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.

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27 thoughts on “Winter Harvest Salad

  1. Pang @circahappy

    This salad was SO SO SO good, Erika. I am glad you put the recipe on your blog + I LOVE your photos :)
    By the way, Thank you SO MUCH for the mention, my lovely friend xoxo

    P.S. I don’t know why I miss your post until now. I already subscribed!! I already subscribed!! I already subscribed!! :(

  2. Amanda Paa

    oooo….. so much squash love right here! i’m glad you’ve had some time off from school to relax and rest your knee. I’m going out to CA in May to see Sarah and Alanna, I can’t wait. Here’s to a bright end of January :) xo

    1. erika Post author

      WHATTTTTT that’s awesome!!!!!!! Have a brilliant time in California–you couldn’t ask for two more awesome people to hang with :) Hope all’s well with you, lovely! <3

  3. Traci | Vanilla And Bean

    What a beautiful, nourishing salad Erika! The flavors, colors and splash of honey in the dressing make it a recipe I’d love to dig into! I hope you’ve eased back into school okay from your time off. Thank you for sharing!

  4. Kaylie @ Skinny Muffin

    This sounds so delicious! Ps. Back into blogging YAY! Sorry about your ailing knee. I will try to catch up on all the blog posts that I have missed, and hopefully I will see what happened with your knee. Glad you enjoyed your break! That is the ONE good thing about school – long winter and summer breaks!! YAY!

  5. Kathryn

    I love the sound of this salad – the perfect combination of flavours and textures and more than enough to keep you interested!

    PS cutthroat kitchen = so addicting.

  6. Sarah @ SnixyKitchen

    I absolutely LOVED this salad. I’m a huge sucker for salads that have lots of different crunchy and soft textures, plus a balance of sweet, savory, and tart – this one has all of those things! I wish you had 3.5 weeks off more often. Next time you’re back here – we must have another gathering to cook! Also – these photos – I love how you arranged the colorful salad on the side of the plate – so pretty!

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  8. laurasmess

    Hm, hopefully swamp monsters don’t like salad because I don’t think I’d wanna share!!! This looks glorious, so full of my favourite salad-y things (in particular the pomegranate arils, seeds and feta cheese). Fortunately for me, it’s flaming hot over here in Perth so I am feeling quite partial to giant salads, cold crisp cucumbers and refreshing green leaves. I definitely feel your pain re salad eating in the arctic tundra though, I think I’d be weeping in the corner with a giant cup of steaming almond milk right now (perhaps with some cacao and a giant homemade marshmallow… actually, that doesn’t sound so bad!). Stay warm, lovely!! Glad that you had an awesome festive season! But, for the record, I am ridiculously envious of those bloggers who got to catch up with you. Sigh. Why wasn’t it ME?! 😉

  9. Sophie

    Man! I never remember to add broccoli to my salads! Love it. I am a fan of always adding parsley to my vinaigrettes though :) This sounds right up my alley! So glad you enjoyed a wonderful, rejuvenating holiday and time off!

    1. erika Post author

      Thanks so much Katie, and for the twitter shout out!! <33 Butternut squash is possibly my favorite winter vegetable--I just wish it wasn't such a handle to chop and peel! Happy salad eating :)

    1. erika Post author

      Um can you share your rockstar tastebuds with me? I WISH I craved salads!! Thanks so much for the kind words, as always, and YES a Texas food blogger potluck would be so fun!! A few bloggers just started a Houston food blogging group and I’ll suggest the idea of a potluck to them. If it comes to fruition, I’ll definition invite you!!

  10. Christina @ The Beautiful Balance

    Lemon juice, olive oil, and honey is my go-to dressing. Love all these winter flavors mixed together. I have to constantly remind myself to consume as many greens as possible because all I really want is a big warm bowl of soup every single meal of the day! Pinning now :)

    1. erika Post author

      So good right?! It’s such a nice change up from balsamic vinegar as the acid. And I so agree about the constant soup cravings–that’s exactly why it’s so hard for me to eat salads right now. Thanks Christina! <3


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