Description
A vibrant fall harvest salad combining roasted butternut squash and Brussels sprouts with crisp greens, sweet apple, crunchy pecans and pumpkin seeds, tart pomegranate, creamy goat cheese, and a tangy balsamic vinaigrette, perfect for a wholesome seasonal meal.
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
- 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 prepare 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.
- Roast Vegetables: Spread the coated vegetables onto a nonstick baking sheet or a parchment-lined regular baking sheet. Place in the oven and bake for 25 minutes or until the squash is tender and Brussels sprouts are crispy.
- Prepare Vinaigrette: While the vegetables bake, combine balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper in a small jar or bowl. Whisk or shake well to emulsify.
- Cool Vegetables: Remove the roasted vegetables from the oven and let them cool slightly to avoid wilting the salad greens.
- Assemble Salad: In a large salad bowl, add mixed greens and top with the roasted butternut squash, Brussels sprouts, chopped apple, pecans, pomegranate arils or dried cranberries, pumpkin seeds, and crumbled goat’s cheese.
- Dress and Serve: Drizzle the salad with the prepared balsamic vinaigrette just before serving. Toss gently if desired and enjoy your fresh fall harvest salad.
Notes
- Use parchment paper on a regular baking sheet to prevent sticking if a nonstick sheet is unavailable.
- Substitute honey with maple syrup to keep the vinaigrette vegan-friendly.
- For a nut-free version, omit pecans and pumpkin seeds or replace with roasted chickpeas.
- Allow roasted vegetables to cool slightly before adding to greens to prevent wilting.
- Use fresh pomegranate arils when in season for the best flavor and texture; dried cranberries are a great alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 15 mg
