Description
This Fall Harvest Salad with Butternut Squash and Apple is a delightful combination of roasted butternut squash, fresh apple, baby kale, and tangy feta cheese, topped with crunchy pepitas and pomegranate seeds. Tossed in a flavorful apple cider vinaigrette, this salad is perfect for autumn and winter, offering a nourishing, wholesome meal or side.
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
- 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 (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 squash in a single layer on a quarter sheet baking pan and roast for about 30 minutes, or until tender and lightly caramelized.
- Prepare the Salad: In a large serving bowl, combine the baby kale, roasted butternut squash, diced apple, pomegranate seeds, crumbled feta cheese, and toasted pepitas. Gently toss to mix the ingredients evenly.
- Make the Dressing: In a small mixing bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until emulsified and smooth.
- Toss and Serve: Pour the desired amount of dressing over the salad and toss gently to coat everything evenly. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- This salad is perfect for fall and winter, bringing a burst of seasonal flavors and nutrients.
- To toast pepitas, dry roast them in a skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- Feel free to substitute baby kale with other hearty greens like spinach or arugula.
- The salad can be prepared ahead, but add the dressing just before serving to keep greens fresh.
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
