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Fall Harvest Salad with Roasted Butternut Squash, Apple, and Pomegranate Recipe

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4.1 from 20 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/fall-harvest-salad-with-roasted-butternut-squash-apple-and-pomegranate-recipe/