Fall Harvest Salad
This Fall Harvest Salad recipe is one of our go-to salads when we want to capture the amazing flavors of Fall!
Ingredients
Instructions
- Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden. Let cool slightly.
- Dice the apple, removing the core. If desired, toss with a splash of lemon juice to prevent browning.
- In a large bowl or on a serving platter, layer the mixed greens, roasted butternut squash, and apple slices.
- Sprinkle the pomegranate arils, crumbled goat cheese, pecans, and pepitas evenly over the top.
- Just before serving, drizzle with apple cider vinaigrette.
Nutrition
Notes
- Roast the squash in advance: You can roast the butternut squash up to 2 days ahead. Store it in the fridge and bring to room temperature before adding to the salad.
- Dice apple just before serving: To keep them fresh and crisp, dice the apples last or toss them with a bit of lemon juice to prevent browning.
- Toast your nuts and seeds: Lightly toasting the pecans and pepitas in a dry skillet enhances their flavor and crunch.
- Customize it: Swap goat cheese for feta, use candied pecans for extra sweetness, or add cooked quinoa to make it more filling.
- Dress lightly at first: Start with a few tablespoons of vinaigrette and add more to taste. You can also serve the dressing on the side.
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