Winter Harvest Salad

Winter Harvest Salad // The Pancake PrincessNothing about winter really screams “salad!” to me. At least, nothing about this toe- and finger- killing frigid winter, which, naturally, is why this post is devoted to salad.


One of the greatest things about being back in school is the time off. We got nearly 3.5 weeks off for winter break!! I flew back to northern California for a gloriously peaceful break at home where I did nothing except eat, sleep, rehab my ailing right knee, play too many games of Settlers with my cousins and develop an unfortunate affection for this show. All in all, an amazingly healing hibernation that allowed me to unwind, reflect, and plot out the coming year, which feels like a big one. Do you feel that?

All the eating of family-cooked meals and eating out dominated most of break, so I spent surprisingly little time cooking over break (not complaining). Except for Christmas dinner, when we had twenty-ish family members over and I made these rolls, this pie, this cake, these brussels sprouts and this salad (which explains the giant serving size). Then I made this salad again for a blogger potluck hosted by the lovely Alanna, where I promptly undid any good this salad might do you by eating all of her luscious banana cream tart (or maybe that was a dream…). It was such a fun event, where I got to meet the lovely and insanely talented bloggers Pang, Sarah, Ana and Lukas!

The point is, it’s been awhile since I’ve been really excited about a salad, but this one is current dream food: crunchy almonds, juicy pomegranate seeds, the sharp feta, creamy squash and citrusy dressing. This salad does make enough to feed a swamp monster (or, like, 20+ people as a side dish as demonstrated by Christmas), but all the toppings refrigerate well, so this doesn’t have to be reserved for a huge gathering–it makes for a great prep-ahead, eat-all-week type of meal.

Winter Harvest Salad

Yield: 2 gigantic salads (each salad can easily serve at least 10-12 people as a side, perhaps 4-6 as a main dish)

A bountiful, flavorful winter-inspired salad for a crowd.


  • For the salad:
  • 1 medium butternut squash + 1 tablespoon olive oil
  • 1 pomegranate
  • 2-3 cups chopped broccoli
  • organic mixed greens (I used about 2 lbs for 2 giant salads)
  • toasted slivered or chopped almonds, to taste
  • feta cheese, to taste

  • For the dressing:
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • 2 tablespoons honey
  • handful parsley
  • salt and pepper


For the salad:

Peel and cube the butternut squash into 3/4" cubes, reserving the seeds for roasting if you like. Toss with 1 tablespoon olive oil, salt and pepper and bake at 375 degrees for 40 minutes, or until tender and caramelized.

Meanwhile, harvest the pomegranate arils (I highly recommend this method) and steam the broccoli: heat a pan over medium high heat with a little olive oil. Once hot, saute the broccoli for a minute, then add a few tablespoons of water, cover, and steam until tender (around 10 minutes). Set aside and let cool.

Toast and chop almonds and crumble feta cheese, if needed.

For the dressing:

Blend the first three ingredients together in a small food processor or blender. Add the parsley, salt and pepper and pulse until incorporated.

To assemble:

Toss cooled vegetables, pomegranate seeds, almonds and feta with mixed greens. The toppings refrigerate well for a few days, so reserve half of everything if not serving a big crowd. Top with dressing to taste. Serve immediately!


Dressing adapted from Pinch of Yum; salad inspired by Local Foods.

Chilaquiles // The Pancake PrincessAs the clock ticks down to 2015, it’s hard to believe that 2014 is over. It’s all flown by: leaving my first real job to start business school; traveling to London, Paris, Portland and Wisconsin; cooking and shooting tons of food. Most importantly and relevant-ly to the blogging world, I feel incredibly lucky to have been able to meet a handful of truly fun and talented bloggers this year–Izy in London, Michelle in Portland, Kylie in Houston, Alana in LA, and Alanna in San Francisco!

Chilaquiles // The Pancake Princess

Chilaquiles // The Pancake PrincessChilaquiles // The Pancake PrincessChilaquiles // The Pancake Princess
Chilaquiles // The Pancake PrincessChilaquiles // The Pancake PrincessChilaquiles // The Pancake PrincessChilaquiles // The Pancake PrincessChilaquiles // The Pancake PrincessIt feels fitting to end this year with a post with photos from a collaborative shoot with one of my favorite bloggers. Alanna, an insanely talented recovering pastry chef, graciously invited me over to her gorgeous San Francisco apartment to cook and shot these chilaquiles. I first fell in love with Alanna’s blog after making these insanely delicious flaky goat cheese biscuits–and full further in love with each successive post. Basically, getting to hang with her, nose around her beautiful prop cabinet, and watch her prep her shots was like a dream come true.

These chilaquiles turned out to be an accidentally perfect dish, given the ubiquity and popularity of this crunchy, cheesy, savory breakfast dish in Texas. Houston met San Francisco in this serendipitous brunch dish, complete with an array of creamy avocado, lime, salsa, queso fresco and cilantro.

IMG_9499_LR IMG_9505_LR IMG_9528_LR Chilaquiles // The Pancake PrincessIMG_9538_LR

Chilaquiles // The Pancake PrincessWishing you all a happy, healthy, delicious new year! I so appreciate you coming to read, comment and hang out in this little space of mine <3

To get this recipe, head over to The Bojon Gourmet!

Chilaquiles // The Pancake Princess

Chickpea Gingersnaps

gingersnap1Awhile back, I had the opportunity to develop some recipes for the USA Dry Pea and Lentil Council. I was so excited to partner with them since I’m already fully in love with all things chickpea flour. This was my favorite recipe that I developed and I’ve had quite the time sitting on it–but now that holiday cooking baking seems in full swing, this seems like the perfect time to share it!

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Almond-Pear Muffin Tops

Almond-Pear Muffin Tops // The Pancake PrincessOnce again, we’re in the 10 or so day stretch before a glut of final exams, which means that things are simultaneously revving up, but also getting strangely quiet at school. We’re finally reaching the last units of new material in Finance, Accounting and Econ, but we’re also having to relearn EVERYTHING since the beginning of time–at least I am.

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Sweet Potato Pie

Sweet Potato Pie // The Pancake Princess

So after a somewhat crappy series of days last week, I got to end the week with something awesome: meeting up with Kylie from Imma Eat That!! It was pretty much on par with meeting Izy or Michelle–Kylie’s like my healthy-eating blog celebrity idol and she also lives in Houston! We met for tacos and she was so bubbly and funny and helpful and it was just a great lunch. Except for the part where I accidentally ordered a breakfast taco that had BACON alll up in it, but even when I sat there picking it out, she pretended she didn’t mind.

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