In the South, the layered salad has been a popular potluck and special occasion staple usually featuring iceberg lettuce, peas, tomatoes, eggs, cheese, and bacon. I put a festive holiday spin on this classic by using seasonal ingredients and red and green hues.
The key to a beautiful layered salad is using the best and freshest ingredients. I featured sweet, tender Rainier pears in my salad. One bite into a delicate, sweet, and tender Rainier’s Anjour pear and you will want to take another and another. Anjou pears are good on their own but especially delicious when paired with cheeses and nuts.
Mixed greens, roasted butternut squash cubes, thin pear slices, pomegranate arils, toasted pecans and creamy goat cheese are layered in a trifle bowl to create this festive holiday layered salad. You can also substitute ingredients of your liking and add pasta or grains and meat for a heartier version.
The best part of a layered salad is how easy it is to assemble. It is so simple! Whether you are the host or guest bringing a dish to a party, my layered salad will be your go-to.
Festive Holiday Layered Salad
1 (12-ounce) bag cubed butternut squash
1 teaspoon extra virgin olive oil
3/8 teaspoon fine sea salt
3 tablespoons chopped pecans
1 Rainier Anjou pear, thinly sliced (about 1/8-inch thick)
½ cup pomegranate arils
2 tablespoons goat cheese crumbles
2 tablespoons plus 2 teaspoons white balsamic or champagne vinegar
2 teaspoons honey
1/3 cup extra virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon cracked black pepper
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Add the butternut squash, olive oil and ¼ teaspoon salt. Toss the butternut squash to coat.
Bake for 34 minutes or until fork tender. Transfer the butternut squash on the parchment paper to a wire rack to cool.
Place another piece of parchment paper on the baking sheet. Add the chopped pecans. Sprinkle the remaining 1/8 teaspoon salt on top. Bake for 3 minutes or until toasted. Allow to cool.
To assemble the salad, layer in order the mixed greens, roasted butternut squash, pear slices, pomegranate arils, toasted pecans and goat cheese in a trifle bowl.
For the vinaigrette, in a mason jar combine the vinegar, honey, olive oil, salt and pepper. Shake vigorously until emulsified.
Drizzle the vinaigrette over the salad and serve immediately.
Serves 4 to 6.
I hope you enjoyed this #MerryEats recipe featuring Rainier pears. Look for more festive recipes from me and fellow bloggers Big Bears Wife, Wishes n Dishes, Mother Thyme, Savory Experiments, My Suburban Kitchen, Mrs. Happy Homemaker and Pink Cake Plate.
Enter below to win this amazing giveaway worth $500 which includes a copy of my cookbook, Modern Hospitality.