Fall Harvest Salad

The combination of sweet roasted butternut squash, juicy pomegranate arils, and the crunch of toasted pecans brings the best of fall to your table. This salad is not only a feast for the eyes but also a celebration of seasonal flavors. Perfect for a cozy dinner at home or as a show-stopping side for holiday gatherings, this Fall Harvest Salad is as versatile as it is delicious. Pair it with your favorite main dish or enjoy it as a light meal on its own.

Full recipe:

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens (e.g., spinach, arugula, kale)
• 1/2 cup pomegranate arils
• 1/4 cup crumbled feta cheese
• 1/4 cup pecans, toasted
• For the dressing:
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss butternut squash cubes with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
3. Roast the squash for 25-30 minutes, stirring halfway through, until tender and lightly browned. Remove from oven and let cool slightly.
4. Prepare the dressing by whisking together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
5. In a large salad bowl, combine the mixed greens, pomegranate arils, feta cheese, and toasted pecans.
6. Add the roasted butternut squash and drizzle with the prepared dressing. Toss gently to combine.
7. Serve immediately and enjoy!

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: Approximately 250 kcal per serving | Servings: 4

Why the Fall Harvest Salad is a Seasonal Favorite

The Fall Harvest Salad with Roasted Butternut Squash and Pomegranate is more than just a dish—it’s a celebration of autumn’s best produce. Packed with a balance of sweet, savory, and tangy flavors, this salad offers a deliciously healthy way to enjoy the season’s bounty. Here’s a deeper dive into the background, benefits, and why this recipe stands out.

A Tribute to Autumn’s Produce

This recipe brings together some of fall’s star ingredients:

• Butternut Squash: Known for its naturally sweet and nutty flavor, roasted butternut squash adds warmth and richness to the salad. It’s a nutrient powerhouse, rich in vitamins A and C, which support immune health—perfect for combating colder weather.
• Pomegranate Arils: These juicy, ruby-red jewels provide a burst of sweetness and a slight tang, balancing the richness of the squash. Pomegranates are loaded with antioxidants and have anti-inflammatory properties, making them an excellent addition for overall health.
• Toasted Pecans: Pecans lend a delightful crunch to the salad and are high in healthy fats, fiber, and essential nutrients like magnesium.
• Mixed Greens: A blend of spinach, arugula, and kale provides a fresh, slightly peppery base that complements the roasted vegetables. Greens are low in calories but high in vitamins and minerals, including calcium and iron.

The Dressing: A Perfect Match

What truly ties this salad together is the homemade balsamic vinaigrette. The combination of olive oil, balsamic vinegar, honey, and Dijon mustard creates a tangy-sweet flavor profile that enhances every bite. Plus, making your own dressing means you can control the quality of ingredients, avoiding preservatives and added sugars often found in store-bought options.

Health Benefits

This Fall Harvest Salad is not just visually stunning; it’s also incredibly nutritious. Here’s why it’s a winner:

1. High in Antioxidants: Pomegranates, greens, and butternut squash are all rich in antioxidants, which help fight free radicals and reduce the risk of chronic diseases.
2. Packed with Fiber: From the greens to the squash and pecans, this salad is high in fiber, promoting digestive health and helping you feel full longer.
3. Heart-Healthy Fats: The olive oil in the dressing and the pecans provide heart-healthy monounsaturated fats that support cardiovascular health.
4. Low in Calories: Despite being hearty and satisfying, this salad is relatively low in calories, making it a great option for weight management or as a light meal.

Why This Recipe is the Best

1. Versatility: Whether you’re serving it as a side dish, a light main course, or a festive holiday salad, this recipe fits the bill. It pairs beautifully with roasted chicken, turkey, or even a plant-based protein like lentils.
2. Customizable: You can easily adapt this salad to suit your preferences or dietary restrictions. Swap pecans for walnuts, feta for goat cheese, or honey for maple syrup to make it vegan.
3. Seasonal Appeal: The ingredients in this salad are at their peak during fall, ensuring maximum flavor and freshness. Plus, it’s a sustainable choice as it uses seasonal produce, reducing the environmental impact.
4. Aesthetic Presentation: The vibrant colors of orange butternut squash, red pomegranate, and green salad leaves make this dish a feast for the eyes as well as the palate. It’s the perfect centerpiece for any dinner table.

Perfect for the Holidays

This salad shines on any fall or winter menu, especially during the holidays. It’s an ideal dish to bring to Thanksgiving or Christmas gatherings, offering a lighter, healthier option alongside heavier comfort foods. The combination of flavors feels indulgent yet nourishing, making it a crowd-pleaser for all age groups.

How to Make It Your Own

• Add Proteins: For a heartier meal, add grilled chicken, shrimp, or even a poached egg on top.
• Switch the Greens: Use your favorite salad greens, or try massaging kale with a bit of olive oil to soften it for a different texture.
• Try Different Nuts: Toasted almonds, walnuts, or even pumpkin seeds can be used instead of pecans.
• Experiment with Cheese: If feta isn’t your favorite, swap it for goat cheese, blue cheese, or even Parmesan shavings.
• Make It Vegan: Omit the cheese and use maple syrup instead of honey in the dressing.

Meal Prep and Storage

This salad is also a fantastic option for meal prep. While it’s best enjoyed fresh, you can prepare the components ahead of time:

• Roasted Squash: Roast the squash up to 3 days in advance and store it in an airtight container in the refrigerator.
• Dressing: Make the vinaigrette and store it in a jar in the fridge for up to a week. Shake well before using.
• Pecans: Toast the pecans and keep them in a sealed container at room temperature to maintain their crunch.

When ready to serve, simply assemble the salad and toss it with the dressing.

A Dish for All Occasions

This Fall Harvest Salad is ideal for a variety of occasions, from a casual weekday lunch to an elegant dinner party. Its combination of flavors and textures satisfies both adventurous eaters and those who prefer classic comfort food.

Inspiration for Pairings

For a complete meal, pair this salad with:

• Roasted Protein: Chicken, salmon, or turkey make excellent main courses to complement the salad’s flavors.
• Soup: A warm bowl of butternut squash soup or tomato bisque adds cozy fall vibes.
• Artisan Bread: Serve alongside crusty bread or a savory herb focaccia to soak up the vinaigrette.

Conclusion

The Fall Harvest Salad with Roasted Butternut Squash and Pomegranate is a must-try for anyone looking to savor the best of autumn’s offerings. Its balance of flavors, nutritional benefits, and adaptability make it a standout recipe you’ll want to enjoy again and again. Whether you’re hosting a gathering, meal prepping for the week, or simply treating yourself to something special, this salad is a beautiful and delicious way to celebrate the season.