knife
- 1 blender
Ingredients
- 1 lb chicken breast
- 1/2 tsp salt
- 1 tsp garlic powder
- 2 sweet potatoes
- 1 cup pecans
- 1 container lettuce
- 1 radicchio
- 1 apple
- 1 cup pomegranate seeds
- 1 avocado
Honey Lemon Dressing
- 1/4 cup olive oil
- 1 1/2 tbsp lemon juice
- 2 tbsp honey
- 1 clove garlic
Instructions
- Add chicken to an oiled pan and season with garlic and salt. Cook over medium heat, about 8 minutes per side until browned and chicken reaches an internal temperature of 165°F.
- Chop sweet potato and add to a pan with oil, garlic and salt. Bake at 400°F for 25 minutes.
- While sweet potato is baking, chop your fruits and vegetables.
- Combine ingredients to make dressing.
- Add pecans to baking dish with sweet potatoes and bake for an additional 10 minutes.
- Assemble salad by throwing all of the ingredients into a large bowl and drizzling with dressing when ready to serve!
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