Fall Harvest Salad with Butternut Squash and Apple

Step 1

Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender.

Step 2

In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas.

Step 3

In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Pour desired amount of dressing over salad and toss to combine.