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Autumn Harvest Salad with Pomegranates

Autumn Harvest Salad with Pomegranates for Cozy Fall Feasts

This Autumn Harvest Salad with Pomegranates combines roasted butternut squash, tangy pomegranates, and crunchy pumpkin seeds for a healthy fall dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Mixed Salad Greens A variety like arugula, spinach, and romaine
  • 2 cups Butternut Squash Roasted, can substitute with acorn squash
  • 1 cup Pomegranate Seeds Tangy flavor; cranberries can be sweeter alternative
  • 1 cup Feta Cheese Creamy and tangy; plant-based cheese for vegan
  • 1/2 cup Pumpkin Seeds (Pepitas) Toasted for crunch; sunflower seeds as substitute
  • 1/4 cup Red Onion Sharp flavor; green onions for milder taste
  • 1 apple Apple Slices Crisp varieties like Honeycrisp
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Essential for dressing
  • 2 tablespoons Balsamic Vinegar Adds complexity; apple cider vinegar as alternative
  • 1 tablespoon Honey Balance acidity with sweetness; maple syrup for vegan
  • 1/2 teaspoon Salt Kosher or sea salt recommended
  • 1/4 teaspoon Black Pepper Freshly ground adds warmth

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, and black pepper in a bowl. Spread evenly on the baking sheet.
  3. Roast the squash for about 20 minutes, stirring halfway through, until golden and tender.
  4. In a large bowl, combine salad greens, roasted squash, pomegranate seeds, feta, pumpkin seeds, red onion, and apple slices. Toss gently.
  5. In a small bowl, whisk together balsamic vinegar, honey, and olive oil until emulsified.
  6. Drizzle the dressing over the salad and toss to coat evenly.
  7. Serve immediately or refrigerate for up to an hour to allow flavors to meld.

Nutrition

Serving: 1salad servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 450IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

For best flavor, prepare the dressing just before serving and adjust the honey and vinegar to taste.

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