Description
This Fall Harvest Salad with Butternut Squash and Apple is a deliciously nourishing autumn salad featuring roasted butternut squash, crisp apples, baby kale, pomegranate seeds, feta cheese, and toasted pepitas. Tossed in a tangy apple cider vinaigrette, this wholesome salad is perfect for fall or winter meals as a vibrant side or light main 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 Mix
- 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
- Prepare and roast the butternut squash: Preheat the oven to 400°F (205°C). In a large mixing bowl, toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated. Spread the squash in a single layer on a quarter sheet baking pan. Roast in the oven for 30 minutes or until the squash is tender and slightly caramelized.
- Assemble the salad: In a large serving bowl, combine the baby kale, roasted butternut squash, chopped apple, pomegranate seeds, crumbled feta cheese, and toasted pepitas. Gently toss these ingredients together to mix evenly.
- Make the dressing and toss the salad: In a small mixing bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until fully emulsified. Pour the dressing over the salad gradually, tossing to coat all ingredients to your desired taste and serve immediately.
Notes
- This Fall Harvest Salad is a perfect blend of sweet and savory flavors, making it an ideal healthy meal during chilly fall and winter months.
- To toast pepitas, dry roast them in a skillet over medium heat for 3-5 minutes until golden, stirring frequently to prevent burning.
- You can substitute baby kale with baby spinach or mixed greens if preferred.
- The salad is best served fresh but can be stored in the refrigerator for up to 1 day; keep the dressing separate until ready to serve.
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: 25.9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7.3 g
- Protein: 9.8 g
- Cholesterol: 8.3 mg
