Why You’ll Love This Recipe
This salad is a celebration of autumn’s bounty, combining sweet and savory elements for a delightful culinary experience.
- Seasonal Ingredients: Utilizes fresh fall produce like butternut squash, apples, and pomegranate seeds.
- Nutrient-Rich: Packed with vitamins, minerals, and antioxidants from a variety of fruits and vegetables.
- Texture and Flavor: Offers a harmonious blend of roasted squash, crisp apples, crunchy pepitas, and creamy feta.
- Versatile Serving Options: Can be enjoyed warm or cold, making it suitable for any occasion.
Ingredients
- 4 cups butternut squash, cut into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 oz. package baby kale
- 1 medium apple, cut into ½-inch pieces
- ½ cup pomegranate seeds
- ¼ cup feta cheese, crumbled
- ½ cup toasted pepitas (pumpkin seeds)
Apple Cider Vinaigrette:
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- ½ tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Butternut Squash:
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, toss the butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Spread the squash on a baking sheet in a single layer.
- Roast for 30 minutes, or until tender, stirring halfway through.
- Prepare the Salad:
- In a large serving bowl, combine the baby kale, roasted butternut squash, apple pieces, pomegranate seeds, feta cheese, and toasted pepitas.
- Make the Dressing:
- In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until emulsified.
- Assemble the Salad:
- Pour the desired amount of dressing over the salad.
- Toss gently to combine, ensuring all ingredients are well coated.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Greens: Substitute baby kale with spinach, arugula, or mixed greens.
- Cheese: Replace feta with goat cheese or blue cheese for a different flavor profile.
- Nuts and Seeds: Use walnuts, pecans, or sunflower seeds instead of pepitas.
- Fruits: Incorporate dried cranberries, pears, or mandarin oranges for added sweetness.
- Protein Addition: Add grilled chicken, quinoa, or chickpeas to make it a more substantial meal.
Storage/Reheating
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days.
- Dressing: Keep the dressing separate to prevent the greens from becoming soggy.
- Reheating: If you prefer the salad warm, gently reheat the roasted butternut squash before adding it to the salad.
FAQs
1. Can I prepare the butternut squash in advance?
Yes, you can roast the butternut squash up to 2 days ahead and store it in the refrigerator. Reheat before adding to the salad if you prefer it warm.
2. What type of apple works best in this salad?
Crisp and slightly tart apples like Honeycrisp or Granny Smith complement the sweetness of the butternut squash.
3. How can I make this salad vegan?
Omit the feta cheese or substitute it with a plant-based cheese alternative to make the salad vegan.
4. Is there a substitute for apple cider vinegar in the dressing?
White wine vinegar or balsamic vinegar can be used as alternatives, though they will slightly alter the flavor.
5. Can I use pre-cut butternut squash?
Yes, using pre-cut butternut squash can save time and make preparation more convenient.
6. How do I prevent the apple pieces from browning?
Toss the apple pieces in a little lemon juice to slow down the oxidation process and keep them looking fresh.
7. What are pepitas, and where can I find them?
Pepitas are shelled pumpkin seeds. They are commonly available in the nuts or health food section of most grocery stores.
Fall harvest salad with roasted butternut squash and apple
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Fall Harvest Salad with roasted butternut squash and apple is the ultimate seasonal dish. Packed with vibrant flavors, textures, and nutrient-rich ingredients, it’s perfect for cozy autumn or winter meals. Enjoy it warm or cold for a wholesome, nourishing experience.
Ingredients
- 4 cups butternut squash, cut into ½-inch cubes
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 5 oz baby kale
- 1 medium apple, cut into ½-inch pieces
- ½ cup pomegranate seeds
- ¼ cup feta cheese, crumbled
- ½ cup toasted pepitas (pumpkin seeds)
Apple Cider Vinaigrette:
- 2 tbsp apple cider vinegar
- ¼ cup olive oil
- ½ tbsp Dijon mustard
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Roast the Butternut Squash
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper in a large bowl.
- Spread the squash in a single layer on a baking sheet. Roast for 30 minutes, stirring halfway through, until tender.
- Prepare the Salad
- In a large serving bowl, combine the baby kale, roasted butternut squash, apple pieces, pomegranate seeds, feta cheese, and toasted pepitas.
- Make the Dressing
- In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until emulsified.
- Assemble the Salad
- Drizzle the desired amount of dressing over the salad.
- Toss gently to combine and serve.
Notes
- To keep the salad fresh, store the dressing separately and add it just before serving.
- Add grilled chicken or quinoa for a heartier meal.
- Use lemon juice to prevent apples from browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
