Biltong, Pomegranate & Roast Squash Salad Recipe by Ayoba-Yo

Pomegranate, Biltong and Roasted Squash Salad

This salad turns a bowl of greens into something you'll actually want to eat again. Roasted butternut squash adds sweetness, pomegranate arils bring little bursts of tart juice, and torn pieces of Ayoba Biltong carry a smoky, savory bite that plays the same role bacon would, minus the sugar, nitrates, and cleanup.

Amanda from The Kitcheneer built this one as a Whole30-friendly option that doesn't taste like diet food, and the cranberry orange vinaigrette pulls the sweet and savory sides of the bowl together without a single ingredient you can't pronounce. It's hearty enough to eat as a full meal on its own, or serve it as a side next to roasted chicken or fish for something that looks like a lot more effort than it actually is.

This delicious Whole30 friendly salad was submitted to us by the talented Amanda from xc(follow her on Instagram for great photos & recipes and check out her blog!)

From Amanda's Blog:
"I love tearing off little bites [of biltong] and adding them to any salad or basically any where you would add bacon anyways. It definitely surprised me with how much it tastes like bacon and home made jerky at the same time. SO SO GOOD.

And if you aren’t familiar with biltong it is a high protein snack with high quality beef that is air-dried for 14 days and isn’t cooked like regular jerky. The result is a tender slice of beef without any sugar or artificial ingredients"

 

Ingredients:

  • 1 2 oz package of Ayoba Biltong (torn into small pieces)

  • 2 cups of each Arugula and Baby Kale

  • 1 cubed Butternut Squash

  • 3/4 cup Pomegranate Arils

  • 3 tbs Pepita Seeds

  • 1/4 cup Pecans

Cranberry Orange Vinaigrette:

  • 1/4 cup Pure Cranberry Juice

  • 1/3 cup Olive Oil

  • 1/4 cup Orange Juice

  • Salt & Pepper (to taste)

  • 1/4 cup Balsamic Vinegar

Instructions:

  1. Preheat oven to 415° and line a baking sheet with parchment paper. Add squash and toss with 1 tbs olive oil plus salt and pepper. Roast for 30 minutes or until browned.

  2. In a mason jar (or tightly sealed container), combine all salad dressing ingredients and shake vigorously.

  3. In a large serving bowl, toss greens, top with squash, pomegranate arils, pecans, biltong and pepita seeds. Drizzle with dressing and enjoy!

FAQs

What is biltong, and how is it different from regular beef jerky?

Biltong is air-dried for about two weeks instead of cooked or smoked the way traditional jerky is, which gives it a more tender bite. Ayoba's biltong also skips added sugar and artificial ingredients, so what you're tasting is really just well-seasoned beef.

Is this salad Whole30 and paleo friendly?

Yes. Every ingredient in the salad and the dressing fits within Whole30 and paleo guidelines, just double check the label on whichever biltong and pure juices you're using to be sure nothing's changed.

Can I prep any of this ahead of time?

The squash can be roasted up to two days ahead and kept in the fridge, and the vinaigrette keeps well in a sealed jar for about a week. Hold off on tossing the greens with dressing and toppings until right before serving so the arugula and kale don't wilt.

What can I use instead of pecans if I have a nut allergy?

Toasted sunflower seeds or a bit of extra pepitas give you the same crunch without the allergen.

Can I swap the butternut squash for something else?

Acorn squash, delicata squash, or even sweet potato all roast up well here. Just cut whatever you use into similar-sized cubes so everything cooks evenly.

Is there a vegetarian version of this salad?

Leave out the biltong and the salad still holds up well, though you'll lose the protein and smoky flavor it adds. Chickpeas or a fried egg are both solid ways to bring some of that back.

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