Christmas Roasted Apple and Squash Salad with Pomegranate Vinaigrette

This roasted apple and squash salad with pomegranate vinaigrette are great for christmas and new year.


For the dressing:

  • 2 tsp walnut, almond, or olive oil
  • 1 tsp raw honey (or a pinch of stevia to make it vegan)
  • 2 tbsp balsamic vinegar (dark or white both work)
  • 2 tbsp pomegranate juice (you can make your own from a fresh pomegranate using this method, or use a bottled pomegranate juice
  • 1/8 tsp ground cinnamon

For the rest:

  • 1 firm and slightly tart apple (crispin or honeycrisp are ideal!)
  • 1 delicata squash, seeded and cut into rings
  • 1 tsp each dried thyme and oregano
  • 1 tsp olive oil (or spray in a mister)
  • 6 cups rainbow chard, chopped
  • ¼ cup pumpkin seeds/pepitas, raw or roasted
  • ½ cup pomegranate arils


  1. Preheat oven to 400F.
  2. Core the apple and chop it into bite-sized chunks. Slice the squash cross-wise into rings about 1cm thick, scraping out any seeds with a knife or spoon.
  3. Line a baking sheet with parchment paper or foil and scatter the apples and squash on top. Spray lightly with olive oil and sprinkle with thyme and oregano.
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