Description
Celebrate the flavors of autumn with this vibrant Pomegranate Fall Harvest Salad, featuring roasted butternut squash, kale, and a tangy dressing.
Ingredients
- butternut squash
- kale
- pomegranates
- goat cheese
- candied pecans
- cinnamon
- parsley
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss it with olive oil and ground cinnamon. Spread on a baking sheet and roast for about 25-30 minutes until golden brown and caramelized.
- While the butternut squash is roasting, wash and chop the kale, and place it in a large bowl.
- Once the squash is done, let it cool slightly before adding it to the kale bowl along with the pomegranate seeds, crumbled goat cheese, and candied pecans.
- In a small bowl, mix together olive oil, a dash of cinnamon, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad, toss gently to combine, and garnish with fresh parsley before serving.
Notes
This salad can be prepared in advance; store ingredients separately until ready to serve to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 14 g
- Sodium: 340 mg
- Fat: 31 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 18 mg
Keywords: Pomegranate Fall Harvest Salad, butternut squash salad, fall salad recipe, healthy salad