Go Back
–+ servings

Fall Harvest Salad With Cranberry Vinaigrette

5 from 3 votes
A large plate of fall harvest salad with mixed spring greens, roasted butternut squash slices, pomegranate seeds, and toasted pumpkin seeds next to a cranberry vinaigrette.
Fall harvest salad has roasted butternut squash, pomegranate seeds, and a tangy cranberry vinaigrette. This colorful salad is a beautiful side dish to add to any holiday table.
Author: Lindsey Jenkins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients
 

Salad

  • extra virgin olive oil
  • 2 cups butternut squash, peeled and sliced thin
  • salt & pepper
  • ⅓ cup roasted pepitas
  • ⅓ cup pomegranate seeds
  • 5 cups spring greens

Cranberry Vinaigrette

Instructions

  • Preheat the oven to 400ºF/200ºC.
  • Roast squash. Peel the butternut squash and cut it just above the ‘butt’ end that houses the seeds. Then cut the neck of the squash in half and cut each half in half before slicing it into roughly ¼-inch slices. Toss with olive oil and season with kosher salt and black pepper, then arrange them in a single layer on a baking sheet lined with parchment paper. Cook until fork-tender but still holding their shape, about 20-25 minutes.
  • Roast pumpkin seeds. Add the pumpkin seeds/pepitas to a bare baking sheet and toss with 1 teaspoon of oil and a pinch of salt. Roast for 7 minutes (you can do this while the squash roasts). Remove and let cool before adding them to your salad. You likely won’t use all the roasted pepitas, but you’ll be happy to have some extras.
  • Make the vinaigrette. Add the dried cranberries to the vinegar in a small bowl and let soak for 10-15 minutes. Add the soaked cranberries and vinegar to a blender with the rest of the dressing ingredients. Blend until completely smooth. Season to taste with more kosher salt as needed.
  • Combine. Toss the mixed greens with about 3-4 tablespoons of the cranberry vinaigrette, add the roasted squash, toasted pumpkin seeds, and pomegranate. Add a couple more tablespoons of the dressing as needed (or serve on the side). Enjoy! 

Notes

Not serving the salad right away? Assemble the salad, but don't dress it. Only toss with the dressing right before serving, otherwise, the greens get soggy.
See the blog post for more helpful tips, storage, and serving ideas.

Make It Your Way: Substitutions & Variations

No butternut squash? - you can use another variety such as honey nut, acorn, kabocha, etc. or if you can only find orange sweet potatoes, I think those would also work.
No pumpkin seeds? - use another nut or seed such as hemp seeds, sunflower seeds, walnuts, pecans, or almonds.
No pomegranate arils/seeds? - use dried cranberries or cherries.
No red wine vinegar? - you can also use white wine vinegar, champagne vinegar, sherry vinegar, or apple cider vinegar. 
No dried cranberries? - use dried cherries, black currants, or goji berries.
No maple syrup? - use raw honey instead.
Add-ins - thinly sliced Honeycrisp apples, red onion, dairy-free feta cheese (or regular), crispy bacon, oven baked crispy prosciutto, or sliced chicken breast to turn it into a main course, wild rice, candied nuts, etc.
Use a different dressing - such as balsamic vinaigrette,orange vinaigrette, or honey ginger dressing.