Fall Harvest Salad with Butternut Squash and Apple: A Cozy Delight
Enjoy this Fall Harvest Salad with Butternut Squash and Apple, a delightful mix of fresh ingredients perfect for the season.
Equipment
- mixing bowl
- baking pan
Ingredients
Vegetables and Greens
- ½ large butternut squash cut into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 package (5 oz.) 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 toasted, no shell pumpkin seeds
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
Cooking Instructions
- Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a baking pan and roast for 30 minutes until tender.
- In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas.
- In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt, and pepper. Pour desired amount of dressing over salad and toss to combine.
Notes
Salad is best eaten fresh; leftovers can be stored in an airtight container for 1-2 days. Prep the ingredients ahead of time but add apple last to avoid browning.
Nutrition
Serving: 1saladCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 350mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 80mgIron: 1.5mg
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