This Healthy Fall Harvest Salad is a colorful mix of fresh greens, roasted squash, crunchy apples, and nuts. It’s perfect for celebrating autumn flavors!
I love how simple it is to toss together. Just mix the ingredients and drizzle with a yummy dressing. It’s not just good for you, it’s also a feast for the eyes! 🍂🥗
Key Ingredients & Substitutions
Kale: This is the base of our salad. I love using lacinato or curly kale. If you prefer something milder, you can use spinach or mixed greens instead.
Butternut Squash: Roasting brings out the sweetness. If you can’t find it, sweet potatoes or acorn squash make great substitutes.
Apple: I recommend using Gala or Fuji for their sweetness. Any crisp apple works well. Try a tart variety like Granny Smith for a different flavor profile.
Pomegranate Seeds: These add a juicy pop. If pomegranates are out of season, dried cranberries or candied pecans are good alternatives.
Cheese: I prefer goat cheese for its tanginess. If you’re not a fan, feta or blue cheese can also add a nice touch. For a dairy-free option, try avocado.
How Do I Roast Butternut Squash Perfectly?
Roasting butternut squash is easy, but getting it right can change the flavor of your salad! Start with fresh squash for the best taste.
- Preheat your oven to 400°F (200°C).
- Peel and cube the squash into even pieces for uniform cooking.
- Toss cubed squash with olive oil, and season with salt and pepper.
- Spread it out on a baking sheet, ensuring there’s space between pieces.
- Roast for 20-25 minutes until tender and golden, tossing halfway through.
Let it cool slightly before adding to your salad. This method preserves the squash’s natural sweetness while adding a lovely caramelization.
Healthy Fall Harvest Salad
Ingredients You’ll Need:
For the Salad:
- 5 cups kale, finely chopped
- 1 cup butternut squash, peeled and cubed
- 1 large apple, thinly sliced (e.g., Gala or Fuji)
- 1/2 cup pomegranate seeds
- 1/4 cup dried cranberries
- 1/3 cup pecans, toasted and roughly chopped
- 1/4 cup goat cheese or feta cheese, crumbled
- 1 tablespoon olive oil (for roasting squash)
- Salt and pepper, to taste
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This scrumptious fall salad takes about 35 minutes to prepare. You’ll spend around 25 minutes roasting the squash and 10 minutes prepping the salad ingredients and dressing. It’s quick, easy, and packed with flavor!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper until well coated. Spread the squash out on a baking sheet in a single layer. Roast for about 20-25 minutes or until the squash is tender and has a lovely golden color. Once done, take it out of the oven and let it cool slightly.
2. Prepare the Kale:
While the squash is roasting, wash and finely chop the kale. Place the chopped kale in a large salad bowl. This will be the base of your vibrant salad!
3. Make the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. This dressing brings everything together with a delightful tangy sweetness.
4. Combine the Salad Ingredients:
Once the squash has cooled, add it to the bowl with the kale. Then, toss in the sliced apples, pomegranate seeds, dried cranberries, and toasted pecans. These ingredients add a mix of textures and flavors that are so satisfying!
5. Dress the Salad:
Drizzle your homemade dressing over the salad and toss gently to combine all the ingredients, ensuring everything is coated evenly. This is where the magic happens!
6. Add the Cheese:
Just before serving, sprinkle the crumbled goat cheese or feta on top of the salad for a creamy touch that complements the other flavors perfectly.
7. Serve and Enjoy:
Your colorful, Healthy Fall Harvest Salad is ready to be enjoyed! Serve it immediately for the freshest flavors and most appealing presentation. Perfect as a side dish or a light main course!
Can I Use Different Greens Instead of Kale?
Absolutely! While kale is nutritious and sturdy, you can substitute it with spinach, arugula, or mixed greens. Just keep in mind that softer greens may not provide the same crunch.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the goat cheese or feta and use maple syrup instead of honey in the dressing. You can also add avocado for creaminess!
Is There a Way to Prep This Salad in Advance?
Yes, you can prep components ahead of time! Roast the butternut squash a day in advance and store it in an airtight container in the fridge. Chop the kale and keep it in a separate container. Mix everything together with the dressing just before serving to maintain freshness.
What Can I Use Instead of Pomegranate Seeds?
Pomegranate seeds add a lovely burst of flavor, but if you can’t find them, you can use dried cranberries, sliced grapes, or chopped citrus fruits like oranges for a similar sweet touch.
