This fall harvest salad is ready in 15 minutes and is full of favorite autumn fruits and vegetables. Not only is it beautiful — it’s full of satisfying flavors and textures that make it crunchy, sweet, fruity, and fresh!
- 2 cups butternut squash, cubed (I used frozen)
- 4 cups mixed greens (I used a pre-made mix of spinach & kale)
- 1 red apple, thinly sliced
- 1 green apple, thinly sliced
- 1/2 cup pecans
- 1 avocado chopped
- 1/2 cup pumpkin seeds
- 1/2 cup pomegranate seeds
- salt & pepper, to taste
If using frozen butternut squash, heat in the microwave or on the stovetop to defrost. If cooking butternut squash, toss it in olive oil and roast in the oven at 375 degrees for 15 minutes or until cooked through. Set aside to cool.
Prepare your salad: in a large bowl, add your mixed greens and then top with all of the remaining ingredients. I like to add the ingredients in the following order: butternut squash, apples, pecans, avocado, pumpkin seeds, pomegranate seeds.
Sprinkle with salt and pepper to taste.
Drizzle with your favorite salad dressing. I love to pair this salad with a homemade Apple Cider Vinaigrette (linked below).
Recommended dressing: Apple Cider Vinaigrette.
- Prep Time: 10
- Cook Time: 15
- Category: Salad