Description
Seasonal bounty shines in this fall harvest salad, blending roasted butternut squash, crisp apples, and tangy goat cheese. Maple vinaigrette drizzled over mixed greens creates a perfect autumn medley you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- ½ large butternut squash, cut into ½-inch cubes (about 4 cups)
- 1 (5 ounces) package baby kale
- 1 medium apple, cut into ½-inch pieces
- ½ cup pomegranate seeds (seeds from ½ medium pomegranate)
- ½ cup pepitas (shelled pumpkin seeds), toasted
- ¼ cup feta cheese, crumbled
Seasonings and Spices:
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vinaigrette Ingredients:
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- ½ tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the oven to a high temperature, ensuring it reaches 400°F for optimal roasting conditions.
- Create a flavor-packed coating for the butternut squash by combining aromatic seasonings with olive oil, thoroughly coating each cube of squash.
- Distribute the seasoned squash cubes evenly across a baking sheet, allowing ample space between pieces to encourage caramelization and crisp edges.
- Roast the squash for approximately half an hour, periodically checking for a tender texture and golden-brown exterior.
- While the squash transforms in the oven, assemble the salad’s foundation using vibrant baby kale as the verdant base.
- Slice crisp apples into delicate, uniform pieces to provide a refreshing crunch and sweet contrast to the roasted squash.
- Sprinkle pomegranate seeds across the salad, introducing bursts of jewel-like color and tangy flavor.
- Crumble feta cheese over the salad, adding a creamy, salty dimension that complements the other ingredients.
- Scatter toasted pepitas for a nutty texture and additional protein boost.
- Craft a harmonious vinaigrette by whisking together apple cider vinegar, olive oil, Dijon mustard, and a pinch of seasoning.
- Once the squash has cooled slightly, gently incorporate it into the salad mixture.
- Drizzle the prepared dressing over the salad, tossing delicately to ensure each ingredient is lightly coated and perfectly seasoned.
Notes
- Roasting butternut squash at high heat caramelizes its natural sugars, creating a sweet and slightly crispy texture that elevates the entire salad.
- Massaging baby kale helps break down its tough fibers, making it more tender and easier to chew while absorbing the tangy dressing.
- Pomegranate seeds add bursts of juicy brightness and a jewel-like visual appeal that contrasts beautifully with the creamy feta cheese.
- Toasted pepitas provide a nutty crunch and boost of protein, transforming this salad from a simple side dish to a satisfying meal.
- Choose ripe, crisp apples like Honeycrisp or Gala for the best balance of sweetness and tartness in the salad.
- Emulsifying the dressing ensures a smooth, well-blended vinaigrette that coats every ingredient evenly for maximum flavor in each bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 10 mg