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
