Get ready to wow your guests this season - this winter salad is anything but boring! This hearty dish features our Pomegranate Dark Balsamic dressingRoasted Squash, and Candied Cinnamon Pecans. Not only is it delicious but a beautiful dish that is sure to impress.

Candied Cinnamon Pecans

  • 3 tbsp brown sugar
  • 3/4 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/4 tsp vanilla extract
  • 2 ¼ tsp water
  • 1 cup pecan halves
  1. Line a baking sheet with parchment paper.
  2. Add brown sugar, cinnamon, salt, vanilla, and water to a medium skillet. Place the skillet over medium heat and cook, stirring often until the brown sugar melts into a bubbling sauce, about 1 minute.
  3. Stir in the pecans so that the brown sugar sauce coats them. Cook, stirring the entire time, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and become shiny. Watch closely as the nuts cook so that they do not burn.
  4. Transfer the candied pecans to the prepared baking sheet and spread into one layer. Allow the pecans to cool down, and then break them up before serving.

Roasted Acorn Squash

  • 1 Acorn Squash
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • Olive Oil


  1. Preheat oven to 450F
  2. Wash and cut the acorn squash in half leaving the skin on. Remove and discard seeds.
  3. Slice squash vertically and place on the baking sheet. Drizzle olive oil and sprinkle on the spices. Toss together and lay each piece on the baking tray individually.
  4. Bake for 20 minutes flipping halfway through.
  5. Remove from oven and allow to slightly cool Pomegranate Dressing:

Della Terra Dark Pomegranate Balsamic

Pomegranate Dressing

Combine in a small jar and shake to mix.

Salad Assembly

  • 4 cups of chopped kale
  • 2 cups of chopped radicchio
  • Roasted Acorn Squash
  • ½ of whole candied pecans
  • ½ of candied pecans chopped
  • ¼ cup pomegranate seeds
  • ¼ cup crumbled feta

Combine ingredients together and toss with pomegranate dressing.

Recipe courtesy of The Slotted Spoons