Description
Enjoy the flavors of fall with this vibrant Pomegranate Fall Harvest Salad, featuring roasted butternut squash, fresh kale, and crunchy candied pecans, all drizzled with a sweet and tangy dressing.
Ingredients
- butternut squash
- kale
- pomegranates
- goat cheese
- candied pecans
- cinnamon
- parsley
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and dice the butternut squash into cubes, then toss with olive oil, ground cinnamon, salt, and pepper.
- Spread the squash evenly on the prepared baking sheet and roast for 25-30 minutes, or until golden brown and caramelized, stirring halfway through.
- While the squash is roasting, prepare the dressing by whisking together olive oil, apple cider vinegar, maple syrup, and a pinch of ground cinnamon.
- In a large bowl, combine the kale, roasted butternut squash, pomegranate seeds, and candied pecans.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with crumbled goat cheese and freshly chopped parsley before serving.
Notes
Feel free to adjust the dressing ingredients according to your taste preferences. This salad can be served warm or cold.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 14 g
- Sodium: 340 mg
- Fat: 31 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 18 mg
Keywords: Pomegranate Fall Harvest Salad, butternut squash salad, kale salad, fall salad, healthy salad