Description
Experience the flavors of autumn in every bite with this Gourmet Fall Harvest Salad. Featuring vibrant pomegranate seeds, sweet roasted butternut squash, and a mix of crisp greens, this salad captivates the senses and serves as a stunning centerpiece for your Thanksgiving table or any fall gathering. Quick and easy to prepare, it?s not just a dish but a celebration of seasonal ingredients that will leave everyone craving more.
Ingredients
Scale
- 4 cups mixed greens (baby spinach and arugula)
- 1 cup pomegranate seeds
- 2 cups roasted butternut squash (cubed)
- 1/2 cup toasted pecans
- 1/3 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400?F (200?C). Cube the butternut squash, toss with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast for 25-30 minutes until tender and caramelized.
- In a dry skillet over medium heat, toast pecans for about 5 minutes until fragrant.
- In a large bowl, combine mixed greens, roasted squash (once cooled), pomegranate seeds, and toasted pecans.
- Top with crumbled feta cheese and drizzle balsamic vinaigrette just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (250g)
- Calories: 350
- Sugar: 12g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg