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–+ servings

Autumn Harvest Salad Recipe

A crisp and flavorful Autumn Harvest Salad made with fresh greens, roasted butternut squash, apples, goat cheese, and candied pecans. Everything is tossed in a bright homemade pomegranate vinaigrette for a fall salad that is refreshing, colorful, and perfect for Thanksgiving or any cozy dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients  

Roasted Butternut Squash

  • 20 oz butternut squash cut and cubed
  • 2 tbsp avocado oil
  • 1 tsp rosemary chopped
  • Salt and pepper to taste

Salad

  • 1 (5 oz) bag spring mix salad
  • 1/2 cup roasted butternut squash (from recipe above)
  • 1/2 green apple sliced thin
  • 1/2 red apple sliced thin
  • 1/3 cup candied pecans
  • 2 tbsp goat cheese
  • Pomegranate seeds

Pomegranate Vinaigrette

  • 1/4 cup pomegranate juice
  • 1/4 cup extra virgin olive oil
  • 1 tbsp white vinegar
  • 1 tsp dijon mustard
  • Salt & pepper to taste

Method 

Roast the Butternut Squash

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Add the cubed butternut squash, avocado oil, chopped rosemary, salt, and pepper. Toss well to coat.
  • Spread into an even layer and roast for 30 minutes or until fork tender and lightly golden. Let cool slightly before adding to the salad.

Assemble the Salad

  • Add the spring mix to a large serving bowl or a serving platter with higher sides. Layer on 1/2 cup of the roasted squash, sliced apples, candied pecans, goat cheese, and pomegranate seeds.

Make the Vinaigrette

  • In a small jar, shake together the pomegranate juice, olive oil, vinegar, Dijon, salt, and pepper until smooth.
  • Drizzle the vinaigrette over the salad right before serving and toss gently.
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