Description

This Fall Harvest Salad features roasted butternut squash and crispy Brussels sprouts tossed with mixed greens, sweet Honeycrisp apple, crunchy pecans, pomegranate arils, pumpkin seeds, and creamy goat’s cheese. Finished with a tangy balsamic vinaigrette, this vibrant salad is perfect for a nutritious lunch or a delightful side dish during cooler months.

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

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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 vegetables onto a nonstick baking sheet or a parchment-lined baking sheet. Roast in the oven for 25 minutes until the squash is tender and the Brussels sprouts are crispy on the edges.
Make Vinaigrette: While the vegetables roast, prepare the balsamic vinaigrette by combining balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper in a small jar or bowl. Whisk or shake well until emulsified.
Cool Roasted Vegetables: Remove the roasted butternut squash and Brussels sprouts from the oven and allow them to slightly cool at room temperature.
Assemble Salad: In a large salad bowl, place the mixed salad greens. Top with the roasted vegetables, chopped Honeycrisp apple, chopped pecans, pomegranate arils or dried cranberries, pumpkin seeds, and crumbled goat’s cheese.
Dress and Serve: Drizzle the salad with the prepared balsamic vinaigrette. Toss gently if desired and serve immediately for best freshness.

Notes

For extra crunch, toast the pecans and pumpkin seeds lightly before adding to the salad.
Honeycrisp apples add sweetness and crispness; you can substitute with Fuji or Gala apples if preferred.
If you don’t have pomegranate arils, dried cranberries make a delicious and convenient alternative.
Use parchment paper to prevent sticking on a regular baking sheet if a nonstick sheet is unavailable.
The vinaigrette can be made a day ahead and stored in the refrigerator, just whisk before using.
To make this salad vegan, substitute goat’s cheese with a plant-based cheese or omit it entirely, and replace honey with maple syrup.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 12 g
Sodium: 450 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 6 g
Protein: 7 g
Cholesterol: 15 mg