This Healthy Fall Harvest Salad is a colorful mix of fresh greens, roasted veggies, and crunchy nuts. It’s like autumn on a plate, bursting with flavor and nutrients!
Every bite is like a little celebration of the season! I love adding a scoop of feta cheese for that extra zing. Perfect for a cozy dinner or a refreshing lunch. 🍂🥗
Key Ingredients & Substitutions
Arugula or Mixed Greens: Arugula adds a peppery flavor, but if you can’t find it, any mixed greens or baby spinach will work nicely. I love using a creamy dressing to balance the pepperiness of arugula!
Butternut Squash: This winter squash is sweet and hearty. If you don’t have butternut squash, you can use sweet potatoes or even roasted carrots for a different twist.
Zucchini: Adds great texture and color. If you want a twist, try using yellow squash or even roasted bell peppers instead.
Pomegranate Seeds: These add a pop of color and sweetness. If they’re not in season, dried cranberries or sliced apples can provide a tasty alternative.
Goat Cheese or Feta: I prefer goat cheese for its creaminess, but feta is a great substitute if you enjoy a saltier tang. Dairy-free options like cashew cheese can work too.
How Do You Roast Vegetables Perfectly?
Getting roasted vegetables just right enhances their flavor. Here’s how to do it:
- Preheat your oven well – aim for 400°F (200°C) as it helps vegetables cook evenly.
- Coat vegetables in oil and spices. Don’t skimp on the oil; it helps develop that nice caramelization.
- Spread out the veggies in a single layer on the baking sheet. Overcrowding leads to steaming instead of roasting!
- Check occasionally and toss or flip for even cooking. This helps all sides get that delicious browning.
- Roast until tender; about 20 minutes for butternut squash, then add zucchini for another 10-15 minutes.
Healthy Fall Harvest Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh arugula or mixed salad greens
- 2 cups butternut squash, peeled and cut into 1-inch cubes
- 1 medium zucchini, sliced into rounds
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled goat cheese or feta cheese
- 2 tablespoons pumpkin seeds (pepitas)
- 2 tablespoons olive oil (plus extra for roasting)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This Healthy Fall Harvest Salad takes about 15 minutes of prep time and 30-35 minutes of cooking time—perfect for a quick and nutritious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to keep the cleanup easy.
2. Prepare the Butternut Squash:
In a mixing bowl, combine the cubed butternut squash with 2 tablespoons of olive oil, ground cinnamon, ground cumin, salt, and pepper. Mix it well until all the cubes are evenly coated.
3. Roast the Vegetables:
Next, spread the seasoned squash in a single layer on your prepared baking sheet. Roast it in the preheated oven for about 20 minutes.
4. Add Zucchini to Roast:
After 20 minutes, carefully add the sliced zucchini to the baking sheet. Drizzle a little olive oil over the zucchini, toss it gently, and return the baking sheet to the oven. Roast for an additional 10-15 minutes until the squash is tender and the zucchini is golden.
5. Make the Dressing:
While your veggies are roasting, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper in a small bowl. Give it a taste to make sure it suits your liking!
6. Assemble the Salad:
In a large salad bowl, layer the arugula or mixed greens as your base. Top it with the roasted butternut squash and zucchini.
7. Add Crunch and Flavor:
Sprinkle the salad with pomegranate seeds for a lovely burst of sweetness and color. Crumble the goat cheese or feta over the top, and then scatter the pumpkin seeds for extra crunch.
8. Dress It Up:
Drizzle your homemade dressing over the salad. Gently toss everything together until well combined—this makes every bite full of flavor!
9. Serve and Enjoy:
Enjoy your vibrant, nutrient-packed Healthy Fall Harvest Salad as a delightful main dish or a refreshing side to complement any meal. Dig in and savor the flavors of fall!
Can I Use Other Greens Instead of Arugula?
Absolutely! If arugula isn’t available, you can use baby spinach, mixed salad greens, or even kale. Just make sure to massage kale leaves with the dressing first for a more tender texture.
How Can I Store Leftover Salad?
To keep leftovers fresh, store the salad components separately. Keep the roasted vegetables, greens, and dressing in airtight containers in the fridge. The vegetables are best consumed within 2-3 days, while the dressing can last for up to a week.
Can I Make This Salad Ahead of Time?
You can prepare the roasted vegetables and dressing in advance. Combine them with the greens and toppings just before serving to keep everything crisp and fresh.
What Are Some Other Add-Ins I Can Use?
Feel free to customize! You can add nuts like walnuts or almonds, sliced apples or pears for additional sweetness, or even chickpeas for some extra protein. Get creative with ingredients you love!
