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If you’re craving a vibrant, flavorful dish that truly captures the essence of the season, the Fall Harvest Salad with Roasted Butternut Squash and Pomegranate Recipe is your perfect go-to. This salad brings together the sweet, tender goodness of roasted butternut squash with the refreshing crunch of fresh apples and pears, balanced beautifully by tart pomegranate seeds and the earthy crunch of toasted pecans. Each bite bursts with a harmony of textures and tastes, all dressed in a luscious maple and apple cider vinaigrette that ties everything together effortlessly.
Ingredients You’ll Need
The magic of this salad lies in its simplicity; every ingredient plays an essential role to enhance texture, flavor, and color. You’ll be amazed at how a handful of thoughtfully chosen items come together to create a dish that feels both homey and special.
- 2 cups butternut squash, cubed: Roasting brings out its natural sweetness and creates a tender, caramelized bite.
- 6 cups mixed greens (arugula, spinach, or similar): A fresh, peppery base that adds vibrant color and leafy crunch.
- 1 large apple, thinly sliced: Adds crispness and a hint of sweetness that brightens the salad.
- 1 medium pear, sliced: Provides juicy softness and a subtle floral note.
- 1/4 cup dried cranberries: A chewy tartness that offers depth and color contrast.
- 1/4 cup pomegranate seeds: Little bursts of tangy freshness that add jewel-like appeal.
- 1/2 cup pecans, toasted: Gives a rich, nutty crunch essential for texture balance.
- 1/2 cup goat cheese, crumbled: Creamy and tangy, it melts slightly into the warm squash for ultimate richness.
- 1 tablespoon olive oil (for roasting squash): Helps caramelize and crisp up the squash cubes.
- 3 tablespoons olive oil (for dressing): The foundation for a smooth, flavorful vinaigrette.
- 2 tablespoons maple syrup: Adds natural sweetness that complements the roasted squash and fruits.
- 1 tablespoon apple cider vinegar: Brings a lively zing to cut through the salad’s richness.
- 1 teaspoon Dijon mustard: Gives the dressing a slight kick and emulsifies all ingredients beautifully.
- Salt and black pepper, to taste: Enhances all the flavors while balancing the salad perfectly.
How to Make Fall Harvest Salad with Roasted Butternut Squash and Pomegranate Recipe
Step 1: Prepare and Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Toss the cubed butternut squash with one tablespoon of olive oil, salt, and black pepper to coat evenly. Spread the cubes out in a single layer on the baking sheet. Roasting for about 25 minutes will transform these cubes into golden, tender morsels bursting with natural sweetness and a subtle caramelized flavor. Let them cool slightly before adding to the salad to avoid wilting the greens.
Step 2: Whisk the Dressing
In a small bowl, combine three tablespoons of olive oil with maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. Whisk vigorously until the dressing becomes smooth and emulsified. This blend perfectly balances sweet, tangy, and savory notes, adding a gentle, luscious coating to every element in the salad.
Step 3: Assemble the Salad
In a large salad bowl, carefully layer your mixed greens as the base. Next, add the roasted butternut squash, followed by thin slices of apple and pear for a refreshing crunch. Sprinkle the dried cranberries and pomegranate seeds over the top to infuse the dish with bursts of tartness and jewel-like brilliance. Don’t forget the toasted pecans for a satisfyingly nutty bite, and finally, crumble the goat cheese throughout to add creamy, tangy pockets of delight.
Step 4: Dress and Toss
Drizzle the dressing evenly over the assembled ingredients and toss gently with tongs or salad servers. This ensures each bite includes a perfect harmony of textures and flavors. Serve the salad fresh for the best experience, as the contrast between warm roasted squash and crisp fruits is simply irresistible.
How to Serve Fall Harvest Salad with Roasted Butternut Squash and Pomegranate Recipe
Garnishes
Consider finishing your Fall Harvest Salad with Roasted Butternut Squash and Pomegranate Recipe with a sprinkle of freshly cracked black pepper or a few extra pomegranate seeds for a pop of color. A light drizzle of honey or an extra crumble of goat cheese can also enhance the overall presentation and flavor profile to impress your guests.
Side Dishes
This salad pairs wonderfully with a variety of mains. Think roasted chicken, grilled pork chops, or even a crusty artisan bread to round out the meal. Its vibrant nature also complements heartier dishes during chilly evenings, bringing an invigorating freshness to your plate.
Creative Ways to Present
For a festive gathering, try serving the salad in individual glass jars layered by ingredients to showcase the beautiful colors and textures. Alternatively, plating it on large crisp white platters with scattered edible flowers or herbs will elevate this humble salad into a centerpiece worthy of any celebration.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad components separately when possible. Keep the roasted butternut squash in an airtight container in the refrigerator for up to three days. The dressing is best kept apart to prevent wilting the greens. Assemble the salad fresh before serving to preserve its delightful crunch and vibrant flavors.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The leafy greens and fresh fruit will lose their texture and become soggy once frozen and thawed. However, you can freeze the roasted butternut squash cubes separately if you want to prepare ahead and use them in other recipes later.
Reheating
If you want to enjoy the roasted butternut squash warm the next day, gently reheat it in a skillet or oven. Avoid microwaving for too long to keep its texture intact. The rest of the salad ingredients are best served cold or at room temperature, so add them after you reheat the squash for an optimal experience.
FAQs
Can I substitute the goat cheese for another type of cheese?
Absolutely! Feta cheese works wonderfully if you prefer a milder tang, or ricotta salata offers a similar crumbliness with a subtle saltiness. For a dairy-free option, try a sprinkle of toasted sunflower seeds for texture and flavor.
Is this salad suitable for a vegan diet?
This Fall Harvest Salad with Roasted Butternut Squash and Pomegranate Recipe can easily be made vegan by omitting the goat cheese or substituting it with a plant-based cheese alternative. Make sure your dressing ingredients are also vegan-friendly.
Can I prepare this salad ahead of time for a party?
It’s best to prep ingredients like roasting the squash, toasting pecans, and making the dressing in advance. However, assemble the salad just before serving to keep the greens crisp and the fruit fresh, ensuring your guests enjoy every bite.
What variations can I try with this salad?
Feel free to swap in your favorite nuts like walnuts or almonds, or add roasted beets for an earthier flavor. You can also experiment with different greens such as kale or watercress to add new layers of texture and nutrition.
How do I keep the salad from becoming soggy?
The key is to keep the dressing separate until just before serving, and to let the roasted squash cool completely before tossing. This prevents the greens from wilting and ensures each bite stays fresh and crisp.
Final Thoughts
This Fall Harvest Salad with Roasted Butternut Squash and Pomegranate Recipe is one of those dishes that feels like a warm hug on a crisp autumn day. It’s effortless to make, visually stunning, and bursting with layers of flavor that will have you reaching for seconds. Give it a try—you’ll find it becomes a cherished staple in your seasonal recipe collection!
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Fall Harvest Salad with Roasted Butternut Squash and Pomegranate Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Fall Harvest Salad featuring roasted butternut squash, fresh apples and pears, dried cranberries, pomegranate seeds, toasted pecans, and creamy goat cheese, all tossed in a sweet and tangy maple Dijon dressing. Perfect for a healthy and seasonal meal or side dish.
Ingredients
Salad Ingredients
- 2 cups butternut squash, cubed
- 6 cups mixed greens (arugula, spinach, or similar)
- 1 large apple, thinly sliced
- 1 medium pear, sliced
- 1/4 cup dried cranberries
- 1/4 cup pomegranate seeds
- 1/2 cup pecans, toasted
- 1/2 cup goat cheese, crumbled
Roasting and Dressing Ingredients
- 1 tablespoon olive oil (for roasting squash)
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare Butternut Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and black pepper until evenly coated. Spread the squash cubes evenly on the prepared baking sheet.
- Roast Squash: Roast the squash in the preheated oven for 25 minutes, until they turn golden and are tender when pierced with a fork. Once done, remove from the oven and allow to cool slightly.
- Make Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and black pepper until the dressing is well emulsified and smooth.
- Assemble Salad: In a large salad bowl, arrange the mixed greens as the base, then layer on the roasted butternut squash, thinly sliced apple and pear, dried cranberries, pomegranate seeds, and toasted pecans.
- Add Dressing and Cheese: Drizzle the prepared maple Dijon dressing over the salad evenly. Then sprinkle the crumbled goat cheese on top to add a creamy texture and tangy flavor.
- Toss and Serve: Gently toss all the ingredients together to combine and distribute the dressing. Serve the salad fresh to enjoy the crisp textures and vibrant flavors.
Notes
- For added crunch, you can lightly toast the pecans in a dry skillet for a few minutes until fragrant.
- Feel free to substitute goat cheese with feta or omit for a dairy-free version.
- The salad is best served fresh but can be refrigerated for up to 1 day without dressing to maintain crispness.
- Add a handful of cooked quinoa or farro to make it a more filling meal.
- Adjust the sweetness of the dressing by varying the amount of maple syrup to taste.
