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