Fall Harvest Salad

Serves: 4 Prep time: 15 min Cook Time: 30 mins Total Time: 45 mins

Ingredients

4 cups 1/2 inch cubed butternut squash

2 tbsp olive oil

1tsp italian seasoning

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1 5 oz pkg baby kale

1 medium apple cut into 1/2 inch pieces

1/2 cup pomegranate seeds

1/4 cup feta cheese

1/2 cup shelled pumpkin seeds

For the dressing

2 tbsp apple cider vinegar

1/4 cup olive oil

1/2 tbsp dijon mustard

1/2 tsp salt

1/4 tsp pepper

Directions

Preheat oven to 400

In a bowl toss your squash with olive oil, italian seasoning, garlic powder, salt & black pepper. Spread onto a cookie sheet and roast for 30 mins until tender.

In a separate salad bowl add your chopped kale, apple, pomegranate, feta & pumpkin seeds.

In a smaller bowl wisk together olive oil, vinegar, mustard, salt & pepper.

Once your squash is cooked you can toss everything together and enjoy!

Notes: You can eat with squash warm or cold. You decide!

Recipe Author/Source

Photos Hofstede’s Country Barn

Recipe Ahead Of Thyme