Fall Harvest Salad with Pomegranate Vinaigrette
Recipe type: Salad
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2 bowls
This fall harvest salad with pomegranate vinaigrette is easy to throw together, loaded with fall flavours and is vegan, gluten-free and paleo friendly.
For two bowls:
  • 1 small squash, chopped and peeled*
  • 1 cup brussels sprouts, halved
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 cup salad greens of choice
  • 1 apple, diced**
  • 2 tbsp toasted walnuts
  • ½ cup pomegranate arils
For the pomegranate vinaigrette
  • 3 tbsp pomegranate juice***
  • 1½ tbsp apple cider vinegar
  • 1½ tbsp olive oil
  • 1½ tbsp agave
  • 1 tsp minced shallots (optional)
  • salt and pepper to taste
  1. Roast the veggies:
  2. Preheat oven to 400F, line a baking tray with parchment paper and set aside
  3. Toss the squash and brussels sprouts in olive oil and season with salt and pepper
  4. Spread the veggies onto the baking tray in one layer and bake for 30 - 35 minutes, or until cooked through. Time will vary depending on size of squash pieces
  5. Make the dressing:
  6. While the veggies are cooking, whisk together the vinaigrette ingredients and set aside. You can also use a blender to combine
  7. Assemble the bowls:
  8. Divide the greens, squash, brussels sprouts, apple, walnuts and pomegranate arils into two bowls
  9. Drizzle with vinaigrette and enjoy
*I used about ¼ of a regular sized butternut squash and a few slices of acorn squash
**I used ½ a red apple and ½ a green one
***I used fresh pomegranate juice, but if you don't have any on hand, use bottled and adjust sweetener accordingly
Recipe by Diary of an ExSloth at https://www.exsloth.com/fall-harvest-salad-pomegranate-vinaigrette/