This Fall Harvest Salad with Butternut Squash and Apple is the perfect celebration of autumn flavors. With a balance of sweet, savory, and tangy notes, this salad is as nutritious as it is delicious. Whether you’re preparing a festive meal or looking for a quick, wholesome dish, this recipe will delight your taste buds and nourish your body.
Why You’ll Love This Salad
- Seasonal ingredients: Combines the best of fall—butternut squash, apples, and pomegranate.
- Healthy and wholesome: Packed with vitamins, fiber, and antioxidants from kale and squash.
- Versatile use: Works as a light main dish or a vibrant side for holiday dinners.
- Easy preparation: Simple steps make it perfect for beginners.
Preparation Phase & Tools to Use
Essential Tools and Equipment
- Quarter sheet baking pan: For even roasting of the butternut squash.
- Mixing bowls: One large for tossing salad ingredients, one small for the vinaigrette.
- Whisk: For emulsifying the apple cider vinaigrette.
- Sharp knife and cutting board: To chop the squash, apple, and other ingredients precisely.
- Tongs or salad servers: For tossing the salad with dressing.
Importance of Each Tool
- Using a sturdy baking pan ensures the squash roasts evenly without sticking.
- A sharp knife helps achieve uniform pieces for consistent roasting and presentation.
Preparation Tips
- Cut evenly-sized squash pieces: This ensures the butternut squash cooks uniformly and caramelizes beautifully.
- Toast the pepitas: Toasting enhances the nutty flavor, adding crunch to the salad.
- Dry the kale: Wash and dry kale thoroughly to avoid a soggy salad.
- Make the dressing fresh: Prepare the vinaigrette just before serving for the best flavor.
Ingredients
Salad Ingredients
- 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 (seeds from 1/2 medium pomegranate)
- 1/4 cup feta cheese, crumbled
- 1/2 cup pepitas (toasted pumpkin seeds)
Apple Cider Vinaigrette
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Directions
Step 1: Roast the Butternut Squash
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine butternut squash cubes with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Toss until well-coated.
- Spread the squash evenly onto a quarter sheet baking pan.
- Roast for 30 minutes or until the squash is tender and slightly caramelized. Let it cool slightly before adding to the salad.
Step 2: Prepare the Salad Base
- Start with a large serving bowl and layer the baby kale as the foundation.
- Add roasted butternut squash, apple pieces, pomegranate seeds, crumbled feta, and toasted pepitas in sections or scattered evenly over the kale.
Step 3: Make the Apple Cider Vinaigrette
- In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined.
Step 4: Assemble the Salad
- Drizzle the vinaigrette over the salad. Use as much or as little as you prefer.
- Gently toss the salad to ensure every bite is coated with dressing.
Tips and Variations
- For added sweetness: Use honeycrisp or fuji apples.
- Make it vegan: Omit the feta or replace it with a dairy-free alternative.
- Add protein: Grilled chicken, quinoa, or roasted chickpeas can turn this salad into a full meal.
- Storage tip: If making ahead, keep the dressing separate to avoid wilting the kale.
Serving Suggestions for Fall Harvest Salad
This Fall Harvest Salad with Butternut Squash and Apple is versatile and pairs wonderfully with a variety of main dishes and side options. Its rich flavors and textures complement both simple and elaborate meals, making it a perfect addition to your table.
Common Mistakes to Avoid & How to Perfect the Recipe
1. Not Roasting the Squash Properly
- Mistake: Undercooking or overcrowding the baking pan.
- Fix: Roast squash in a single layer at 400°F for even caramelization.
2. Using Wet Greens
- Mistake: Tossing wet kale into the salad results in sogginess.
- Fix: Wash and dry the kale thoroughly before assembling.
3. Dressing Too Early
- Mistake: Adding the vinaigrette too far in advance can make the kale limp.
- Fix: Dress the salad just before serving for the freshest flavor.
4. Skipping Pepita Toasting
- Mistake: Adding raw pepitas misses out on their rich, nutty flavor.
- Fix: Toast pepitas in a dry skillet for 2–3 minutes until fragrant.
5. Not Adjusting the Dressing to Taste
- Mistake: Serving the vinaigrette as-is may not suit everyone’s preferences.
- Fix: Taste and tweak with more vinegar for tanginess or olive oil for smoothness.
Side Dish Recommendations
Elevate your meal by pairing this Fall Harvest Salad with these complementary sides. These dishes enhance its flavors while creating a balanced and satisfying menu.
1. Creamy Butternut Squash Soup
- A warm, velvety soup pairs beautifully with the salad’s crunchy pepitas and tangy vinaigrette.
2. Garlic Herb Roasted Chicken
- The hearty flavors of roasted chicken complement the salad’s sweet and savory notes.
3. Crusty Artisan Bread
- Serve with fresh, warm bread to soak up the apple cider vinaigrette.
4. Wild Rice Pilaf
- The nutty, earthy flavor of wild rice is a perfect accompaniment to the salad’s vibrant ingredients.
5. Roasted Brussels Sprouts with Balsamic Glaze
- Adds another layer of caramelized sweetness that enhances the butternut squash.
6. Honey-Glazed Salmon
- The sweetness of honey-glazed salmon pairs well with the apple and pomegranate.
7. Mashed Sweet Potatoes
- Creamy and slightly sweet, mashed sweet potatoes balance the tangy dressing.
8. Grilled Portobello Mushrooms
- A vegan option with a meaty texture that complements the freshness of the salad.
Pro Tips for Serving
- Make it a meal: Add grilled chicken, turkey, or even tofu for protein.
- Style it for presentation: Layer ingredients in sections for a beautiful, deconstructed look before tossing.
- Offer the dressing on the side: If serving for a crowd, let guests add the vinaigrette to their liking.
This salad pairs beautifully with both cozy fall dinners and elegant holiday feasts, making it a seasonal staple.
Recipe Tips
- Use fresh ingredients: The salad’s flavor shines when the produce is at its peak, so choose crisp apples, firm butternut squash, and fresh kale.
- Adjust sweetness and tang: Customize the apple cider vinaigrette to your taste by balancing the olive oil and apple cider vinegar.
- Pre-toast pepitas: Toast pepitas in advance and store them in an airtight container to save time.
- Mix textures: For additional crunch, consider adding candied pecans or walnuts.
Storage Instructions
- Store the salad and dressing separately:
- Keep the assembled salad in an airtight container in the refrigerator for up to 2 days.
- Store the apple cider vinaigrette in a jar in the refrigerator for up to 5 days. Shake well before using.
- Prevent sogginess: Add the dressing only when ready to serve to maintain the kale’s crisp texture.
- Store roasted squash separately: Keep the roasted butternut squash in a sealed container to prevent it from softening other ingredients.
Reheating Instructions
- For the roasted squash:
- Reheat in the oven at 350°F for 5–7 minutes to restore its caramelized flavor.
- Alternatively, use a microwave on medium power for 1–2 minutes.
- Avoid reheating the salad base: Kale and other greens are best served fresh and should not be reheated.
Frequently Asked Questions (FAQs)
1. Can I make this salad ahead of time?
Yes! You can prepare all the components—roast the squash, toast the pepitas, and mix the vinaigrette—up to 2 days in advance. Store them separately and assemble the salad just before serving.
2. Can I use a different green instead of kale?
Absolutely! Baby spinach, arugula, or a spring mix are great alternatives if you prefer milder greens.
3. How do I make this salad vegan?
To make this salad vegan, omit the feta cheese or replace it with a plant-based alternative.
4. What can I use instead of pomegranate seeds?
Dried cranberries or fresh orange segments can substitute for pomegranate seeds if they’re not available.
5. Can I add a protein to this salad?
Yes, grilled chicken, turkey, roasted chickpeas, or even quinoa are excellent options to make this salad more filling.
6. How can I make the dressing less tangy?
Reduce the amount of apple cider vinegar slightly and add a teaspoon of honey or maple syrup for sweetness.
7. What type of apple works best in this recipe?
Crisp and slightly sweet apples like Honeycrisp, Fuji, or Pink Lady are ideal for this salad.
8. Can I roast the squash in advance?
Yes, roasted squash can be made up to 2 days ahead and stored in the fridge. Reheat before adding to the salad for the best flavor.
Conclusion
This Fall Harvest Salad with Butternut Squash and Apple is a true celebration of seasonal ingredients and vibrant flavors. It’s healthy, versatile, and perfect for cozy family dinners or festive gatherings. With a balance of roasted sweetness, fresh crunch, and tangy dressing, this dish is sure to become a favorite in your recipe rotation.
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