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Autumn Harvest Salad with Pomegranates

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Ingredients

Scale
    • 1 medium butternut squash, peeled and cubed
    • 1 tablespoon olive oil (plus more for kale)
    • 1/2 cup pecans, toasted
    • 4 cups kale, chopped and stemmed
    • 1/2 cup pomegranate arils
    • 1/4 cup red onion, thinly sliced
    • 1/3 cup feta cheese, crumbled

    Maple Vinaigrette:

    • 1/4 cup olive oil
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon maple syrup
    • Salt and pepper, to taste

     

Instructions

  • Preheat oven to 400°F (200°C). Roast squash with olive oil, salt, and pepper for 25–30 minutes.
  • Toast pecans in a skillet until fragrant, 3–5 minutes.
  • Whisk vinaigrette ingredients together in a small bowl.
  • Massage kale with a teaspoon olive oil until softened.
  • Combine kale, squash, pecans, pomegranate, onion, and feta in a bowl.
  • Drizzle with vinaigrette and toss gently before serving.

Notes

  • Substitute sweet potato for squash if preferred.
  • Swap pecans for pumpkin seeds for a nut-free option.
  • Make ahead: prep squash and vinaigrette up to 1 day in advance.

Nutrition

Find it online: https://sizzlediary.com/autumn-harvest-salad-with-pomegranates/