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
Scale
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.
