Tuesday, November 25

Fall Salad with Pomegranate, Butternut, & Feta

This vibrant fall salad looks as good as it tastes

Fall Salad with Pomegranate, Butternut, & Feta

Fresh produce gets all the love in spring and summer, but some of my favorite fruits and veggies are harvested in the fall and early winter. This salad is a recent favorite in our house and really showcases some of the great ingredients that are in season this time of year. It calls for a bed of mixed greens (I used a combination of mesclun, frisee, radicchio, and arugula) but is heavy on the good stuff, i.e. roasted butternut squash, pomegranate seeds, and feta cheese.  It's a nice mixture of textures and flavors and it's vibrant color makes it even more appetizing on a cold, grey day. It would make a lovely last-minute addition to your Thanksgiving table and will be even more welcome this weekend to detox after all the heavy eating.

Related Recipes:
- Persimmon, Pomegranate, & Arugula Salad
- Lentil, Butternut Squash, & Goat Cheese Salad
- Delicata Squash, Pepita, & Baby Kale Salad

Fall Salad with Pomegranate, Butternut, & Feta:
  • Preheat the oven to 400F.
  • Toss 1 c. small-diced butternut squash with 1 tbsp. olive oil and sprinkle with salt and pepper.
  • Roast the squash for 25 minutes, or until soft and caramelized in some places.
  • Let cool to room temperature.*
  • Toss 6 c. mixed greens with the roasted squash, 1/2 thinly sliced red onion, 1 c. pomegranate arils, and 1/4 c. crumbled feta cheese.
  • Add a pinch of salt, pepper, 3 tbsp. extra virgin olive oil, and 1 1/2 tbsp. balsamic vinegar.
  • Toss well to combine and check for seasoning.
  • Serve immediately.

Serves four-six (side dish)
*Can be made a few days in advance, stored in the fridge, and brought back to room temperature.