Description
Bright pomegranate jewels, sweet roasted butternut squash, and crisp apple slices dance atop tender spinach and kale, all tied together with a smooth honey-Dijon vinaigrette and a sprinkle of creamy goat cheese.
Ingredients
- 4 cups baby spinach
- 2 cups kale leaves
- 1 cup roasted butternut squash cubes
- 1 medium apple sliced
- ½ medium pear sliced
- ¼ cup pomegranate seeds
- ¼ cup toasted pecans
- 2 tablespoons crumbled goat cheese
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl combine baby spinach and kale leaves.
- Add roasted butternut squash cubes, apple slices, pear slices, pomegranate seeds, and toasted pecans.
- In a small bowl whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth.
- Drizzle the dressing over the salad and toss gently to coat all ingredients.
- Sprinkle crumbled goat cheese on top and serve immediately.
Notes
- Use leftover roasted squash or purchase pre-roasted cubes to save time
- Substitute grilled chicken or chickpeas for added protein
- Prepare the dressing ahead and refrigerate up to 2 days
- Swap pecans with walnuts or pumpkin seeds according to preference