Description
This Fall Harvest Salad with Butternut Squash and Apple is a deliciously nourishing autumn salad featuring roasted butternut squash, crisp apples, baby kale, pomegranate seeds, feta cheese, and toasted pepitas.
Ingredients
Scale
- 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
- 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 the oven to 400°F (205°C). In a large mixing bowl, toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated. Spread the squash in a single layer on a quarter sheet baking pan. Roast in the oven for 30 minutes or until the squash is tender and slightly caramelized.
- In a large serving bowl, combine the baby kale, roasted butternut squash, chopped apple, pomegranate seeds, crumbled feta cheese, and toasted pepitas. Gently toss these ingredients together to mix evenly.
- In a small mixing bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until fully emulsified. Pour the dressing over the salad gradually, tossing to coat all ingredients to your desired taste and serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 9g
- Sodium: 500mg
- Fat: 31.8g
- Saturated Fat: 5g
- Unsaturated Fat: 26.8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 9.8g
- Cholesterol: 15mg