Butternut Squash & Apple Feta Salad with Pomegranate Balsalmic

Butternut Squash & Apple Feta Salad with Pomegranate Balsalmic
Recipe type: Lunch
Serves: 6-8 bowls
Prep time:
Cook time:
Total time:
A hearty and filling salad full of super foods, sweet & savory, with a delicious pomegranate balsamic dressing, perfect for those holiday gatherings!
  • 4 cups of butternut squash - peeled & cut into small cubes
  • 1 tbsp fresh rosemary (1 tsp dried)
  • 1 tbsp fresh thyme (1 tsp dried)
  • 2 tsp onion powder
  • 2 large golden apples - sliced into matchsticks
  • 8 cups of soft curly kale (I did 4 cups of kale and 4 cups of the Eat Smart Sweet Kale Salad mix)
  • ¼ red onion - very thinly sliced
  • ⅓ cup pecans whole (tossed in 1 tsp honey & ¼ tsp cinnamon, pinch of salt)
  • ¼ cup light feta - crumbled
  • 2 tbsp pepitas
  • 2 tbsp hemp (I buy bulk at Superstore/Save on Foods)
  • 1 tbsp apple cider vinegar
  • Salt & Pepper to taste
  • Pomegranate Balsamic Salad Dressing:
  • ½ cup fresh pomegranate juice
  • ¼ cup balsamic vinegar
  • ½ tbsp dijon mustard
  • 1 tsp honey
  • Salt & Pepper to taste
  1. Heat oven to 400 Fahrenheit
  2. Take diced butternut squash & toss with a small amount of olive oil until just coated, toss in fresh herbs, onion powder, salt & pepper.
  3. Line a baking sheet with parchment paper and bake squash for 20 minutes, flip half way.
  4. In a large salad bowl add your kale/kale mix, apples, red onion, apple cider vinegar, salt & pepper and toss well.
  5. Take your pecans & toss them in 1 tsp of warmed liquid honey, cinnamon & a pinch of salt, when your squash has 6 minutes left to bake, add to your baking sheet and bake 3 minutes a side.
  6. When your squash & pecans are done, let them cool.
  7. Crush pecans and top your salad with crushed pecans, squash, hemp, pepitas & feta.
  8. Add all your dressing ingredients together and mix well.
  9. Pour dressing over your salad when ready to serve, enjoy your Butternut Squash & Apple Feta Salad!
Nutrition Information
Serving size: 1 Calories: 170 Fat: 4.9g Saturated fat: 4.9 Trans fat: 0 Carbohydrates: 26.9g Sugar: 13.8mg Sodium: 155mg Fiber: 6.2g Protein: 5.3g


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