Salt & Light


Cider-Spiced Salad

I am notorious for bringing the one green thing in a sea of beige on the holiday table. And guess what? It’s always a hit. Don’t get me wrong, I am all about the breads and potatoes and stuffing, but I enjoy a fresh seasonable salad just the same. Plus the colors of this salad bring in all the holiday feels. Give this a try for Thanksgiving or Christmas gatherings and it’s guaranteed to make Grandma gain a new level of respect for you.

Cider-Spiced Salad


  • Sheet pan
  • Large serving bowl
  • Citrus squeezer


  • 1 delicata squash can also use acorn or butternut squash
  • ½ package chopped kale or arugula
  • ¼ cup pumpkin seeds
  • 2-3 oz. goat cheese
  • ¼ cup pomegranate seeds
  • ¼ cup golden raisins
  • 3 lemons juiced
  • ¾ cup Apple cider
  • Pumpkin pie spice
  • Cayenne pepper
  • Salt + freshly ground black pepper
  • 3 Tb. Extra virgin olive oil divided


  • To prepare the squash, cut off both ends and cut in half. Then, stand up each half on the flat side and cut lengthwise. Scoop out seeds and slice into ¼ inch half-moon pieces.
  • Spread squash in an even layer on a baking sheet and drizzle with about 1 Tb. olive oil and toss. Dust each slice with pumpkin spice, salt and cayenne pepper (adjust based on how spicy you can handle) and roast in the oven for 400 for about 20 minutes. Check and turn over and roast an additional 10 minutes or until tender and crisp on the edges. Take out and let cool.
  • If using kale, pick out large stems from kale and tear or chop leaves into bite-size pieces. Massage with about 1 T. olive oil for 1-2 minutes, which helps to break down the fibers and tenderize the leaves. Sprinkle with salt and pepper for extra flavor.
  • If using arugula, gently tear the leaves with your hands to make them a bit easier to eat.
  • Make the dressing by combining lemon juice, cider, a pinch of salt, pepper and pumpkin pie spice and 1 T. olive oil. Shake in a mason jar to combine.
  • If using arugula, wait until right before servings to dress to avoid wilting. Kale can be prepared a few hours early since it's a tougher green. Add some dressing to greens and give it a toss. Throw in the remaining salad ingredients and dress a bit more, being careful not to oversaturate. Taste and adjust dressing and seasonings as needed. Serve!
Tried this recipe?Let me know how it was!

All, Body, Greens




Cider-Spiced Salad

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