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
Scale
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
- Preheat oven. Preheat your oven to 350ºF to get ready for roasting the vegetables.
- 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.
- 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.
- 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.
- 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.
- Cool vegetables. Once baked, remove the vegetables from the oven and set them aside to cool slightly.
- 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.
- 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
