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Autumn Harvest Salad with Pomegranates for Cozy Feasts

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

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

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

    Find it online: https://quizsavor.com/autumn-harvest-salad-with/

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