If you’re craving a salad that bursts with the vibrant flavors of fall, you simply must try this Autumn Harvest Salad with Pomegranates Recipe. It’s the perfect harmony of crisp greens, sweet and tart pomegranate seeds, roasted butternut squash, and tangy feta, all dressed in a luscious honey-balsamic vinaigrette. This dish isn’t just a salad; it’s a celebration of the season’s best produce, delivering a delightful mix of textures and tastes that will make your taste buds dance. Whether you’re aiming for a light lunch or an impressive side, this salad manages to feel both comforting and elegant in every bite.
Ingredients You’ll Need
The beauty of this Autumn Harvest Salad with Pomegranates Recipe lies in its simplicity and the thoughtful selection of ingredients. Each component brings something special—whether it’s the crunchy walnuts, the juicy apple, or the sweet cranberries—to create a balanced and colorful salad that’s as pleasing to the eye as it is to the palate.
- 6 cups mixed salad greens: A vibrant mix of arugula, spinach, and romaine provides a fresh, peppery, and crisp base for the salad.
- 1 cup pomegranate seeds: These add a burst of juicy tartness and beautiful ruby-red color.
- 1 large apple, diced: Adds a sweet crunch that contrasts wonderfully with the greens and squash.
- 1 cup roasted butternut squash cubes: Offers a tender, caramelized, and subtly sweet element that feels like a warm embrace from fall flavors.
- 1/2 cup walnuts, roughly chopped: Adds a satisfying crunch and a slight earthiness to the mix.
- 1/2 cup crumbled feta cheese: Brings creamy saltiness that balances the sweetness.
- 1/4 cup dried cranberries: Introduces chewy sweetness and a hint of tartness that complements the fresh fruit and seeds.
- 1/4 cup red onion, thinly sliced: Gives a bit of sharpness, cutting through the richness while adding color.
- 2 tablespoons olive oil: The foundation of the dressing, carrying smooth richness.
- 1 tablespoon balsamic vinegar: Adds tangy depth and a subtle sweetness to the dressing.
- 1 tablespoon honey: Balances the acidity with natural sweetness, rounding out the dressing perfectly.
- Salt and pepper to taste: Essential seasonings that elevate every ingredient without overpowering the salad.
How to Make Autumn Harvest Salad with Pomegranates Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, a pinch of salt, and freshly ground pepper. Spread them evenly on a baking sheet, ensuring they have room to roast without steaming. Pop them in the oven and roast for 20 to 25 minutes until they turn tender and beautifully caramelized. This roasting process intensifies their natural sweetness and adds a cozy depth that’s essential for this salad.
Step 2: Whisk Together the Dressing
While your squash is roasting, make your dressing. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until the mixture is smooth and glossy. This dressing is the magic touch that ties all the salad components together, offering a perfect balance of sweet, tangy, and savory notes.
Step 3: Combine Salad Ingredients
In a big salad bowl, pour your mixed greens. Add the cooled roasted butternut squash cubes, diced apple, pomegranate seeds, walnuts, crumbled feta, dried cranberries, and thinly sliced red onion. The idea here is to layer your flavors and textures, creating a harmonious blend where every bite delivers something exciting.
Step 4: Dress and Toss Gently
Drizzle your freshly made dressing over the combined salad ingredients. Use gentle tossing motions to coat everything evenly, ensuring the dressing clings to each leaf and morsel, but without bruising the delicate greens or squishing the fruit. This step is where your Autumn Harvest Salad with Pomegranates Recipe truly comes alive.
Step 5: Serve or Chill
This salad tastes fantastic served immediately, with all the ingredients at their freshest and most vibrant. However, if you need to prepare ahead, simply cover and refrigerate for up to a few hours. Just give it a gentle toss again before serving to redistribute that lovely dressing.
How to Serve Autumn Harvest Salad with Pomegranates Recipe
Garnishes
To elevate presentation and add an extra layer of flavor, sprinkle a few more pomegranate seeds and crumbled feta right before serving. A light grind of fresh black pepper over the top also adds a subtle kick that complements the salad’s sweetness and earthiness beautifully.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled fish, or even a cozy bowl of butternut squash soup. Its vibrant, fresh elements cut through richer mains, making it a versatile and crowd-pleasing side on any menu.
Creative Ways to Present
For a stunning presentation, serve the salad in a large wooden bowl or individual clear glass bowls that showcase the colorful layers. You could also assemble it in edible autumn-themed bowls like hollowed-out small pumpkins or squash for a truly festive touch that guests will love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the salad to an airtight container and refrigerate for up to two days. To preserve the best texture, keep the dressing separate if possible and add it right before serving again. The ingredients may soften a bit overnight but will still retain plenty of flavor.
Freezing
This salad is best enjoyed fresh and should not be frozen. The delicate greens and juicy fruits don’t freeze well and will lose their crispness and texture upon thawing.
Reheating
Since this is a cold salad, reheating is not recommended. However, you can gently warm any leftover roasted butternut squash cubes and then toss them back into a freshly assembled salad for a warm-cool contrast that’s winter-wonderful.
FAQs
Can I substitute the butternut squash with another vegetable?
Absolutely! Roasted sweet potatoes or delicata squash are fantastic alternatives that will offer a similar sweetness and texture to the salad.
What if I don’t have pomegranate seeds available?
You can replace them with fresh red grapes or dried cherries for a sweet and slightly tart bite, although the unique crunch and juiciness of pomegranate seeds add an irreplaceable charm.
Is this salad suitable for vegans?
To make this salad vegan, simply omit the feta cheese or substitute it with a plant-based cheese or toasted nuts for a creamy element.
How long does the dressing keep?
The honey-balsamic dressing will stay fresh in the refrigerator for up to a week when stored in a sealed container. Just give it a good shake before using.
Can I prepare this salad for a large group?
Yes, it scales up wonderfully. Just multiply the ingredients accordingly and toss everything together right before serving to keep the ingredients fresh and vibrant.
Final Thoughts
There’s something truly special about the way autumn flavors come together in this Autumn Harvest Salad with Pomegranates Recipe. It’s an effortless celebration of the season’s best offerings, wrapped in a simple salad that’s bursting with texture and flavor. Whether you’re making it for a cozy family dinner or a festive gathering, it’s sure to brighten the table and warm hearts. Give it a try—you might just find your new favorite fall dish.
Print
Autumn Harvest Salad with Pomegranates Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 25m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Autumn Harvest Salad with Pomegranates is a vibrant and flavorful mix of fresh greens, roasted butternut squash, crisp apples, and juicy pomegranate seeds. Enhanced with crunchy walnuts, tangy feta cheese, sweet dried cranberries, and a honey-balsamic dressing, this salad offers a perfect balance of sweet, savory, and tart elements, ideal for a nutritious and seasonal meal.
Ingredients
Salad
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup pomegranate seeds
- 1 large apple, diced
- 1 cup roasted butternut squash cubes
- 1/2 cup walnuts, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a little olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized. Remove from the oven and allow to cool.
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until the dressing is well combined and smooth. Taste and adjust the seasoning if necessary.
- Assemble the Salad: In a large salad bowl, combine the mixed salad greens, roasted butternut squash, diced apple, pomegranate seeds, walnuts, crumbled feta cheese, dried cranberries, and thinly sliced red onion.
- Toss with Dressing: Drizzle the prepared dressing over the assembled salad. Toss gently to coat all ingredients evenly without bruising the greens or breaking the fruit.
- Serve or Store: Serve the salad immediately for the freshest taste or refrigerate for a few hours if preparing in advance, ensuring it is well covered to maintain freshness.
Notes
- For added crunch, lightly toast the walnuts before adding to the salad.
- Use honey substitute like maple syrup for a vegan-friendly dressing alternative.
- Ensure the butternut squash is fully cooled before mixing it with the greens to keep the salad crisp.
- This salad pairs well with roasted chicken or can be enjoyed as a light vegetarian main dish.
- Store leftovers in an airtight container in the refrigerator for up to 1 day for best freshness.
