Description
This Fall Harvest Salad with Butternut Squash and Apple is a vibrant mix of roasted squash, crisp apples, pomegranate seeds, feta, and toasted pepitas over baby kale, tossed in a tangy apple cider vinaigrette. It’s a perfect fall dish that’s flavorful, nutritious, and easy to make.
Ingredients
½ large butternut squash, peeled and diced (about 4 cups)
2 tbsp olive oil
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 (5 oz.) package baby kale
1 medium apple, chopped
½ cup pomegranate seeds
¼ cup crumbled feta
½ cup toasted pepitas
Apple Cider Vinaigrette:
2 tbsp apple cider vinegar
¼ cup olive oil
½ tbsp Dijon mustard
½ tsp salt
¼ tsp black pepper
Instructions
- Roast the Squash
Preheat your oven to 400 °F. In a large mixing bowl, combine the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Toss until evenly coated. Spread in a single layer on a quarter-sheet baking pan and roast for about 30 minutes until tender and lightly caramelized on the edges to enhance its natural sweetness. - Toast the Pepitas (optional but delicious)
In a small bowl, mix ½ cup raw pepitas with ½ tablespoon olive oil, 1 teaspoon honey, and ⅛ teaspoon salt. Spread on a parchment-lined quarter-sheet pan and bake at 350 °F for 8–10 minutes until golden and fragrant. - Assemble the Salad
In a large serving bowl, combine the baby kale, roasted squash, chopped apple, pomegranate seeds, crumbled feta, and toasted pepitas. - Make the Dressing
In a separate small bowl, whisk the apple cider vinegar, olive oil, Dijon mustard, salt, and pepper until smooth and emulsified. - Dress and Serve
Drizzle desired amount of vinaigrette over the salad and gently toss to coat everything evenly. Serve immediately for best texture and flavor
Notes
To prep ahead, store squash, kale, and dressing separately.
Add grains or protein like chickpeas or sausage for a heartier salad.
Best served fresh; leftovers keep for 1–2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Carbohydrates: 18g
- Protein: 5g