Description
This Fall Harvest Salad combines the warmth of roasted butternut squash with fresh baby kale, crisp apples, and sweet pomegranate seeds, all topped with tangy feta cheese and toasted pepitas. Drizzled with a zesty apple cider vinaigrette, this vibrant and hearty salad is perfect for a nutritious lunch or a festive side dish during autumn.
Ingredients
Roasted Butternut Squash
- 1/2 large butternut squash, cut into 1/2-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 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: Preheat your oven to 400°F (205°C). In a large mixing bowl, toss the diced butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated. Spread the squash in a single layer on a quarter sheet baking pan and roast for about 30 minutes, or until tender and lightly browned.
- 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 to mix the salad components evenly.
- Prepare Dressing and Serve: In a small mixing bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until emulsified. Pour the dressing over the salad, add as much as desired, and toss to coat all ingredients. Serve immediately or chilled for a refreshing fall salad.
Notes
- To toast pepitas, place them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3-5 minutes.
- You can substitute baby kale with baby spinach or mixed greens if preferred.
- For a nuttier flavor, add chopped toasted walnuts or pecans.
- If fresh pomegranate seeds are unavailable, substitute with dried cranberries or skip for less sweetness.
- This salad is best served the same day, but leftovers can be stored in an airtight container refrigerated for up to 2 days. Dress just before serving to keep kale crisp.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
