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It’s pretty tricky to heat healthy, whole food during the holidays with all of those cakes, cookies and marshmallows laying around, but the truth is, there is a ton of nutrient-dense food available in the wintertime! This Winter Harvest Salad with Avocado Citrus Dressing is both satisfying, yet light and healthy to give you a nice break from all those holiday desserts.

The ingredients for this recipe will make 2 decent sized salads. If you’re cooking for more or less people, simply adjust the ingredients accordingly to provide the exact amount you need.

Want to make this salad even easier to prepare? Simply purchase some pre-made grilled chicken breasts!

Last but not least, you will likely have some leftover Avocado Citrus Dressing. Save it to use on another salad or even as a sauce for chicken or fish.



a01bddc9a844908d4bc8883a75b2f75d?s=30&d=mm&r=gAnya Kaats
Prep Time 5 mins
Cook Time 5 mins
Course avocado, breakfast salad, dairy free, glutent free, grain free, harvest salad, health coach, iin, winter


  • 1 bunch or large package mesclun greens
  • 2-3 mandarins (clementines, oranges or other citrus will also work)
  • mandarins (clementines, oranges or other citrus will also work)
  • ¾ mandarins (clementines, oranges or other citrus will also work)
  • 1 package Love Beets Organic Cooked Beets
  • 2 chicken breasts
  • 3 tablespoons olive oil
  • 1 acorn squash
  • salt and pepper, to taste
  • Avocado Citrus Dressing -2 avocados
  • 1 cup orange juice
  • 2 teaspoons lime juice
  • 1 inch square ginger, peeled
  • ¼ cup olive oil
  • 2 teaspoons apple cider vinegar
  • ½ cup water
  • salt and pepper, to taste


  • Combine all dressing ingredients in a high powered blender until smooth.
  • If the dressing is too thick, add a bit more water.
  • Place dressing in fridge while you prepare the salad.
  • Preheat oven to 375.
  • Remove stem and slice acorn squash horizontally to create circular pieces.
  • Discard seeds and slice each circle in half.
  • Place squash on a parchment-lined baking sheet, cover with 1 tablespoon olive oil and bake for about 30 minutes or until soft and slightly browned.
  • While the squash is baking, sauté the chicken.
  • Slice chicken breasts in half longways or beat with a meat tenderizer to make each piece thinner.
  • Heat a skillet on medium-high heat and add two tablespoons of oil.
  • Once hot, add chicken and cook on each side until browned and chicken can be easily lifted off the pan. If it sticks, it's not ready!
  • Remove chicken from pan and set aside to cool.
  • Start assembling the salad by adding lettuce, citrus, pecans, pomegranate seeds and beets to a large bowl
  • Slice the chicken horizontally on a diagonal and add to the top of the salad.
  • Add dressing and enjoy!



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Anya Kaats

Hi! I’m Anya, a San Diego-based Holistic Health Coach and Marketing Consultant on a mission to share good food, health & happiness with as many people as possible. I am a graduate of the Institute for Integrative Nutrition (IIN) and have worked in the natural & organic products industry for my entire professional career with companies such as Suja Juice, Brad’s Raw Foods, and Mamma Chia. While my life may be totally consumed with healthy food now, nutrition wasn’t always a passion of mine.

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