Print

Wholesome Fall Harvest Salad with Pomegranate and Pecans

fall harvest salad - featured image
Print Recipe

A sturdy, flavorful fall salad featuring roasted butternut squash, toasted pecans, tart pomegranate seeds, and mixed greens with a simple apple cider vinaigrette.

Ingredients

Scale
  • 8 oz mixed greens (blend of baby spinach and arugula)
  • 1 cup roasted butternut squash, diced into ½-inch cubes
  • ½ cup pecans, toasted
  • ½ cup pomegranate seeds
  • ½ cup feta cheese, crumbled (optional)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Toast pecans in a medium skillet over medium-low heat for 3-5 minutes until golden brown and fragrant. Remove and let cool completely.
  2. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized. Let cool.
  3. Prepare pomegranate seeds by scoring the skin, submerging in water, and separating sections to release seeds. Drain and pat dry.
  4. In a small jar with a tight lid, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Shake vigorously until emulsified.
  5. In a large bowl, combine mixed greens, cooled roasted squash, toasted pecans, and pomegranate seeds.
  6. Crumble feta cheese over the top.
  7. Drizzle dressing over the salad just before serving and toss gently to coat evenly. Serve immediately.

Notes

Toast pecans for best flavor. Do not overcrowd squash on baking sheet to ensure proper roasting. Prep components separately and dress just before serving to prevent wilting. If using kale, massage leaves with olive oil first.

Nutrition

Keywords: fall salad, harvest salad, pomegranate pecan salad, roasted squash salad, healthy side dish, gluten-free salad, autumn recipes

Find it online: https://lunafeast.com/wholesome-fall-harvest-salad-with-pomegranate-and-pecans/