Description
This Autumn Harvest Salad is a vibrant, nutrient-packed dish featuring roasted butternut squash, mixed greens, pomegranate seeds, and candied pecans, all tossed with a sweet and tangy maple vinaigrette. Perfect for a seasonal lunch or a festive side, this salad balances sweet, savory, and tangy flavors with a variety of textures.
Ingredients
Scale
Salad Ingredients
- Mixed greens (spinach, arugula, kale) – 4 cups
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 2 tablespoons olive oil (for roasting squash)
- 1 cup pomegranate seeds
- 1 cup candied pecans
- 1/2 cup feta cheese, crumbled
- 1 red onion, thinly sliced
Vinaigrette
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
Instructions
- Gather Ingredients: Collect all the necessary ingredients, including mixed greens, butternut squash, pomegranate seeds, candied pecans, feta cheese, red onion, and vinaigrette components.
- Prepare Vegetables: Peel the butternut squash and cut it into cubes. Thinly slice the red onion to ensure it blends nicely into the salad.
- Cook Grains (Optional): If you choose to add grains such as quinoa or farro, cook them according to the package instructions and allow them to cool completely before adding to the salad.
- Toast Nuts (If Using Raw Pecans): In a dry skillet over medium heat, toast raw pecans for 5-7 minutes until fragrant and lightly browned. Skip this step if using pre-candied pecans.
- Mix Vinaigrette: In a small bowl, combine maple syrup, apple cider vinegar, and Dijon mustard. Whisk in olive oil gradually until fully emulsified to create a smooth vinaigrette.
- Assemble Salad: In a large salad bowl, combine the mixed greens, roasted butternut squash (previously roasted at 400°F for about 25-30 minutes with olive oil and seasoning), pomegranate seeds, candied pecans, crumbled feta cheese, and sliced red onion.
- Toss and Serve: Just before serving, drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately for best flavor and texture.
Notes
- Roast butternut squash ahead of time for meal prep convenience.
- Substitute candied pecans with walnuts or almonds if preferred.
- Adjust vinaigrette sweetness by varying the maple syrup amount based on taste.
- To make it vegan, omit feta cheese or use a plant-based alternative.
- Adding cooked grains like quinoa or farro can make this salad more filling.
