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Ultra close-up macro of roasted butternut squash harvest salad with caramelized squash cubes, baby kale, pomegranate seeds, and goat cheese

Roasted Butternut Squash Harvest Salad Bowl

A nourishing, vibrant autumn harvest salad featuring caramelized roasted butternut squash, tender baby kale, creamy goat cheese, crunchy toasted pecans, and sweet pomegranate jewels tossed in a homemade maple apple cider vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Harvest Bowl, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 345
Ingredients Method Nutrition

Ingredients
  

Roasted Butternut Squash Base
  • 1 medium butternut squash peeled, seeded, and cut into ¾-inch cubes (about 4 cups)
  • 2 tablespoon extra virgin olive oil for roasting
  • ½ teaspoon ground cinnamon adds warm autumn aroma
  • ½ teaspoon fine sea salt to season
  • ¼ teaspoon freshly ground black pepper to taste
Harvest Salad Greens & Toppings
  • 5 cups baby kale and spinach blend washed, stems removed, loosely packed
  • 4 oz creamy goat cheese chilled, crumbled (or feta cheese)
  • ½ cup fresh pomegranate arils sweet-tart ruby seeds
  • ½ cup pecan halves lightly toasted in a dry skillet
  • ¼ cup raw pepitas shelled pumpkin seeds, toasted
Maple Cider Vinaigrette
  • 3 tablespoon extra virgin olive oil high-quality cold pressed
  • 2 tablespoon raw apple cider vinegar with the mother
  • 1.5 tablespoon pure maple syrup Grade A dark amber
  • 1 teaspoon Dijon mustard acts as natural emulsifier
  • 1 clove garlic finely grated or minced
  • ¼ teaspoon fine sea salt plus fresh cracked black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with unbleached parchment paper.
  2. Toss cubed butternut squash with 2 tablespoons extra virgin olive oil, ground cinnamon, sea salt, and black pepper until evenly coated. Spread in a single layer with space between cubes to ensure crisp roasted edges.
  3. Roast for 22 to 25 minutes, tossing halfway through, until the squash is fork-tender and deeply caramelized on the edges. Remove and let cool for 5 to 7 minutes.
  4. While the squash roasts, whisk the maple cider vinaigrette ingredients together in a glass jar or small bowl: olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, minced garlic, sea salt, and black pepper until emulsified.
  5. Place the baby kale and spinach in a large wide salad bowl. Drizzle with 2 tablespoons of the vinaigrette and gently massage the greens with clean hands for 30 seconds to tenderize the leaves.
  6. Top the dressed greens with the warm roasted butternut squash, toasted pecans, pumpkin seeds, fresh pomegranate arils, and crumbled goat cheese. Drizzle with remaining vinaigrette and serve immediately.

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 32gProtein: 8gFat: 22gSaturated Fat: 5.5gCholesterol: 15mgSodium: 360mgPotassium: 620mgFiber: 6gSugar: 16gVitamin A: 420IUVitamin C: 38mgCalcium: 165mgIron: 2.4mg

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