Go Back

Autumn salad with candied walnuts, pomegranates, and roasted squash

This salad is perfect for any fall/winter event where you need to bring a simple, yet delicious side.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 sides
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Roasted butternut squash recipe (see notes for link)
  • Candied walnuts recipe (see notes for link)
  • 5 oz mix of spinach and arugula
  • 1 cup pomegranate seeds from 1 pomegranate
Maple Balsamic Vinaigrette:
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon maple syrup
  • 1/4 teaspoon salt

Method
 

  1. Make roasted butternut squash and candied walnuts.
  2. Add ingredients of maple balsamic vinaigrette (1/4c olive oil, 1/4c balsamic, 1Tblsp maple syrup, 1/4tsp salt) to a jar. Shake until mixed well.
  3. Add greens (5oz), roasted butternut squash, candied walnuts, and pomegranate seeds (1c) to a large bowl. Toss to combine.
  4. Pour balsamic vinaigrette on top of salad. Toss to combine.

Notes

Be sure to use our roasted butternut squash and candied walnuts recipes for this salad.
Make squash and walnuts 1-2 days in advance to make this salad come together quicker!