Roasted Autumn Harvest Salad
Indulge in the vibrant flavors of autumn with our Roasted Autumn Harvest Salad. This delightful dish combines seasonal vegetables like butternut squash, Brussels sprouts, and sweet potatoes, roasted to perfection for a warm and comforting meal. Topped with sweet cranberries, tangy goat cheese, and crunchy pomegranate seeds, it offers a burst of flavor in every bite. Perfect as a main course or a side at your holiday gatherings, this salad is not only healthy but also visually stunning. Easy to prepare and versatile enough for any occasion, it’s sure to impress your guests and nourish your body.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves about 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 3 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp smoked paprika
- 1/2 cup dried cranberries
- 1/2 cup pomegranate seeds
- 1/3 cup goat cheese, crumbled
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss butternut squash, Brussels sprouts, and sweet potatoes with olive oil, smoked paprika, salt, and black pepper until well coated.
- Spread the seasoned vegetables evenly on a baking sheet and roast for 25-30 minutes until tender and golden brown.
- Allow the vegetables to cool slightly before combining them in a large bowl with cranberries, pomegranate seeds, and goat cheese.
- Garnish with chopped parsley before serving warm or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 12g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://allfoodierecipes.com/roasted-autumn-harvest-salad/