If you’re looking to celebrate the flavors of the season in a bright, vibrant way, the Fall Harvest Salad with Roasted Butternut Squash, Apple, and Pomegranate Recipe is hands down one of my all-time favorites. This salad beautifully brings together the natural sweetness of roasted butternut squash, crispness of fresh apple, and jewel-like pomegranate seeds for bursts of tart juiciness—layered atop tender baby kale and finished with a tangy apple cider vinaigrette. It’s a sensory celebration of fall’s best produce and an ideal dish to nourish your body and impress guests with minimal fuss.
Ingredients You’ll Need
What I love about this Fall Harvest Salad with Roasted Butternut Squash, Apple, and Pomegranate Recipe is how simple the ingredient list is, yet each component adds incredible taste, texture, and color. These essentials all work harmoniously together, from the creamy feta to the crunchy pepitas, creating a perfect balance.
- Butternut squash (½ large, cut into ½-inch cubes, about 4 cups): Roasting it caramelizes the edges and brings out its natural sweetness.
- Olive oil (2 tablespoons): Helps roast the squash to a perfect golden tender texture and enriches the salad’s flavor.
- Italian seasoning (1 teaspoon): Adds a fragrant herbal note that complements the squash beautifully.
- Garlic powder (1 teaspoon): Offers a subtle savory depth without overpowering the sweetness.
- Salt (½ teaspoon): Enhances all the flavors naturally.
- Black pepper (¼ teaspoon): Gives a gentle spicy warmth.
- Baby kale (1 5-ounce package): A tender leafy green base that soaks up the dressing perfectly.
- Apple (1 medium, cut into ½-inch pieces): Adds crisp freshness and a sweet-tart bite.
- Pomegranate seeds (½ cup): Bursting with juicy tartness and vibrant color that wakes up every bite.
- Feta cheese (¼ cup, crumbled): Creamy and salty, it cuts through the sweetness beautifully.
- Pepitas (½ cup, toasted, shelled pumpkin seeds): Bring a nutty crunch that’s utterly addictive.
- Apple cider vinegar (2 tablespoons): Forms the tangy base of the dressing, brightening the salad.
- Olive oil for dressing (¼ cup): Balances the acidity with a silky smoothness.
- Dijon mustard (½ tablespoon): Gives the vinaigrette a subtle zing and creamy texture.
- Salt for dressing (½ teaspoon): Amplifies flavor layers.
- Ground black pepper for dressing (¼ teaspoon): Adds a mild spice kick.
How to Make Fall Harvest Salad with Roasted Butternut Squash, Apple, and Pomegranate Recipe
Step 1: Roast the Butternut Squash
Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper until every piece is evenly coated. Spread it out on a baking sheet in a single layer, and roast for about 30 minutes until the squash is tender and the edges are beautifully caramelized. Roasting deepens the squash’s sweet flavor and adds a lovely roasted aroma that sets the stage for the whole salad.
Step 2: Prepare the Salad Base
While your squash roasts, rinse and dry the baby kale and chop the apple into bite-sized chunks. In a large serving bowl, combine the leafy greens with juicy apple pieces and the freshly harvested pomegranate seeds. This mixture creates a wonderful textural contrast—tender leaves, crisp apple, and popping seeds—that feels fresh yet hearty.
Step 3: Assemble and Dress the Salad
Once your butternut squash is roasted and cooled slightly, add it to the salad bowl along with crumbled feta cheese and toasted pepitas. Then, whisk the apple cider vinegar, olive oil, Dijon mustard, salt, and pepper together in a small bowl until the vinaigrette emulsifies. Pour the dressing over the salad and toss gently but thoroughly to coat everything with that tangy, flavorful glaze. The dressing pulls all the ingredients together, balancing sweetness, tartness, and a subtle creaminess.
How to Serve Fall Harvest Salad with Roasted Butternut Squash, Apple, and Pomegranate Recipe
Garnishes
Top your salad with an extra sprinkle of pepitas or a dusting of fresh cracked black pepper for a rustic, inviting look. A few pomegranate seeds scattered on top add a jewel-like sparkle that makes this salad feel truly special.
Side Dishes
This salad pairs wonderfully with warm roasted chicken, herb-roasted pork, or even a cozy bowl of autumn soup. It’s hearty enough to stand on its own for a light lunch but complements rich mains beautifully.
Creative Ways to Present
For an eye-catching presentation, serve the salad in a hollowed-out small pumpkin or butternut squash bowl. Alternatively, layer the ingredients in a clear glass trifle dish to showcase the layers of colorful vegetables, fruits, and feta—guaranteed to wow anyone at the table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Fall Harvest Salad with Roasted Butternut Squash, Apple, and Pomegranate Recipe, store them in an airtight container in the refrigerator. To keep the kale from wilting prematurely, you might want to hold off on the dressing and pepitas, adding them just before serving next day.
Freezing
This salad does not freeze well due to the fresh apples and kale, which lose their texture and crispness upon thawing. It’s best enjoyed fresh or refrigerated for up to two days.
Reheating
If you want to enjoy the roasted butternut squash warm, you can heat the squash separately in a microwave or oven before mixing it into fresh salad greens. Avoid reheating the entire salad to keep the leafy greens fresh and crisp.
FAQs
Can I use another type of greens instead of baby kale?
Absolutely! Spinach, mixed greens, or even arugula would work nicely. Each brings a slightly different texture and flavor but will complement the autumn ingredients beautifully.
How do I deseed a pomegranate quickly?
Cut the pomegranate in half and tap the back with a wooden spoon over a bowl to release the seeds. Alternatively, submerge halves in water and gently separate seeds from pith—you’ll find the seeds sink while the pith floats.
Is there a way to make this salad vegan?
Yes! Simply skip the feta cheese or replace it with a plant-based cheese alternative or toasted nuts to maintain that savory note.
Can I prepare the roasted squash in advance?
Roasting the squash a day ahead is a great time-saver. Keep it refrigerated and bring it to room temperature before tossing it into the salad for the best texture.
What’s the best apple variety to use?
Crisp, slightly tart apples like Honeycrisp, Pink Lady, or Fuji work wonderfully as they balance the sweetness of the squash and the dressing.
Final Thoughts
This Fall Harvest Salad with Roasted Butternut Squash, Apple, and Pomegranate Recipe is one of those magical dishes that truly tastes like autumn in every bite. It’s fresh, vibrant, and packed with contrasting textures and flavors that will brighten any meal or stand happily on its own. Trust me, once you try it, this salad will become your go-to seasonal favorite. So grab your squash, apples, and pomegranates, and get ready to delight your taste buds with this nourishing fall treasure!
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Fall Harvest Salad with Roasted Butternut Squash, Apple, and Pomegranate Recipe
This Fall Harvest Salad with Butternut Squash and Apple is a vibrant and nutritious dish perfect for autumn and winter. Featuring tender roasted butternut squash, crisp apple pieces, sweet pomegranate seeds, and crunchy toasted pepitas, all tossed with baby kale and a tangy apple cider vinaigrette. It’s wholesome, colorful, and packed with flavor, making it an ideal vegetarian salad for any occasion.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
Roasted Butternut Squash
- ½ large butternut squash, cut into ½-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad Base
- 1 (5 oz) package baby kale
- 1 medium apple, cut into ½-inch pieces
- ½ cup pomegranate seeds (from ½ medium pomegranate)
- ¼ cup feta cheese, crumbled
- ½ cup pepitas (no shell pumpkin seeds), toasted
Apple Cider Vinaigrette
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- ½ tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat and Roast Butternut Squash: Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated. Spread the mixture 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. Remove and let cool slightly.
- Combine Salad Ingredients: In a large serving bowl, add the baby kale, roasted butternut squash, chopped apple, pomegranate seeds, crumbled feta cheese, and toasted pepitas. Gently toss them together ensuring the ingredients are evenly distributed.
- Prepare Dressing: In a small mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and ground black pepper until well emulsified and combined.
- Toss Salad with Dressing: Pour the desired amount of apple cider vinaigrette over the salad mixture. Toss gently but thoroughly to coat all the ingredients with the dressing. Serve immediately or chill briefly before serving for a refreshing fall salad.
Notes
- To toast pepitas, heat a dry skillet over medium heat and cook the seeds for 3-5 minutes, stirring frequently until lightly browned and fragrant.
- Substitute kale with baby spinach or mixed greens if preferred.
- For added protein, consider adding grilled chicken or chickpeas, though this will change the vegetarian status.
- The salad is best served fresh but can be refrigerated for up to one day. Dress just before serving to avoid sogginess.
- Use a crisp apple variety like Honeycrisp or Fuji for the best texture and sweetness balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
