Fall Harvest Salad with Butternut Squash and Apple
Easy, Fun, and Aesthetic Roasted Butternut Squash Salad Recipe – This Fall Harvest Salad with Butternut Squash and Apple is a Tasty, Nutritious, and Comforting Recipe!
This Fall Harvest Butternut Squash Salad is a light yet hearty recipe. It contains fresh greens, roasted butternut squash, juicy apples, feta cheese, pomegranate and sunflower seeds; all mixed in a simple, subtle, yet satisfying vinaigrette. The recipe promises a vibrant celebration of color, taste and texture.
This lovely salad would make a great addition to your fall dinner table!
Why you’ll love this Fall Harvest Butternut Squash Salad Recipe?
It’s simple: This fall butternut squash salad is quite simple to make, the steps are easy and beginner friendly. Moreover, this Fall Harvest Salad recipe leaves enough room for flexibility; so you can tailor it to your preference or what you’ve got on hand.
It has various textures: The salad offers a great mix of textures making each bite an interesting and satisfying experience. You’ve got fresh and crispy greens, tender roasted squash, creamy feta, juicy apples and pomegranate seeds, and finally nutty sunflower seeds.
It’s very nutritious: This butternut squash fall salad is packed with fiber, vitamins, antioxidants, healthy fats and minerals; making it a very nutritious and filling meal.
It’s hearty and flavorful: In addition to offering a variety of textures; This fall salad has a great balance of sweet, savory and tangy flavors making it a satisfying, tasty and well-rounded dish.
This Fall Harvest Salad is an amazing pairing for a heavy fall dinner: This salad makes a great appetizer or side dish when serving a hearty fall dinner; it’s rich, light, and so refreshing. You can serve it as a side for casual family dinners or big holiday meals.
What ingredients do I need for this Fall Harvest Salad recipe?
½ large butternut squash cut into small pieces
2 tablespoons olive oil
1 teaspoon Italian seasoning; 1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 package baby kale
1 medium apple (cut into cubes or thin slices)
½ cup pomegranate seeds
¼ cup feta cheese (crumbled)
½ cup toasted pepitas (sunflower seeds)
Apple Cider Vinaigrette:
2 tablespoons apple cider vinegar
¼ cup olive oil
½ tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
How to make this Fall Harvest Salad?
Preheat your oven to 400 degrees F. Add the butternut squash cubes to a large mixing bowl alongside the seasoning. Gently toss to coat the butternut squash cubes with seasoning, then lay them on a lined baking sheet and roast for about 30 minutes until tender.
Place the roasted butternut squash cubes in a large salad mixing bowl. Add in the baby kale, apple, pomegranate seeds, feta cheese, and the toasted pepitas.
Prep your vinaigrette in a small mixing bowl by whisking together olive oil, vinegar, mustard, salt and pepper.
Pour over your prepared salad and gently mix to combine. Enjoy your Fall Harvest Salad!
Helpful Tips and Variations:
How can I replace the butternut squash? Instead of roasted butternut squash, you can use roasted sweet potato cubes or cauliflower.
Can I add more veggies? You can use roasted or steamed beets, Brussel sprouts, lettuce, spinach, or caramelized onions.
Which fruit can I add to this Fall Harvest Salad? Other than apples, you can add some sliced pears, pineapple, or dried raisins and cranberries.
How can I replace feta cheese? You can sub with goat cheese, cheddar, ricotta, Parmesan or pecorino romano.
How can I replace sunflower seeds? You can use pumpkin seeds, pecans, almonds or walnuts.
Can I add protein? You can add some grilled chicken or grilled turkey breast; if you’re looking for a vegetarian option, use chickpeas instead.
How can I store any leftovers? If you’re going to make the recipe ahead, consider storing ingredients separately, then assemble once needed. If you’ve already assembled your salad and you’ve got some leftovers at hand; consider separating the ingredients or simply place them in an airtight container and enjoy for the Fall Harvest Salad next 2-3 days
How can I serve this salad Recipe?
This Fall Harvest Salad is already visually appealing; the contrast of color and texture is so palpable. However, make sure to serve it in the most beautiful way possible. Use a large salad bowl, or divide portions on separate plates and arrange the greens in layers, but top the seeds, apples, and butternut squash in neat lines.
You can serve the salad as a light lunch or dinner alongside crusty bread and a side of quinoa. If you want to serve it as an appetizer or side dish, pair with grilled protein like chicken, pork or turkey.
Fall Harvest Salad with Butternut Squash and Apple
Ingredients
- ½ large butternut squash cut into small pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 package baby kale
- 1 medium apple cut into cubes or thin slices
- ½ cup pomegranate seeds
- ¼ cup feta cheese crumbled
- ½ cup toasted pepitas sunflower seeds
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- ½ tablespoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 400 degrees F. Add the butternut squash cubes to a large mixing bowl alongside the seasoning. Gently toss to coat the butternut squash cubes with seasoning, then lay them on a lined baking sheet and roast for about 30 minutes until tender.
- Place the roasted butternut squash cubes in a large salad mixing bowl. Add in the baby kale, apple, pomegranate seeds, feta cheese, and the toasted pepitas.
- Prep your vinaigrette in a small mixing bowl by whisking together olive oil, vinegar, mustard, salt and pepper. Pour over your prepared salad and gently mix to combine. Enjoy your salad!
