Salads

Simple Winter Salad with Apple and Pomegranate

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This Simple Winter Salad with Apple and Pomegranate is comforting and hearty and perfect for lunch or a light dinner.

Simple Winter Salad with Apple and Pomegranate in bowl
Vegetables on tray

It’s the day after Christmas. I woke in the middle of a dream which left my head spinning. Mouth dry, limbs numb, trying to compose myself. I could sleep for another 2 days straight. Exhausted from festivities and feeling somewhat relieved but also sad. There is such buildup to Christmas that I often feel inadequate in keeping up with its demands so in some respect I’m glad it’s over. But with its ending comes the end of my children’s euphoric anticipation.

Growing up we did Christmas differently. There was no month-long buildup from Thanksgiving to the actual day. There was a tree at some point and presents to be had on Christmas morning. Trees are often decorated on the 24th in a ceremonious fashion and the celebration also includes the day after Christmas. Whether it was customary everywhere or just with my family and friends, the day after was also a big deal. It was mostly a day of feasting. A large meal that spanned for hours and took up the majority of the day. It was a nice transition.

So the 26th. I try to compose myself, reluctantly kicking off the covers somewhat tired but feeling a strong need to get back in the kitchen and cooking. Taking even a few days off makes me feel a tad antsy. Whenever I’m faced with the end of something, such as the Christmas season, I feel the need to quickly shift focus. Perhaps it’s to lessen the feeling of sadness I inevitably experience every time the excitement vanishes.

A remedy for this sadness is making food. It’s no surprise that cooking brings me joy. It’s a reliable source of contentment. I’m itching to get back to some sort of routine. I find it grounding. Whether an escape or not, it doesn’t much matter. It makes me pretty damn happy. And so does the salad I had planned for the day. I have previously mentioned the absurd pleasure that cooking with vegetables brings me. I find peeling and cutting restorative – a meditative act rather than an annoyance. So vegetables and fruit! Parsnips, carrots, beets, and apples are roasted until golden brown and sweet. They’re combined with greens, pomegranate seeds, walnuts, and a simple pomegranate dressing that takes minutes to whip up.

I’m ready for some greens, something a little on the lighter side. I thoroughly enjoyed the beautiful food from the days prior, my body aches for simple fresh food.

Simple Winter Salad with Apple and Pomegranate on table in bowl

Simple Winter Salad with Apple and Pomegranate

  • Easy, delicious, and healthy
  • Perfectly balances roasted and fresh ingredients
  • Vegan, Paleo, Whole 30 approved
  • Perfect for leftover roasted vegetables

Ingredients For Simple Winter Salad with Apple and Pomegranate

  • Apple
  • Parsnips
  • Carrots
  • Beets
  • Thyme
  • Extra virgin olive oil
  • Salt
  • Ground pepper
  • Fresh Pomegranate seeds
  • Chopped toasted walnuts
  • Greens or spinach
  • Pomegranate juice
  • Dijon mustard
  • Balsamic Vinegar

*Tip – the easiest way to remove pomegranate seeds is to cut the fruit into 4 pieces. Fill a large bowl with water and submerge each individual piece and remove the seeds underwater. The seeds will sink and the white part will float to the top and can be easily removed with a strainer. Then strain seeds and voila!

Making Winter Salad with Apple and Pomegranate

Step 1. Preheat oven to 375 degrees and line baking sheets with parchment paper.

Step 2. Add carrots, apple, parsnip, and thyme to other baking sheet and combine with 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper and mix well. Add to the lower rack of the oven. Roast both vegetable trays until soft – about 25-30 minutes, giving a toss halfway through.

Step 3. Meanwhile, in a mixing bowl, combine pomegranate juice, 2 tbsp olive oil, balsamic vinegar, dijon mustard and a pinch of salt, whisk well, and set aside.

Step 4. When vegetables are done set aside to cool for a few minutes.

Step 5. To assemble salad: Add one cup of greens to plate, roasted vegetables, walnuts, pomegranate seeds and pour dressing over top.

Tips & Substitutions

Roasted Vegetables

When it comes to the type of roasted vegetables, the choice is yours but I would recommend sticking to roasted root vegetables. Think sweet potatoes, carrots, beets, rutabaga, parsnips, turnips, etc.

Greens

The greens you use are completely up to you. I find earthy salads of this sort to work best with delicate leafy greens and baby spinach. While I love a good crunchy romaine bite, I don’t think it works as well in this salad – at least for me. But feel free to experiment with what you enjoy!

Pomegranate and Pomegranate Juice

If you’re unable to find either pomegranate or pomegranate juice, you can skip both and replace the juice with orange juice or even lemon.

More Salad Recipes You May Like

Simple Winter Salad with Apple and Pomegranate in bowl
Simple Winter Salad with Apple and Pomegranate on black bowl, with grey napkin

Simple Winter Salad with Apple and Pomegranate

Simple Winter Salad with Apple and Pomegranate

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This Simple Winter Salad with Apple and Pomegranate is comforting and hearty and perfect for lunch or a light dinner.

Ingredients

  • 1 apple peeled and thinly sliced
  • 3 parsnips peeled and cut into 2-inch pieces
  • 4 carrots peeled and cut into 2-inch pieces
  • 2 beets peeled and thinly sliced
  • 1 tbsp fresh chopped thyme (or 1 tsp dried)
  • 1/4 cup extra virgin olive oil divided
  • 3/4 tsp salt divided
  • 1/2 tsp pepper divided
  • 2 tbsp fresh pomegranate seeds (see tip below)
  • 2 tbsp chopped toasted walnuts
  • 4 cups greens or spinach (or as much as you want)
  • 2 tsp pomegranate juice (you can squeeze your own juice out of seeds for strict paleo and whole30)
  • 1 tsp dijon mustard
  • 1 tsp balsamic vinegar

Instructions

1. Preheat oven to 375 degrees and line baking sheets with parchment paper.

2. Add cut beets to one baking sheet and toss with 1 tbsp oil, 1/4 tsp salt, and 1/4 tsp pepper (or as much as you’d like). Add to the middle rack of the oven.

3. Add carrots, apple, parsnip, and thyme to other baking sheet and combine with 1 tbsp extra virgin olive oil, 1/2 tsp salt and 1/4 tsp pepper and mix well. Add to the lower rack of the oven. Roast both vegetable trays until soft – about 25-30 minutes, giving a toss halfway through.

4. Meanwhile, in a mixing bowl, combine pomegranate juice, 2 tbsp olive oil, balsamic vinegar, dijon mustard and a pinch of salt, whisk well, and set aside.

5. When vegetables are done set aside to cool for a few minutes.

6. To assemble salad: Add one cup of greens to plate, roasted vegetables, walnuts, pomegranate seeds, and pour dressing over top.

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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8 Comments

  • Reply
    Judy
    December 29, 2017 at 3:37 pm

    What a beautiful salad! Love everything about this … and with a dollop of goat cheese on top I’ll be a happy camper. 🙂

    • Reply
      Daniela Modesto
      December 29, 2017 at 5:46 pm

      Thanks so much, Judy!! Ah if I wasn’t dairy free, that would sound pretty spectacular! Goat cheese is amazing 🙂

  • Reply
    Pedro @ Easy Kitchen Appliances
    December 30, 2017 at 12:07 am

    This looks incredible, must try!

    • Reply
      Daniela Modesto
      December 30, 2017 at 1:25 am

      Thanks Pedro! It’s definitely a favorite of mine!

  • Reply
    linda spiker
    January 2, 2018 at 2:39 pm

    So many of my favorite things in one salad!

  • Reply
    Melissa @ Real Nutritious Living
    January 2, 2018 at 9:30 pm

    This is insanely gorgeous! I love all the color!

  • Reply
    Shelby
    December 9, 2018 at 8:13 pm

    Love the colors in this salad!

    • Reply
      Daniela Modesto
      December 10, 2018 at 12:54 pm

      Thank you so much Shelby! I love it too!

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