Description
Enjoy a delicious Fall Harvest Salad with Butternut Squash and Apple that’s healthy & flavorful! Try this recipe today for a seasonal delight!
Ingredients
Scale
- 1/2 large butternut squash, cut into 1/2-inch cubes (4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (5 oz.) package baby kale
- 1 medium apple, cut into 1/2 inch pieces
- 1/2 cup pomegranate seeds
- 1/4 cup feta cheese, crumbled (optional)
- 1/2 cup pepitas, toasted
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper.
- Spread the mixture on a baking pan and roast for about 30 minutes until tender.
- In a large serving bowl, combine baby kale, roasted butternut squash (cooled slightly), apple pieces, pomegranate seeds, feta cheese (optional), and toasted pepitas.
- In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until smooth.
- Drizzle dressing over the salad and toss gently to combine before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg