Go Back

Winter Green Salad with Pomegranates, Spiced Pepitas and Beets

This delicious hearty salad embraces the full scope of winter. With hardy greens, bright popping notes of pomegranates, winter vegetables tossed in a tahini maple dressing to complete the flavor package.
Omit the pancetta if you want to make this vegetarian.
Other items to add to this salad would be roasted acorn squash or butternut squash.
Prep Time 40 mins
Course Salad
Servings 6


  • 1/2 bunch curly kale
  • 1/2 pound brussel sprouts shredded
  • 6 oz argula
  • 1/4 cup pomegranates seeds
  • 1 lb golden beets with greens
  • 1/4 cup spiced pepitas
  • 4 oz pancetta
  • 1/4 cup shaved parmesan
  • 1 shallot, sliced
  • 2 Tablespoon chopped chives
  • pinch of Maldon salt

Maple Tahini Dressing

  • 1/4 cup tahini
  • 3 Tablespoon white wine vinegar
  • 2 teaspoon maple syrup
  • pinch Aleppo pepper flakes or red pepper flakes
  • 1/4 cup water

Spiced Pepitas

  • 2 cups pepitas
  • 1 teaspooon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili
  • 1 teaspoon freshly cracked pepper
  • 2 teaspoon lime juice
  • 1/2 teaspoon garlic powder


  • Set the oven rack in the center position. Preheat oven to 400°F. Wash and peel beets. Trim off the greens, chop and place in bowl for other greens to be added to. Cut into 1/2 to 3/4-inch thick wedges.In a medium-sized bowl toss together the beets, olive oil, salt, and pepper. Place on a foil-lined sheet pan. Roast until beets are fork-tender, about 25 to 30 minutes.
  • Use a chef’s knife to cut out the ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle salt lightly over the kale and use your hands to “massage” the kale by lightly scrunching handfuls of kale in your hands. Continue massaging until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
  • Transfer the kale to a medium serving bowl.Chop off and discard the stem end of the Brussels sprouts and any discolored outer leaves. Either use your knife to slice the sprouts as thin as possible, or shred the sprouts in your food processor using the slicing disk. Add the sprouts to the bowl and use your fingers break up any clumps. Sprinkle a few pinches of salt over the bowl of greens and toss. Set aside.
  • In a small sauce pan over medium high heat, cook the pancetta until crispy. Set aside on a plate with a paper towel.
  • Peel beets, and slice. Taste a small sample and season accordingly with additional salt or pepper before adding to salad.
  • In a small mixing bowl, whisk together the tahini, vinegar, maple syrup and red pepper flakes.
  • Whisk in the water until the mixture is smooth and creamy. If dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the winter greens and mix well.
  • Add the toasted pepitas, pancetta, roasted beets, chives, shallots, pomegranates seeds and parmesan shavings to the salad and toss. Taste, and add more Parmesan if desired. Serve immediately.

Spiced Pepitas

  • Preheat the oven to 375 degrees. Mix all the spices together in a bowl. In a seperate bowl, toss the pepitas in lime juice, well coat. Then toss in spice mixture. Once coated, spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice. Serve.
Keyword beets, kale, maple, petitas, pomegranates, shallots, tahini