Fall Harvest Salad

Utilizing seasonal ingredients is essential for creating dishes that are both delicious and nutrient-dense. Seasonal produce is at its peak in terms of flavor and freshness, often harvested at the height of ripeness. This not only ensures that your meals taste better but also supports local farmers and reduces your carbon footprint by minimizing transportation. The ingredients in the Fall Harvest Salad, such as butternut squash and Brussels sprouts, are not only readily available in autumn, but they also provide the comfort we seek during the cooler months. Embracing seasonal eating allows us to enjoy the natural cycles of nature while maximizing the nutritional benefits of our meals.

Celebrate the flavors of fall with this vibrant Fall Harvest Salad! Packed with nutrient-rich mixed greens, roasted butternut squash, and thinly sliced Brussels sprouts, this dish bursts with sweetness from apples and dried cranberries. A sprinkle of toasted walnuts and feta cheese adds crunch and creaminess, while pomegranate seeds bring a pop of color. Drizzled with a homemade apple cider vinaigrette, it's a delightful addition to any autumn meal. Perfect for gatherings or a cozy dinner at home!

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Ingredients

4 cups mixed greens (arugula, spinach, and baby kale)

1 medium butternut squash, peeled and cubed

1 cup Brussels sprouts, thinly sliced

1 apple (such as Honeycrisp or Fuji), cored and thinly sliced

1/2 cup dried cranberries

1/2 cup walnuts, chopped and toasted

1/4 cup feta cheese, crumbled

1/4 cup pomegranate seeds

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions

Roast the Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash and sliced Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer. Roast in the oven for about 25-30 minutes or until tender and caramelized, stirring halfway through.

Prepare the Dressing: In a small bowl or jar, mix the remaining olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Whisk or shake until well combined and emulsified.

Assemble the Salad: In a large bowl, combine the mixed greens, roasted butternut squash, and Brussels sprouts. Add the apple slices, dried cranberries, toasted walnuts, feta cheese, and pomegranate seeds.

Dress the Salad: Drizzle the dressing over the salad and toss gently until everything is evenly coated.

Serve: Divide the salad among plates or serve in a large bowl, garnishing with extra pomegranate seeds and walnuts if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4