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Fall Harvest Salad

Fall harvest salad is made with kale, roasted butternut squash, apples, pomegranate seeds, pepitas, and feta. It's a must make for this year's Thanksgiving table!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 -6 servings
Calories: 237 kcal
Course: Salad
Cuisine: American

Ingredients

  • 2 bunches of kale stems removed and chopped
  • 2 cups cubed butternut squash peeled and seeds removed
  • 1 honeycrisp apple sliced
  • 1/2 cup crumbed feta
  • 1/2 cup pomegranate seeds
  • 1/4 cup toasted pepitas
  • balsamic vinaigrette
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • Salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F.  Spread the butternut squash cubes onto baking sheet. Drizzle with olive oil, salt, and pepper then toss to coat. Bake the squash until tender, about 20 minutes
  2. Combine all of the ingredients for the balsamic vinaigrette in a jar or small bowl. Shake or whisk until well combined.
  3. Add the kale to a serving bowl. Pour half of the vinaigrette onto it and then use your hands to massage the vinaigrette into the kale. Massage for a couple minutes until it’s softened, darker in color, and shiny.
  4. Top the salad with the butternut squash, feta, pomegranate seeds, and pepitas. Toss everything together. Add the sliced apples on top of the salad and pour on the remaining vinaigrette.

Nutrition Information

Serving 1g Calories 237kcal (12%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 9g Cholesterol 11mg (4%) Sodium 322mg (13%) Fiber 5g (20%) Sugar 14g (28%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 237

% Daily Value*

Serving 1g
Calories 237kcal 12%
Carbohydrates 26g 9%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 9g 53%
Cholesterol 11mg 4%
Sodium 322mg 13%
Fiber 5g 20%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.