The Fall Harvest Roasted Butternut Squash and Pomegranate Salad is a showstopper that truly embodies the essence of autumn. This vibrant dish offers a delightful interplay of sweet and savory flavors, with a satisfying mix of textures that dance on the palate. It’s more than just a salad; it’s a celebration of seasonal ingredients, perfect for any gathering or a delightful weeknight meal. This butternut squash salad is designed to impress with its visual appeal and complex flavor profile. Featuring tender, caramelized butternut squash, the bright burst of pomegranate arils, and the satisfying crunch of spiced pepitas, it’s a culinary masterpiece that’s surprisingly easy to make.

⏱ Time: 45 min
👥 Servings: 4-6
📊 Level: Medium
🥗 10 ingredients
Fall Harvest Salad: Roasted Butternut Bliss - butternut squash - Butternut squash salad: Try this ultimate fall harvest recipe featuring roasted squash, pomegra

Fall Harvest Salad: Roasted Butternut Bliss

The Fall Harvest Roasted Butternut Squash and Pomegranate Salad is a showstopper that truly embodies the essence of autumn. This vibrant dish offers a delightful interplay of sweet and savory flavors, with a satisfying mix of textures that dance on the palate. It’s more than just a salad; it’s a celebration of seasonal ingredients, perfect for any gathering or a delightful weeknight meal. This butternut squash salad is designed to impress with its visual appeal and complex flavor profile. Featur
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoon extra virgin olive oil
  • 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles
  • 2 tablespoons honey
  • 1/2 cup raw pepitas
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 head kale, shredded
  • 4 cups shredded brussels sprouts
  • arils from 1 pomegranate
  • 4-6 fresh figs (optional)

Method
 

  1. Preheat oven to 425°F (220°C). On a baking sheet, toss butternut squash with 1 tbsp olive oil, 1 tbsp honey, 1/2 tsp cinnamon, salt, and pepper. Roast for 25-30 minutes until tender.
  2. Line a separate baking sheet with parchment. Add pepitas, 1 tbsp olive oil, 1 tbsp honey, 1/2 tsp cinnamon, cayenne, and salt. Bake for 8-10 minutes until toasted.
  3. In a large salad bowl, combine shredded kale, shredded brussels sprouts, and pomegranate arils.
  4. For the vinaigrette: Heat 1 tbsp olive oil in a skillet over medium heat. Add shallots and sage, cook until fragrant. Cool slightly. Whisk in pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper, and red pepper flakes.
  5. Pour vinaigrette over the salad and toss to combine. Add roasted squash, tossing gently.
  6. Top the salad with toasted pepitas, fresh figs (if using). Enjoy your vibrant fall harvest salad!

Notes

– Roast the butternut squash until fork-tender but not mushy.
– Watch the pepitas carefully as they can burn quickly.
– Use fresh, high-quality pomegranate arils for the best flavor.
– Adjust sweetness and tanginess of the vinaigrette to your preference.

Pro tips

  • Roast the butternut squash until fork-tender but not mushy.
  • Watch the pepitas carefully as they can burn quickly.
  • Use fresh, high-quality pomegranate arils for the best flavor.
  • Adjust sweetness and tanginess of the vinaigrette to your preference.

This butternut squash salad is a testament to the delicious possibilities of fall produce. Enjoy this vibrant, flavorful dish!

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