Fall Harvest Salad with Butternut Squash and Apple
This Fall Harvest Salad with Butternut Squash and Apple is a healthy and nourishing dish perfect for the season.
Equipment
- Mixing bowl
- quarter sheet baking pan
Ingredients
Vegetables
- 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 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
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
Preparation
- 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 since the apple cider vinaigrette will start to soften the kale. If you have leftovers, store for up to 1-2 days in an airtight container in the refrigerator.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 22gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 3500IUVitamin C: 30mgCalcium: 150mgIron: 1.5mg
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