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Fall Harvest Salad with Butternut Squash and Apple

Fall Harvest Salad with Butternut Squash and Apple
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Fall Harvest Salad with Butternut Squash and Apple is a vibrant, nutrient-rich dish that captures the essence of autumn in every bite. This delightful salad features roasted butternut squash paired with crisp apples, creating a tantalizing mix of sweet and savory flavors. The added crunch from toasted pepitas and juicy pomegranate seeds elevates this dish, making it perfect for Thanksgiving gatherings, cozy family dinners, or as a healthy side for weeknight meals. With its bold colors and fresh ingredients, this salad is not just a treat for your palate but also a feast for the eyes.

Ingredients

Scale
  • 1/2 large butternut squash (4 cups), cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 oz. baby kale
  • 1 medium apple, diced
  • 1/2 cup pomegranate seeds
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup pepitas, toasted
  • 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

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper until well coated.
  3. Spread the seasoned squash on a baking pan in a single layer and roast for about 30 minutes until tender.
  4. In a serving bowl, combine baby kale, roasted butternut squash (let it cool slightly), diced apple, pomegranate seeds, crumbled feta cheese, and toasted pepitas.
  5. For the dressing, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper in a small bowl. Pour over the salad and toss gently before serving.

Nutrition

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