Fall Harvest Salad

This simple sweet and savory side dish encapsulates the essence of autumn with its abundance of seasonal ingredients. It's a nutritious, flavorful, colorful, and texturally pleasing salad that celebrates the beauty of whole foods. The vibrant combination of ingredients makes it truly breathtaking. I hope you enjoy every bite.
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Fall Harvest Salad

This simple sweet and savory side dish encapsulates the essence of autumn with its abundance of seasonal ingredients. It’s a nutritious, flavorful, colorful, and texturally pleasing salad that celebrates the beauty of whole foods. The vibrant combination of ingredients makes it truly breathtaking. I hope you enjoy every bite.
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Ingredients

  • 1 butternut squash with a large neck or two medium-sized butternut squash
  • 1 tablespoon avocado oil
  • Salt to taste
  • 3-4 cups beet greens your choice of color, well-washed and roughly chopped
  • ¾ cup pomegranate arils
  • 1 teaspoon olive oil
  • 2 teaspoons Simple Balsamic Reduction recipe above
  • Serves: 3

Instructions

  • Preheat your oven to 475°F (245°C).
  • Bring a medium pot of salted water to a boil.
  • Prepare a bowl with ice and water.
  • Slice the bulb of the butternut squash and set it aside for another meal.
  • Slice the stem off the squash’s neck and peel the skin completely.
  • Use a spiralizer or a vegetable peeler to turn it into noodles.
  • Toss the squash noodles with avocado oil and a pinch of salt.
  • Spread them out on a large parchment-lined baking sheet.
  • Bake the noodles until they are cooked but still al dente, which should take about 5 minutes.
  • Adjust the oven to broil for 1-2 minutes, keeping a close eye on them for delightful crispy bits.
  • Remove the sheet pan from the oven and allow the noodles to cool.
  • Blanch the chopped beet greens in the boiling, salted water for 1 minute, then quickly transfer them to the ice bath.
  • Remove the greens from the ice once they’re cooled, and gently pat them dry on a clean dishcloth.
  • Once the squash noodles have cooled, assemble the salad in a serving dish with the greens and pomegranate arils.
  • Toss the salad with olive oil and a pinch of salt.
  • Drizzle the Simple Balsamic Reduction over the top.

Notes & Wine Advice

Nutrition Analysis:

  • 300 calories
  • 7g fat
  • 0mg cholesterol
  • 120mg sodium
  • 64g carbohydrates
  • 10g dietary fiber
  • 26g sugar
  • 6g protein
 
This Fall Harvest Salad celebrates the vibrant flavors and textures of autumn’s bounty. It’s a feast for the senses and a delightful addition to any fall meal. Feel free to make it your own by adjusting ingredients to suit your preferences and enjoying the splendors of the season.
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Course; Salad
Diets; Gluten-Free