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

Pomegranate, Biltong and Roasted Squash Salad

January 18, 2018

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"



  • 1 package of 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


  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!


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