Fall Harvest Salad with Butternut Squash and Apple
As the air gets cooler and leaves begin to turn, nothing says fall quite like a warm, cozy salad full of the season’s best produce. Our Fall Harvest Salad combines roasted butternut squash, crisp apple, and tart pomegranate seeds on a bed of tender baby kale, finished off with a tangy apple cider vinaigrette. This salad brings the rich colors and flavors of autumn right to your table, making it perfect for a quick lunch, a beautiful side, or even as a show-stopping dish for holiday gatherings. Let’s dive into this easy recipe that’s packed with nutrients and flavor!
Fall Harvest Salad with Butternut Squash and Apple
Ingredients
Salad:
- ½ large butternut squash, cut into ½-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (5 oz.) package baby kale
- 1 medium apple, cut into ½-inch pieces
- ½ cup pomegranate seeds (seeds from ½ medium pomegranate)
- ¼ cup feta cheese, crumbled
- ½ cup pepitas (shelled pumpkin seeds), toasted
Apple Cider Vinaigrette:
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- ½ tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Directions
- Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the butternut squash cubes with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Spread the seasoned squash evenly on a quarter sheet baking pan. Roast for about 30 minutes, or until tender and lightly caramelized. Remove from the oven and allow to cool slightly. - Assemble the Salad:
In a large serving bowl, combine the baby kale, roasted butternut squash, apple pieces, pomegranate seeds, crumbled feta, and toasted pepitas. These ingredients create a vibrant mix of textures, from the soft butternut squash to the crunchy pepitas. - Make the Apple Cider Vinaigrette:
In a small mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until the dressing is emulsified. Adjust the seasoning to taste if desired. - Dress the Salad:
Pour the desired amount of vinaigrette over the salad and toss to coat all ingredients evenly. Serve immediately for the best texture and flavor.
Recipe Notes
- Substitutions: Feel free to substitute baby spinach or mixed greens if you’re not a fan of baby kale. For a vegan option, omit the feta or replace it with a dairy-free cheese.
- Make Ahead: You can roast the butternut squash and prepare the dressing a day in advance. Store them separately and combine with the fresh ingredients just before serving.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: 320 kcal per serving
This Fall Harvest Salad is more than just a seasonal dish; it’s a celebration of autumn’s vibrant flavors and textures! The roasted butternut squash adds a natural sweetness, while the crisp apple and pomegranate seeds offer a juicy, refreshing contrast. Toasted pepitas bring a nutty crunch, perfectly balanced by the tangy apple cider vinaigrette.
Enjoy this salad as a light main dish, a festive side, or even a quick weeknight meal. Let each bite transport you to the heart of fall, making it an instant favorite for the season!
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Fall Harvest Salad with Butternut Squash and Apple
- Total Time: 45 minutes
- Yield: 4 1x
Description
This Fall Harvest Salad with Butternut Squash and Apple brings together the comforting flavors of autumn in every bite. Roasted butternut squash adds a tender sweetness, while fresh apple provides a crisp, juicy contrast. Combined with baby kale, pomegranate seeds, and creamy crumbles of feta, it’s a feast for both the eyes and the palate. Toasted pepitas add a delightful crunch, and the apple cider vinaigrette brings a refreshing, tangy finish to this colorful, hearty salad.
Ingredients
½ large butternut squash, cut into ½-inch cubes (about 4 cups)
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 (5 oz.) package baby kale
1 medium apple, cut into ½-inch pieces
½ cup pomegranate seeds (seeds from ½ medium pomegranate)
¼ cup feta cheese, crumbled
½ cup pepitas (shelled pumpkin seeds), toasted
Apple Cider Vinaigrette:
2 tablespoons apple cider vinegar
¼ cup olive oil
½ tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
Instructions
Preheat oven to 400°F (200°C). In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread on a quarter sheet baking pan and roast for 30 minutes or until tender.
In a large serving bowl, combine the baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas.
In a small mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until emulsified. Pour the desired amount of dressing over the salad and toss to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320