Go Back
- 2 cups mixed salad greens (arugula, spinach, and kale) - 1 cup cooked quinoa - 1 cup butternut squash, peeled and cubed - 1/2 cup pomegranate seeds - 1/2 cup feta cheese, crumbled - 1/4 cup walnuts, roughly chopped - 1/4 cup dried cranberries - 1/4 cup olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon maple syrup When I create a salad, I want it to burst with flavor. This Pomegranate Autumn Harvest Salad does just that. You start with mixed salad greens like arugula, spinach, and kale. Each green adds a unique crunch and taste. Then, you have cooked quinoa, which makes the salad hearty. It’s rich in protein and keeps you full. Next, the star of the show is roasted butternut squash. When you roast it, the natural sugars caramelize, giving it a sweet and nutty flavor. The warm squash contrasts perfectly with the fresh greens. Now, let’s talk about fun add-ins. Pomegranate seeds add a pop of color and a sweet-tart zing. Crumbled feta cheese brings in a creamy texture that balances the crunch. I love adding walnuts for a nutty crunch and dried cranberries for a chewy sweetness. The dressing is simple yet delicious. Olive oil gives a smooth base, while apple cider vinegar adds tang. A touch of maple syrup sweetens it just right. This dressing ties all the flavors together and makes each bite memorable. {{ingredient_image_2}} 1. Preheat the oven: Start by setting your oven to 400°F (200°C). This heat is perfect for roasting the squash. 2. Cooking quinoa: While the oven heats, rinse 1 cup of quinoa under cold water. Then, cook it following package instructions. Usually, you simmer it in water or broth until it becomes fluffy. When done, fluff it with a fork and let it cool. 1. Seasoning and baking times: Cut 1 cup of peeled butternut squash into cubes. Spread them on a baking sheet. Drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast the squash for 25-30 minutes. 2. Visual cues for doneness: Look for a golden-brown color and fork-tender texture. The squash should be soft and slightly caramelized. 1. Combining salad ingredients: In a large bowl, mix 2 cups of salad greens, the cooled quinoa, roasted butternut squash, 1/2 cup of pomegranate seeds, 1/2 cup of crumbled feta cheese, 1/4 cup of walnuts, and 1/4 cup of dried cranberries. 2. Tossing with dressing: In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, salt, and pepper. Drizzle this dressing over the salad. Gently toss everything until all the ingredients are well coated. To balance flavors, use fresh herbs like parsley or mint. These herbs brighten the dish. You can also add a splash more apple cider vinegar for extra tang. Taste as you go to find your perfect mix. For crunch and freshness, use crisp greens. Arugula, spinach, and kale work well together. Mix them right before serving to keep them crisp. Serve the salad in a large, shallow bowl. This makes it easy for guests to take what they want. You can also plate individual servings for a fancy touch. It looks nice and saves time. Garnish the salad with extra pomegranate seeds and a few walnut pieces. This adds color and texture. Try a drizzle of extra dressing on top for a great look. To adjust servings for gatherings, simply double or triple the ingredients. Keep the same ratios for flavor. For ingredient substitutions, swap quinoa with farro or barley. These grains add a new taste and texture. You can also replace feta with goat cheese for a different flavor. Pro Tips Roasting Perfection: Ensure your butternut squash is cut into uniform pieces for even roasting. This helps achieve that perfect caramelization and tenderness. Quinoa Cooking: Rinse quinoa thoroughly before cooking to remove its natural coating, saponin, which can impart a bitter taste. This step is essential for a deliciously fluffy result. Dressing Balance: Taste your dressing before adding it to the salad. Adjust the sweetness of the maple syrup or the acidity of the vinegar to suit your personal preference. Garnishing for Flair: Add extra pomegranate seeds and walnut pieces as a garnish for an appealing presentation. It enhances the visual appeal and adds a satisfying crunch in every bite. {{image_4}} For those who follow a vegan diet, you can skip the feta cheese and use a vegan cheese alternative. Many brands offer creamy options that melt beautifully. You can also use tahini or avocado for creaminess. If gluten is a concern, quinoa is naturally gluten-free. Just ensure that any additional ingredients, like the dressing, are also gluten-free. Look for tamari instead of soy sauce if you want to boost flavor while keeping it safe. In autumn, you can swap in other vegetables like roasted carrots or Brussels sprouts. These can add even more color and flavor to your salad. If you want a twist, try adding sliced apples or pears instead of pomegranate. For cheese, blue cheese or goat cheese can give a sharp flavor. Each option offers a unique taste that complements the salad well. To boost protein, grilled chicken is a great choice. Season it simply with salt and pepper, then grill until cooked. You can also use marinated tofu for a plant-based option. For more protein, mix in extra quinoa. You could also try adding chickpeas or black beans. They add a hearty texture and pair well with the salad's flavors. To keep your Pomegranate Autumn Harvest Salad fresh, store it in an airtight container. This helps keep the greens crisp and the flavors vibrant. Layer the heavier ingredients, like butternut squash and quinoa, at the bottom. Place the greens on top to avoid wilting. If you have dressing left, store it separately. This prevents sogginess. You may not need to reheat the salad, but if you want to enjoy warm butternut squash, do it carefully. Use the microwave on low power for a short time. Avoid heating the salad dressing, as it can lose flavor. Serve the salad cold or at room temperature for the best taste. The salad lasts about 3 days in the fridge. Check for signs of spoilage like brown or slimy greens. If the pomegranate seeds look dry or shriveled, it’s time to toss them. Always trust your senses when it comes to food safety. Yes, you can prepare this salad ahead of time. To do this, follow these meal prep tips: - Store Ingredients Separately: Keep the salad greens, quinoa, and roasted squash in different containers. This helps to keep everything fresh. - Add Dressing Later: Wait to add the dressing until just before serving. This keeps the greens crisp and prevents sogginess. - Chill in the Fridge: You can store the ingredients in the fridge for up to two days. This way, you have a quick meal ready to go! Pomegranates pack a punch of health benefits. Here are some key points: - Rich in Antioxidants: Pomegranates are full of antioxidants. These help fight free radicals in your body. - Good for Heart Health: Eating pomegranates may lower blood pressure and improve cholesterol levels. - High in Vitamins: They provide vitamin C, which boosts your immune system, and vitamin K, which is good for bones. - Low in Calories: Pomegranate seeds are low in calories. They add flavor without adding too much to your diet. Yes, you can use frozen butternut squash in this salad. Here’s how to do it: - No Need to Thaw: You can roast frozen butternut squash without thawing it first. Just add a few extra minutes to the cooking time. - Check for Seasoning: Frozen squash may have less flavor than fresh. Add a pinch more salt and pepper to enhance the taste. - Watch Cooking Time: Keep an eye on the squash as it cooks. Roasting times may vary, so check for tenderness and browning. This salad recipe brings together fresh greens, quinoa, and roasted butternut squash. You enhance it with tasty add-ins like pomegranate seeds and feta. Follow the clear steps for perfect cooking and assembling. Remember to balance flavors and present it well. Incorporate variations to suit your diet or the season. Storing leftovers properly keeps it fresh longer. Enjoy this hearty salad, packed with nutrition and flavor. It's simple to make and great for any occasion.

Pomegranate Autumn Harvest Salad

A vibrant salad featuring mixed greens, roasted butternut squash, quinoa, and a tangy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups mixed salad greens (arugula, spinach, and kale)
  • 1 cup cooked quinoa
  • 1 cup butternut squash, peeled and cubed
  • 0.5 cup pomegranate seeds
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup walnuts, roughly chopped
  • 0.25 cup dried cranberries
  • 0.25 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • to taste salt and pepper

Instructions
 

  • Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting.
  • Roast the Butternut Squash: On a baking sheet, spread the cubed butternut squash evenly. Drizzle a tablespoon of olive oil over the cubes, then evenly sprinkle with salt and pepper. Roast in the preheated oven for approximately 25-30 minutes, or until the squash is tender and has developed a nice caramelized color.
  • Cook the Quinoa: While the squash is roasting, prepare the quinoa according to the package instructions—usually, this involves rinsing it under cold water, then simmering with water or broth until fluffy. Once fully cooked, use a fork to fluff the quinoa and set it aside to cool.
  • Make the Dressing: In a small bowl, combine the olive oil, apple cider vinegar, maple syrup, a pinch of salt, and pepper. Whisk these ingredients together until well blended, and taste to adjust the seasoning as preferred.
  • Combine Ingredients: In a large mixing bowl, combine the mixed salad greens, cooked quinoa, roasted butternut squash, pomegranate seeds, crumbled feta cheese, walnuts, and dried cranberries.
  • Dress the Salad: Drizzle the prepared dressing over the salad mixture. Gently toss everything together using tongs or a spoon to ensure even coating of the dressing on all ingredients.
  • Final Touches: Taste the salad and adjust seasoning with additional salt and pepper if needed before serving.

Notes

For an attractive display, serve this vibrant salad in a large, shallow bowl or arrange on individual plates. Garnish with a sprinkle of additional pomegranate seeds and a few walnut pieces on top for an added crunch and eye-catching color.
Keyword autumn, healthy, pomegranate, quinoa, salad