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Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing. | aheadofthyme.com

Fall Harvest Salad with Butternut Squash and Apple

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5 from 10 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing. 

Ingredients

  • 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
  • 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

Apple Cider Vinaigrette:

  • 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 oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender.
  2. In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas.
  3. In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Pour desired amount of dressing over salad and toss to combine.

Notes

How to toast pumpkin seeds: In a small mixing bowl, add 1/2 cup raw pepitas (no shell pumpkin seeds), 1/2 tablespoon olive oil, 1 teaspoon honey and 1/8 teaspoon salt. Stir together to combine. On a parchment-lined quarter sheet baking pan, arrange pepitas in a single layer and bake for 8-10 minutes in a preheated 350 F oven.

Make ahead instructions: To make this fall harvest salad ahead of time, roast the butternut squash ahead of time, prep the ingredients (except for the apple due to browning), and make the dressing. Store in separate airtight containers. When ready to serve, chop up an apple, assemble the salad, and toss with the dressing.

How to store: This salad is best eaten fresh since the apple cider vinaigrette will start to soften the kale. If you happen to have leftovers, store for up to 1-2 days in an airtight container in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasted
  • Cuisine: American

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Find it online: https://www.aheadofthyme.com/fall-harvest-salad-with-roasted-butternut-squash-and-pomegranate/