Fall Harvest Salad with Roasted Veggies, Pomegranate, and Quinoa
This fall harvest salad is the perfect mix of cozy roasted veggies, bright pops of pomegranate, and a creamy tangy dressing — a real bowl of autumn!
Recently, I went out for lunch with a friend and she ordered a salad like this one. As soon as it was brought to the table, I grabbed it and started turning it this way and that. She laughed. “You’re recreating this, aren’t you?!” she asked. “Yup!” I said.
And here it is. The sweet, savory and tangy flavors are just incredible, and the roasted butternut squash and sweet potato are so perfect for fall.
While I posted this fall harvest salad with the feta cheese, I hope it won’t stop you from making it for Yom Tov. Yes, the feta adds a lot to the salad, but even without it, it’s so good, and it looks gorgeous on a Yom Tov table. Serve as is (minus the feta, of course), or add some chopped pastrami or grilled chicken (a great way to use up your leftovers from a different meal!).
The dressing is delicious. I’ll sometimes double it to have extra in the fridge.
As always, when roasting vegetables, it’s best to use a real metal baking sheet. The vegetables come out so much more crisp and flavorful when using real than with a disposable.
Looking for another beautiful and seasonal Yom Tov salad? Try this roasted butternut sqash salad with pomegranate and grapes! It’s similar to this salad, but with a different twist!
Fall Harvest Salad
Ingredients
Roasted Vegetables:
- 1 sweet potato, skin on, sliced thin
- ½ butternut squash, peeled and diced small*
- 2 Tbsp oil
- Salt and pepper, to taste
Quinoa:
- 1 cup quinoa
- 2 cups water
Dressing:
- ¾ cup mayonnaise
- 2 Tbsp water
- 2 tsp white vinegar
- 1 tsp dried basil
- ½ tsp salt
- 1 tsp garlic
- ½ tsp black pepper
- 1 Tbsp honey
Salad:
- Lettuce
- ¾ cup pomegranate seeds
- ½ cup crumbled feta cheese (optional)
Instructions
- For the roasted vegetables: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place sweet potato slices and diced butternut squash on the baking sheet. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake for 30 minutes or until roasted. Set aside.
- For the quinoa: Preheat oven to 350°F. Place quinoa and water in a pan. Cover and bake for about half an hour, until water is mostly absorbed. Let stand for 10 minutes. Uncover and fluff with a fork; set aside
- For the dressing: Place all dressing ingredients in a jar or container. Mix well or shake to combine.
- To assemble, place lettuce in a bowl. Top with roasted squash and sweet potato, quinoa and feta cheese. Drizzle with dressing right before serving. Toss and serve.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/fall-harvest-salad-with-roasted-veggies-pomegranate-and-quinoa/
