Description
This Fall Harvest Salad with Butternut Squash and Apple is a delightful seasonal dish perfect for autumn and winter. Featuring roasted butternut squash, fresh apples, baby kale, and crunchy pepitas, all tossed in a tangy apple cider vinaigrette, this salad is both wholesome and nourishing. The combination of sweet, savory, and tart flavors makes it a satisfying and colorful meal or side dish.
Ingredients
Scale
Roasted Butternut Squash
- 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
Salad
- 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
Dressing
- 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
- Preheat and Roast Squash: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the butternut squash cubes with 2 tablespoons of olive oil, Italian seasoning, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat the squash evenly. Spread the seasoned squash in a single layer on a quarter sheet baking pan. Roast for 30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through to ensure even cooking.
- Assemble the Salad: In a large serving bowl, combine the baby kale, roasted butternut squash, chopped apple, pomegranate seeds, crumbled feta cheese, and toasted pepitas. Toss gently to mix all ingredients without bruising the kale or apples.
- Prepare the Dressing and Toss: In a small mixing bowl, whisk together the apple cider vinegar, 1/4 cup olive oil, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until well combined and emulsified. Drizzle your desired amount of dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately for the freshest flavors.
Notes
- This salad combines roasted butternut squash and fresh apple for a balance of warm and crisp textures.
- To toast pepitas, simply heat them in a dry skillet over medium heat until fragrant, about 3-5 minutes, stirring frequently. Allow to cool before adding to the salad.
- Feel free to swap baby kale for baby spinach or mixed greens if preferred.
- Dressing can be adjusted to taste — add a touch of honey or maple syrup if you prefer a sweeter dressing.
- This salad makes a great vegetarian lunch or a perfect side dish for fall and winter meals.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 12.3 g
- Sodium: 738.4 mg
- Fat: 31.8 g
- Saturated Fat: 5.9 g
- Unsaturated Fat: 25.9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7.3 g
- Protein: 9.8 g
- Cholesterol: 8.3 mg
