Go Back
Print

Pomegranate Fall Harvest Salad

This Pomegranate Fall Harvest Salad features sweet and earthy roasted butternut squash, juicy pomegranates, candied pecans, kale, quinoa, and tangy goat cheese. All tossed together in a sweet and tangy pomegranate molasses vinaigrette.

Course Salad
Prep Time 30 minutes
Salad Making Time 5 minutes
Servings 10 people
Author Danielle

Ingredients

Dressing

  • 3 tablespoons pomegranate molases
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh orange juice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon cinnamon
  • 1/2 cup olive oil
  • Salt and pepper to taste

Salad

  • 14 oz diced butternut squash
  • 2 tablespoons olive oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch ground cloves
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/2 cup uncooked quinoa cooked to packaged instructions
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 3 cups chopped kale
  • 3 oz goat cheese crumbles
  • 1/4 cup chopped candied pecans
  • 1/4 cup pomegranate seeds
  • fresh parsely leaves for garnish, optional

Instructions

  1. For the dressing, combine all of the ingredients in a salad shaker (or jar with a lid) and shake vigorously until well-combined and emulsified. Add desired amount of salt and pepper. Set aside.
  2. Add the diced butternut squash to a ziplock bag. Add 2 tablespoons olive oil, ground cinnamon, garlic powder, onion powder, cloves, and salt and pepper. Shake until all the butternut squash is coated in the seasonings. Spread out on a large baking sheet. Bake for 20-25 minutes, flipping halfway through, or until golden brown and tender.
  3. Cook quinoa according to package instructions. Season with a tablespoon of olive oil and 1/2 teaspoon salt.
  4. In a large bowl, toss together the kale with 2-3 tablespoons of the dressing and gently massage the kale to help tenderize it Add the quinoa and toss until the quinoa and kale are combined. Transfer to a serving bowl or plate.

  5. Top with roasted butternut squash, goat cheese, pecans, and pomegranate seeds. Top with desired amount of extra dressing.
  6. Toss, serve and enjoy!

Recipe Notes

See tips above for some great shortcut/meal prep options.