This salad would work for Thanksgiving or Christmas. It is a beautiful salad with a tangy, lemony sage dressing. The squash are steamed al dente and chilled.
Butternut Squash and Jewel Salad
This is a pretty salad and very tasty as well. Nice and light for the holidays.
Print Recipe
Ingredients
- 1 Butternut Squash
- 1/2 Cup Pomegranate seeds
- 1/4 Red onion
- 2 Cups Red leaf lettuce
- 2 Cups Romaine lettuce
- 2 Cups Butternut lettuce
- 1/2 Cup Pecans
Creamy Sage and Lemon dressing
- 1 Cup Unsweetened Plant Yogurt I use So Delicious Coconut
- 4 TBSP Lemon Juice
- 1 TSP Sage
- 1/4 TSP Himalayan Salt
- 1/4 TSP White ground pepper
- 1 TBSP Honey or date syrup Optional
Instructions
- Wash the squash and cut the squash to separate the neck from the bulb. Reserve the neck and remove seeds from the bulb.
- Slice the bulb into even slices and arrange in a steamer over a pot of water. Steam the squash until the squash is just starting to get tender. Remove from heat and plunge the squash into cold water to stop the cooking process.
- Wash and chop the lettuces into thin ribbons then cut crossways to shorten the ribbons. Use a salad spinner (or clean tea towel) to remove excess water. Toss together and arrange on evenly on four plates.
- Cut pomegranate into quarters. Remove the inner skin and hit the outside with a spoon to dislodge the seeds. Place in cold water then drain. Set aside.
- Peel and slice onion into quarters. Shave the red onion to get very thin strips.
- Scatter onion on top of lettuces. Arrange squash then top with pomegranate seeds. Top with pecan halves as desired.
- Make salad dressing by putting all of the ingredients in a carafe and shaking until well mixed. Taste and adjust the salt and pepper to your liking. If adding honey, set the honey in a cup and place that cut in a bigger cup with hot water to melt the honey.
- Serve the salad with dressing on the side.
Notes
This is a Snap Pea Sheep recipe.
This salad is incredibly simple. If you care for more ingredients, try Belgium endive, thinly sliced celery, radicchio or green apple slices.
If you prefer, you can drizzle the honey on the squash rather than adding it to the dressing. Put it on the hot squash then let the squash chill in the refrigerator. 
