Description
This Fall Harvest Salad features roasted butternut squash, crisp apple, and bright pomegranate seeds tossed with baby kale, feta cheese, and toasted pepitas, all drizzled with a tangy apple cider vinaigrette. It’s a nourishing, wholesome salad perfect for autumn and winter meals, combining sweet, savory, and crunchy elements for a balanced and satisfying dish.
Ingredients
Scale
Roasted Butternut Squash
- 1/2 large butternut squash, cut into 1/2-inch cubes (4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Base and Toppings
- 1 (5 oz.) package baby kale
- 1 medium apple, cut into 1/2 inch pieces
- 1/2 cup pomegranate seeds (seeds from 1/2 medium pomegranate)
- 1/4 cup feta cheese, crumbled
- 1/2 cup pepitas (no shell pumpkin seeds), toasted
Dressing
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat and Roast Butternut Squash: Preheat your oven to 400°F (200°C). In a large mixing bowl, toss together the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated. Spread the seasoned squash in a single layer on a quarter sheet baking pan. Roast in the preheated oven for 30 minutes, or until the squash is tender and slightly caramelized.
- Combine Salad Ingredients: In a large serving bowl, add the baby kale, roasted butternut squash, diced apple, pomegranate seeds, crumbled feta cheese, and toasted pepitas. Gently toss to combine all the fresh and roasted ingredients evenly.
- Prepare Dressing and Toss Salad: In a small mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until the dressing emulsifies. Pour the desired amount of dressing over the salad and toss gently to coat all ingredients. Serve immediately to enjoy the crisp textures and vibrant flavors.
Notes
- This fall harvest salad is ideal for autumn and winter, combining seasonal produce for a healthy, nourishing meal.
- You can substitute baby kale with baby spinach or mixed greens if preferred.
- Adjust the amount of dressing according to taste to keep the salad crisp and fresh.
- To toast the pepitas, simply dry toast them in a skillet over medium heat for 3–5 minutes until fragrant and lightly browned.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 12.3 g
- Sodium: 738.4 mg
- Fat: 31.8 g
- Saturated Fat: 5.9 g
- Unsaturated Fat: 24.9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7.3 g
- Protein: 9.8 g
- Cholesterol: 8.3 mg
