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Fall Harvest Salad with Roasted Butternut Squash, Brussels Sprouts, and Pomegranate Recipe

ByLucy
Jump to Recipe· 4.6 from 57 reviews

Oh, I can’t wait to share this delightful Fall Harvest Salad with Roasted Butternut Squash, Brussels Sprouts, and Pomegranate Recipe with you! It’s one of those recipes that just screams cozy autumn vibes and is packed with flavors that feel both fresh and comforting. The roasted veggies give a lovely caramelized sweetness while the pomegranate adds such a fun pop of tartness and color—trust me, this salad brightens up even the drabbest fall day.

Whether you’re looking for a wholesome lunch, a vibrant side dish for your holiday table, or just want to sneak some seasonal veggies into your week, this Fall Harvest Salad with Roasted Butternut Squash, Brussels Sprouts, and Pomegranate Recipe always delivers. Plus, it’s simple enough to whip up on a busy weeknight but special enough to impress guests. I honestly feel like every bite tells a little story of fall’s best flavors!

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Why This Recipe Works

  • Balanced Flavors: The sweetness of roasted butternut squash pairs perfectly with the slightly bitter Brussels sprouts and tart pomegranate arils.
  • Texture Play: Crunchy pecans and pumpkin seeds add delightful coziness to each bite.
  • Easy Prep with Fresh Impact: Simple roasting and tossing make it accessible for beginners but special enough for seasoned cooks alike.
  • Versatile Serving: It works as a main dish salad, side, or even a festive offering at fall gatherings.
A white bowl filled with a colorful salad sits on a white marbled surface. Inside the bowl, four main layers are arranged from left to right: roasted pecans with a brown, rough texture; bright orange roasted butternut squash cubes; green roasted Brussels sprouts with some browning on the edges; and chopped red apple pieces with their skin on. Below these toppings is a bed of mixed green lettuce. Scattered over the top are white crumbled cheese and vibrant red pomegranate seeds, with some green pumpkin seeds included as well. The bowl has a thin blue rim, and a gray cloth napkin with two silver utensils rests beside it. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Fall Harvest Salad with Roasted Butternut Squash, Brussels Sprouts, and Pomegranate Recipe plays a starring role, from the earthy roasted vegetables to the sweet and tangy accents. Here’s why these ingredients blend so perfectly and some tips to shop for the best of each.

  • Butternut Squash: Look for firm, bright orange flesh with no soft spots; it roasts beautifully and adds natural sweetness.
  • Brussels Sprouts: Choose small to medium heads with tight, vibrant leaves—they roast up crisp and nutty.
  • Olive Oil: A good quality extra virgin works best for roasting and in the vinaigrette, boosting flavor without overpowering.
  • Salt & Pepper: Simple, but essential to bring out the natural flavors of the veggies.
  • Mixed Salad Greens: A fresh, peppery mix like baby arugula or spring mix adds a nice contrast to the warm roasted veggies.
  • Honeycrisp Apple: Crisp and sweet-tart apples like Honeycrisp provide a fresh crunch that brightens the salad.
  • Pecans: Toasted pecans add buttery crunch and richness—great for texture.
  • Pomegranate Arils: Fresh arils burst juicy tartness; if unavailable, dried cranberries are a handy substitute.
  • Goat’s Cheese: Its creamy tang contrasts beautifully with the salad’s sweetness and bitterness.
  • Pumpkin Seeds: Nutty and crunchy, these also add a subtle seasonal flair.
  • Balsamic Vinegar: For a mellow acidity in the vinaigrette that complements the roasted veggies.
  • Honey or Maple Syrup: Just a touch of sweetness to balance the tang.
  • Dijon Mustard: Adds a gentle punch and emulsifies the dressing nicely.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Fall Harvest Salad with Roasted Butternut Squash, Brussels Sprouts, and Pomegranate Recipe is — it invites you to experiment with your favorite seasonal tweaks. Sometimes I’ll swap out goat cheese for feta or skip nuts for a nut-free version, and it still tastes amazing every time.

  • Variation: Try adding roasted sweet potatoes or substituting kale for mixed greens if you want a heartier base — I did that once when I was craving extra green goodness and it was fantastic.
  • Dietary Modifications: Feel free to use maple syrup instead of honey to make it vegan-friendly, or leave out the cheese for a dairy-free version.
  • Seasonal Twists: In winter, dried cranberries replace pomegranate beautifully and add a touch of sweetness when fresh arils aren’t around.

Step-by-Step: How I Make Fall Harvest Salad with Roasted Butternut Squash, Brussels Sprouts, and Pomegranate Recipe

Step 1: Prep & Roast the Harvest Veggies

First thing’s first — preheat your oven to 350ºF. Then, grab a large bowl and toss your cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. I like to spread them evenly on a nonstick baking sheet lined with parchment paper to avoid any sticking and make cleanup a breeze. Roast everything for about 20-25 minutes until the squash is tender and the Brussels sprouts come out crispy on the edges. Keep an eye toward the end so your veggies don’t burn — that lightly charred flavor is perfect but actual burnt bits? Not so much.

Step 2: Whip Up the Balsamic Vinaigrette

While the veggies roast, this is the perfect time to mix the salad dressing. Combine balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper in a small jar or bowl. I usually shake the jar vigorously — it’s so satisfying and you get a perfectly emulsified vinaigrette without any gadget fuss. Give it a quick taste and adjust sweetness or seasoning if needed.

Step 3: Assemble the Fall Harvest Salad

Once your roasted veggies have cooled just a bit, toss them over your mixed salad greens in a large bowl. Add chopped Honeycrisp apple, pecans, pomegranate arils, pumpkin seeds, and goat’s cheese — all those flavors and textures come together magically. Drizzle with your balsamic vinaigrette and gently toss to coat without bruising the greens or squashing the pomegranate seeds.

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Tips from My Kitchen

  • Roast Evenly: Cut the butternut squash and Brussels sprouts roughly the same size to ensure even roasting and texture.
  • Pomegranate Prep: I sometimes find it easiest to remove arils over a bowl of water to catch the seeds without making a mess.
  • Temper the Goat Cheese: Let the goat cheese sit at room temperature for a few minutes before adding; it crumbles more easily and melts just a little for creaminess.
  • Avoid Soggy Greens: Roast veggies ahead, cool them, then assemble salad just before serving to keep greens crisp.

How to Serve Fall Harvest Salad with Roasted Butternut Squash, Brussels Sprouts, and Pomegranate Recipe

A white bowl with a blue rim holds a colorful salad arranged in separate sections. The bottom layer is green leafy lettuce, topped with four main layers: chopped red apple pieces with skin on at the top, golden roasted Brussels sprouts to the right, bright orange roasted butternut squash cubes below, and a mix of pecans at the bottom. The salad is sprinkled with white crumbled cheese, red pomegranate seeds, and light green pumpkin seeds scattered across all sections. The bowl is placed on a white marbled surface with a white bowl of additional pumpkin seeds visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this salad with extra pumpkin seeds or a sprinkle of freshly cracked black pepper and a few extra pomegranate arils just before serving for that fresh sparkle. A tiny drizzle of good quality olive oil or a few sprigs of fresh thyme can also elevate the sensory experience.

Side Dishes

This Fall Harvest Salad pairs beautifully with roasted chicken or pork loin, but I’ve also served it alongside warm crusty bread for an easy vegetarian meal. Sometimes I like to add a bowl of cozy soup like butternut squash bisque to complete a fall-inspired feast.

Creative Ways to Present

For holiday gatherings, I’ve presented this salad layered in a clear glass trifle bowl so you can see all the layers of colorful ingredients. Another favorite is to serve it in mini mason jars for a charming individual salad presentation—perfect for potlucks or picnics!

Make Ahead and Storage

Storing Leftovers

Once tossed with the dressing, this salad is best enjoyed fresh, but you can store leftovers in an airtight container for up to two days. I usually keep the dressing separate if I plan to save any, tossing the salad just before serving to avoid soggy greens.

Freezing

I don’t recommend freezing this salad because the fresh greens and fruits lose texture after thawing, but you can freeze the roasted butternut squash and Brussels sprouts separately. They reheat nicely and can then be combined with fresh salad components.

Reheating

To reheat leftover roasted veggies, I warm them gently in a skillet or oven at a low temperature to avoid drying out. Then, add them to fresh greens and accompaniments so your salad doesn’t lose its crispness or freshness.

FAQs

  1. Can I make the Fall Harvest Salad with Roasted Butternut Squash, Brussels Sprouts, and Pomegranate Recipe ahead of time?

    Yes! You can roast the butternut squash and Brussels sprouts up to two days ahead and store them in the fridge. Keep the dressing and greens separate until you’re ready to serve to preserve freshness and prevent soggy salad.

  2. What can I substitute for pomegranate arils in this salad?

    If pomegranate isn’t in season or available, dried cranberries or cherries work wonderfully, giving that sweet-tart pop you want. Just be mindful that dried fruits are sweeter and chewier than fresh arils.

  3. How do I get perfectly crispy Brussels sprouts when roasting?

    Make sure the Brussels sprouts are cut in half with the cut side down on the baking sheet, spaced apart, and tossed well in oil. Roasting at 350ºF for 20-25 minutes yields tender insides with crispy edges—higher temps can burn them if you’re not watching closely.

  4. Can I use a different cheese besides goat cheese?

    Absolutely! Crumbled feta, blue cheese, or even shaved Parmesan would complement this salad beautifully. Each brings its own unique flavor punch, so feel free to personalize it based on what you love or have on hand.

Final Thoughts

This Fall Harvest Salad with Roasted Butternut Squash, Brussels Sprouts, and Pomegranate Recipe is truly one of my favorite ways to celebrate the season’s bounty. It’s colorful, packed with textures and flavors, and comes together in such an approachable way. I hope you give it a try and maybe find it becomes a fall staple in your kitchen just like it is in mine—it’s one of those dishes that feels like a warm hug on a crisp day!

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Fall Harvest Salad with Roasted Butternut Squash, Brussels Sprouts, and Pomegranate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 57 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Fall Harvest Salad combines roasted butternut squash and Brussels sprouts with fresh mixed greens, crisp Honeycrisp apple, crunchy pecans and pumpkin seeds, tangy goat’s cheese, and sweet pomegranate arils, all brought together with a homemade balsamic vinaigrette. Perfect for a hearty, nutritious, and flavorful autumn meal or side dish.

Ingredients

Roasted Vegetables

  • 3 cups cubed butternut squash
  • 1 pound Brussels sprouts, halved
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Salad Components

  • 4-6 cups mixed salad greens
  • 1 large Honeycrisp apple, chopped
  • ⅓ cup chopped pecans
  • ⅓ cup pomegranate arils or dried cranberries
  • 4 oz goat’s cheese, crumbled
  • ¼ cup pumpkin seeds

Balsamic Vinaigrette

  • ⅓ cup balsamic vinegar
  • ½ cup olive oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  1. Preheat oven. Preheat your oven to 350ºF to get ready for roasting the vegetables.
  2. Toss vegetables. In a large mixing bowl, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  3. Prepare baking sheet. Spread the coated vegetables onto a nonstick baking sheet. If you’re using a regular baking sheet, line it with parchment paper first to prevent sticking.
  4. Roast vegetables. Place the baking sheet in the oven and bake for 25 minutes or until the squash is tender and the Brussels sprouts have crispy edges.
  5. Make vinaigrette. While the vegetables roast, prepare the balsamic vinaigrette by combining balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and ground black pepper in a small jar or bowl. Whisk or shake it vigorously until well emulsified.
  6. Cool vegetables. Once baked, remove the vegetables from the oven and set them aside to cool slightly.
  7. Assemble salad. In a large salad bowl, add the mixed greens. Top with the roasted butternut squash and Brussels sprouts, chopped Honeycrisp apple, chopped pecans, pomegranate arils or dried cranberries, pumpkin seeds, and crumbled goat’s cheese.
  8. Dress and serve. Drizzle the salad with the prepared balsamic vinaigrette and toss gently to combine. Serve immediately and enjoy your fall-inspired harvest salad!

Notes

  • To make the salad vegan, replace goat’s cheese with a plant-based cheese alternative or omit it.
  • Substitute pecans with walnuts or almonds if preferred.
  • For a gluten-free option, ensure the Dijon mustard and other ingredients are certified gluten-free.
  • The salad can be served warm or at room temperature depending on preference.
  • If pomegranate arils are unavailable, dried cranberries add a similar sweet-tart flavor.
  • To speed up the roasting process, cut the vegetables into smaller pieces but adjust the cooking time accordingly.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 10 g
  • Sodium: 350 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 15 mg

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