For Thanksgiving this year I was hosting over ten people. I wanted a healthy salad option that would also be a crowd pleaser. I created this gorgeous winter salad that is not only low-fat but also packed with flavor from the pomegranate, roasted butternut squash, and cranberry dressing. My husband has been choosing to be low-fat in his diet recently, and he absolutely loved it (along with the crowd)!
This cranberry dressing is SO GOOD! I can’t recommend it enough. It is sweet, tart, and a little savory- not to mention easy to make! It goes over the creamy butternut squash and avocado in a very delectable way, and pairs well with the tart pomegranate and cranberries. The lemon juice and garlic help add vitamin c, electrolytes, and anti-pathogen qualities. During Thanksgiving the stores ran out of butternut squash, so I made it with delicata and it turned out great.
Having a salad during dinner is a great way to get in extra healing ingredients and leafy greens- no matter what else is on the table!
Greens help our lymphatic systems alkalinize. They hold living water and mineral salts that help form complete electrolytes in our bodies. They have an ability to help the liver gently purge toxins and help heal digestive disorders over time. Greens are so important to get in regularly and in enough quantities- they are a true and vital healing food!
Let’s look at a few other ingredients in this pomegranate salad with cranberry vinaigrette.
Cranberries
Cranberries are powerful fighters of the bacteria Streptococcus, which is behind so many ailments like acne, UTIs, and yeast infections. They are further powerful for women to consume as they contain phytoestrogens, which protect the body from invading estrogen hormones sourced from plastics, pesticides, and synthetic chemicals. They are also very powerful liver cleansers! Cranberries also break down ear wax and other hard bi-products in the body.
From an emotional standpoint, cranberries can help with feelings of rejection, alienation, and humiliation. If you need help with your life’s path, they will bring an organized energy to your life that will help you move forward.
Pomegranates
Pomegranates are similar to cranberries in that they also contain phytoestrogens that protect the body against foreign unproductive estrogens, and can break down the build up of unproductive materials in the body (ear wax, lactic acid, and unhealthy hardenings from bile and the like).
Winter Squash
Winter squash is an important ally in the fight against brain shrinkage. Because of The Quickening (a Medical Medium term), this effect is starting early in life (read: 30s), whereas a couple of decades ago you would find it starting in your 50s. Having enough glycogen stored in your organs protects them against stress, and the glycogen from winter squash doesn’t burn away easily under pressure- this is what we want! Eating enough winter squash helps your brain and liver create reserves of this vital sugar.
I hope you enjoy this yummy winter salad and cranberry dressing! It could be a meal on its own, or it could be a very nice addition to a table spread. But overall, it is a great example of a crowd-pleasing, healthy, greens-packed salad.
If you end up making it make sure to tag me in your socials- I would love to see you enjoying it. You can tag me on Facebook or Instagram.
To your health and happiness,
Muneeza
P.S. Download My Ultimate Clean Food Guide!
Transitioning from a Standard American Diet? Ready to elevate your healing lifestyle? Find more healthy options like the bagels and cheese featured in this blog- there are over 60 pages of healthy food swaps in this FREE download.
Find gluten-free, dairy-free, egg-free, and industrialized oil free alternatives so you and your families can eat a healthier diet without feeling deprived.
Winter Salad with Butternut Squash and Cranberry Dressing
Equipment
- Baking sheet
- Blender
- 1 Large serving bowl
- Small dressing bowl
Ingredients
Salad Base
- 1 head of Romaine lettuce, chopped
- 1 head of butterleaf lettuce
- 2 mandarins, peeled and separated
- ½ avocado thinly sliced
- ⅓ cup pomegranate arils
- 2 ½ cups butternut squash
- ½ cup maple syrup
- ½ tsp cinnamon
- ½ tsp garam masala
- ½ cup crushed walnuts
Salad Dressing
- 1 cup cranberries
- ¼ cup orange juice
- ⅓ cup coconut sugar
- ⅓ cup lemon juice
- 1 clove garlic
- 1 inch knob of ginger
- 1 shallot peeled and finely chopped
Instructions
- Pre-heat oven to 450 F and line a baking sheet with parchment.
- Place the cubed butternut squash in a mixing bowl with the cinnamon, garam masala and the maple syrup. Mix so that the seasonings are evenly coated.
- Place evenly spaced on the lined baking sheet and bake for 30 minutes or until golden brown.
- While the butternut squash is baking, chop the salad ingredients and peel the mandarins. Place in your salad serving bowl.
- You can also start prepping the dressing while you are waiting for the butternut squash to bake.
- Add all the dressing ingredients to the blender except for the shallots and blend until smooth. Blend for 1 - 2 minutes.
- Pour the dressing into a bowl and add in the shallots and mix well.
- By now, the butternut squash should be done or nearly done.
- Take the baking tray out and flip the cubes so the side on the bottom is on the top and bake for another 10 minutes to become golden brown as well.
- Once baked, remove and allow it to cool. The butternut squash can be warm to add to the salad but not too hot.
- Assemble the salad and add the warm butternut squash to the salad bowl.
- Add the pomegranate arils and finally the avocado slices on top.
- Garnish with the crushed walnuts and serve salad with the dressing on the side.
