Autumn Harvest Salad with Pomegranates for Cozy Feasts

Autumn Harvest Salad with Pomegranates is a delightful dish that captures the essence of the season. This salad showcases a medley of flavors, textures, and colors, making it the perfect addition to any autumn table. With roasted butternut squash, juicy pomegranate seeds, and a variety of greens, this salad is not just a feast for the eyes but also a healthy choice packed with nutrients. Whether you’re preparing for a cozy dinner or a festive gathering, this salad is sure to impress your guests and satisfy your palate.

Why You’ll Love This Autumn Harvest Salad with

This autumn vegetable salad offers numerous benefits that will have you reaching for seconds. First, it’s packed with seasonal ingredients that are both tasty and nutritious. The combination of roasted butternut squash and fresh greens creates a satisfying meal that can be enjoyed as a main or a side dish. Healthy autumn harvest salad ideas are easy to come by with this recipe, which incorporates a variety of textures, from crunchy pumpkin seeds to creamy feta cheese. The autumn mixed greens salad provides a rich source of vitamins and minerals, making it a wholesome choice for your family. Additionally, this salad can easily be adapted for vegan or gluten-free diets, ensuring that everyone can enjoy it. Finally, it’s quick to prepare, taking only about 40 minutes from start to finish, which is perfect for busy weeknights.

Ingredients for Autumn Harvest Salad with

Gather these items:

• 6 cups Mixed Salad Greens (Substitute with arugula, spinach, or romaine if desired.)
• 1 medium Butternut Squash (Roasted; sweet potatoes can be used if desired.)
• 1 cup Pomegranate Seeds (Or dried cranberries for a sweeter option.)
• 1/2 cup Feta Cheese (Consider goat cheese or omit for a vegan version.)
• 1/4 cup Pumpkin Seeds (Sunflower seeds make a wonderful substitute.)
• 1/4 medium Red Onion (Green onions or shallots can be used for a milder taste.)
• 1 medium Apple (Use firm varieties like Granny Smith or Honeycrisp.)
• 1/4 cup Extra Virgin Olive Oil (Avocado oil can be swapped in.)
• 2 tablespoons Balsamic Vinegar
• 1 tablespoon Honey (Maple syrup offers a vegan-friendly alternative.)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

How to Make Autumn Harvest Salad with Step-by-Step

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Toss the cubed butternut squash with olive oil, salt, and black pepper until well coated.
3. Step 3: Spread the seasoned squash onto the prepared baking sheet in a single layer.
4. Step 4: Roast for about 20 minutes, stirring halfway through until tender and lightly browned.
5. Step 5: In a bowl, combine the mixed salad greens with warm roasted squash, pomegranate seeds, feta cheese, pumpkin seeds, red onion, and apple.
6. Step 6: In a smaller bowl, whisk together balsamic vinegar, honey, and olive oil until emulsified.
7. Step 7: Drizzle the dressing over the salad, toss gently to coat, and serve or refrigerate for up to an hour.

Pro Tips for the Perfect Autumn Harvest Salad with

Keep these in mind:

• Use fresh, seasonal ingredients for the best flavor and nutrition.
• If you prefer a fall salad with nuts and fruits, try adding walnuts or sliced pears for added texture.
• Make sure to allow the roasted squash to cool slightly before adding it to the salad to prevent wilting the greens.
• Consider mixing the dressing separately and adding it just before serving to keep the salad fresh.
• This salad is best enjoyed fresh but can be stored in an airtight container for up to two days.

Best Ways to Serve Autumn Harvest Salad with

This salad can be served as a standalone meal or as a side dish. Pair it with grilled chicken or fish for a complete dinner. Alternatively, it’s a perfect accompaniment to holiday feasts and gatherings. You can also serve this autumn salad with roasted vegetables to elevate your meal further.

How to Store and Reheat Autumn Harvest Salad with

To store your salad, keep it in an airtight container in the refrigerator for up to two days. If you have leftovers, it’s best to keep the dressing separate until ready to eat. This way, you can ensure the salad remains crisp. For meal prep, consider preparing the ingredients ahead of time and assembling them just before serving.

Frequently Asked Questions About Autumn Harvest Salad with

What is an autumn harvest salad?

An autumn harvest salad typically features seasonal ingredients such as roasted vegetables, mixed greens, and fruits like apples and pomegranates. It’s a celebration of fall flavors that are both nourishing and satisfying.

Can I make Autumn Harvest Salad with ahead of time?

Yes! You can prepare the ingredients in advance and store them separately. Assemble the salad just before serving to maintain freshness, especially with the greens.

How do I avoid common mistakes with Autumn Harvest Salad with?

To avoid common mistakes, ensure that your greens are dry before tossing them with dressing. Also, avoid adding warm ingredients directly to the salad, as this can wilt the greens.

Variations of Autumn Harvest Salad with You Can Try

Feel free to customize your salad! You can create a vegan autumn harvest salad recipe by omitting cheese and adding chickpeas for protein. For a gluten-free option, ensure that all ingredients, including any dressings, are certified gluten-free. Additionally, experiment with different fruits and nuts to find your favorite combination!

For more information on the nutritional benefits of seasonal ingredients, check out this guide on seasonal eating. You can also explore more salad recipes like Mediterranean Chickpea Salad and Caprese Salad for variety.

Autumn Harvest Salad with Pomegranates for Cozy Feasts

Print Recipe

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Enjoy a vibrant Autumn Harvest Salad with Pomegranates, showcasing seasonal flavors and healthy ingredients.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Salad
• Method: Roasting and Tossing
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 6 cups Mixed Salad Greens (Substitute with arugula, spinach, or romaine if desired.)
• 1 medium Butternut Squash (Roasted; sweet potatoes can be used if desired.)
• 1 cup Pomegranate Seeds (Or dried cranberries for a sweeter option.)
• 1/2 cup Feta Cheese (Consider goat cheese or omit for a vegan version.)
• 1/4 cup Pumpkin Seeds (Sunflower seeds make a wonderful substitute.)
• 1/4 medium Red Onion (Green onions or shallots can be used for a milder taste.)
• 1 medium Apple (Use firm varieties like Granny Smith or Honeycrisp.)
• 1/4 cup Extra Virgin Olive Oil (Avocado oil can be swapped in.)
• 2 tablespoons Balsamic Vinegar
• 1 tablespoon Honey (Maple syrup offers a vegan-friendly alternative.)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

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Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, salt, and black pepper until well coated.
3. Spread the seasoned squash onto the prepared baking sheet in a single layer.
4. Roast for about 20 minutes, stirring halfway through until tender and lightly browned.
5. In a bowl, combine the mixed salad greens with warm roasted squash, pomegranate seeds, feta cheese, pumpkin seeds, red onion, and apple.
6. In a smaller bowl, whisk together balsamic vinegar, honey, and olive oil until emulsified.
7. Drizzle the dressing over the salad, toss gently to coat, and serve or refrigerate for up to an hour.

Notes

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 15 mg