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Fall Salad with Roasted Butternut Squash and Pomegranates

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8-10 side portions 1x
  • Category: Side Dish
  • Method: No Bake
  • Cuisine: American


This fall salad is the perfect starter for Thanksgiving or a holiday meal. Filled with fresh Taylor Farms organic greens, roasted butternut squash, pomegranate seeds, quinoa, goat cheese, pumpkin seeds and pancetta.



For salad:
6-8 Cups of Taylor Farms Organic Kale Medley
2 tablespoons of olive oil
1 Butternut squash, peeled and cubed
Salt & pepper
1 Cup pomegranate seeds
1/2 Red onion, finely diced
1 Cup quinoa, cooked
⅔ Cup of crumbled goat cheese
¼ Cup of pumpkin seeds
5 Oz of pancetta
1 Tablespoon of thinly chopped sage

For dressing:
¼ Cup of apple cider vinegar
½ Cup of olive oil
1 Teaspoon of dijon mustard
1 Teaspoon pure maple syrup
1 Teaspoon of kosher salt
½ Teaspoon of black pepper


Preheat oven to 400 F. Line a large baking sheet with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 25-30 minutes or until tender and golden brown. Remove from oven and let cool completely before topping with salad. 

In a large bowl or platter, fill with kale medley, cooled butternut squash, red onion, pomegranate seeds, quinoa, goat cheese, pumpkin seeds, sage and pancetta.

In a small bowl whisk together apple cider vinegar, olive oil, dijon mustard, pure maple syrup, kosher salt and black pepper until smooth. Top salad with dressing if serving right away or refrigerate both salad and dressing until serving.