Fall Harvest Salad with Butternut Squash and Apple
Fall Harvest Salad with roasted butternut squash and apple is a healthy, vegetarian dish perfect for fall or winter.
Equipment
- mixing bowl
- quarter sheet baking pan
Ingredients
Vegetables
- 2 tablespoons olive oil
- ½ large butternut squash cut into ½-inch cubes (4 cups)
- 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 toasted (no shell pumpkin seeds)
Dressing
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- ½ tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
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 quarter sheet 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
This salad is best eaten fresh, but can be stored for up to 1-2 days in an airtight container in the refrigerator if needed.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 7gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg
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