I’ve talked about my love of salads many a time here on the blog. They certainly don’t need to be boring ‘rabbit food’, quite to the contrary, I think they can be some of the tasty meals going! That is certainly the case with this Winter Superfood Salad. I’ve been making variations of this salad since September to be honest, and this can just as easily be a summer or autumn superfood salad by using seasonal ingredients. 

With Christmas approaching, it can be hard to get your veggies in between all that less healthy foods – what I love about this salad is that it is so delicious I don’t feel like I’m missing out on anything by having it. It’s also festive enough to make me feel like I’m getting in the Christmas spirit! I know I’ll be eating a lot of these salads between now and New Year – in fact this is healthy enough to be included as a ‘back on track’ meal in January!

The ‘super foods’ in this come from the spinach, squash, nuts and seeds, coconut oil and pomegranate, all packed with antioxidants and healthy fats to keep illnesses at bay.

Winter Superfood Salad
Serves 2
A delicious salad made with seasonal ingredients packed with antioxidants and healthy fats!
  1. 1 medium butternut squash
  2. 1 tbsp coconut oil
  3. 1 bag of mixed green salad leaves (I used cos lettuce and spinach)
  4. 100g of goats cheese (I used soft organic goats cheese)
  5. 1 pomegranate
  6. balsamic vinegar
For the sweet and salty nuts
  1. 1/2 cup almonds
  2. 1/4 cup pecans
  3. 1/4 cup walnuts
  4. 1/4 cup pumpkin seeds
  5. 1 tbsp coconut oil
  6. 2 tbsp maple syrup
  7. 1/8 tsp salt
  1. Begin by peeling and chopping the butternut squash into bite size pieces. Place in an oven tray with the coconut oil and roast at 200c until tender.
  2. Make the sweet and salty nuts by mixing them whole with the maple syrup, melted coconut oil and salt. Spread onto a foil lined baking sheet and pop in the oven with the squash for the last 5-10 minutes until they are lightly toasted.
  3. Divide the greens between two plates and top with the squash. Next crumble the goats cheese equally between the plates followed by a handful of the sweet and salty nuts.
  4. Slice the pomegranate in half, and holding a half over each plate, whack the back of it with a wooden spoon so that the seeds fall out.
  5. Finally, add a drizzle of balsamic vinegar and serve.
Wholeheartedly Laura

As I said this can easily be tweaked with a variety of different ingredients. In place of the squash you could try grilled pears, apples, persimmon or roasted beetroot. Instead of the pomegranate seeds try dried cranberries or cherries, raisins, chopped dried dates or apricots. Use whichever nuts or seeds you like too! To make this vegan replace the goats cheese with cashew or another nut cheese, it would also be amazing with a tahini or almond butter dressing instead of the balsamic. Feel free to chuck on some slices of avocado as well!


The sweet and salty nuts can be enjoyed on all kinds of dishes, as well as the salad, once you’ve made up a batch. I have a jar of them in the fridge to just nibble on!


As you can serve this warm or cold, it really is a handy meal idea. To make it transportable just keep the balsamic in a little jar to pour over before serving. It will keep in the fridge in a lunch box for a good 2-3 days as long as your greens are fresh.

Are you a fan of salads at this time of year? How do you get your veggies in over Christmas?

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