Sometimes I feel like salads need a bit of a rebrand.
![Autumn Harvest Salad - Kay's Kitchen](https://kays-kitchen.co.uk/wp-content/uploads/2022/10/warm-butternut-squash-goats-cheese-fig-autumn-salad-with-pomegranate-molasses-kays-kitchen.jpg?w=681)
For example, when I told Mr Man I was making one for dinner, let’s just say he wasn’t exactly thrilled.
![Autumn Produce Salad - Kay's Kitchen](https://kays-kitchen.co.uk/wp-content/uploads/2022/10/spiced-butternut-squash-goats-cheese-fig-autumn-salad-with-pomegranate-molasses-dressing-kays-kitchen.jpg?w=681)
But midway through the meal, he stopped eating and looked at me.
![Autumn Salad - Kay's Kitchen](https://kays-kitchen.co.uk/wp-content/uploads/2022/10/spiced-butternut-squash-goats-cheese-fig-autumn-salad-kays-kitchen.jpg?w=681)
“This is SO good – when you said we’re having a salad for dinner, I was kinda dreading it, but this is soo good – and the goat’s cheese, it just works!”
![Butternut Squash, Kale, Fig, Goat's Cheese, Apple & Pomegranate Salad - Kay's Kitchen](https://kays-kitchen.co.uk/wp-content/uploads/2022/10/kale-spiced-butternut-squash-goats-cheese-apple-salad-with-pomegranate-dressing-kays-kitchen.jpg?w=681)
It’s all in the balance – crunchy, soft, crispy, creamy, funky spicy, sweet, salty, bitter, warm, and cool.
![Kale, Butternut Squash, Goat's Cheese & Apple Salad With Pomegranate Dressing - Kay's Kitchen](https://kays-kitchen.co.uk/wp-content/uploads/2022/10/kale-butternut-squash-goats-cheese-apple-salad-with-pomegranate-dressing-kays-kitchen-1.jpg?w=681)
A bed of kale tossed in a pomegranate molasses dressing, topped with roasted warm-spiced butternut squash segments, creamy goat’s cheese, fruity fig, crunchy apples, crispy toasted pumpkin seeds and pops of pomegranate arils.
![Kale, Spiced Butternut Squash, Goat's Cheese & Apple Salad With Pomegranate Dressing - Kay's Kitchen](https://kays-kitchen.co.uk/wp-content/uploads/2022/10/butternut-squash-kale-fig-goats-cheese-apple-pomegranate-salad-kays-kitchen.jpg?w=681)
Oh – it’s also super easy to throw together.
![Spiced Butternut Squash, Goat's Cheese & Fig Autumn Salad - Kay's Kitchen](https://kays-kitchen.co.uk/wp-content/uploads/2022/10/autumn-salad-kays-kitchen.jpg?w=1024)
You don’t really have to do a lot – prep and roast the squash, toast the pumpkin seeds, mix together a quick dressing and massage the kale. The rest is just assembly work.
![Spiced Butternut Squash, Goat's Cheese & Fig Autumn Salad With Pomegranate Molasses Dressing - Kay's Kitchen](https://kays-kitchen.co.uk/wp-content/uploads/2022/10/autumn-produce-salad-kays-kitchen.jpg?w=681)
The perfect salad to let all of the autumn harvest shine.
![Warm Butternut Squash, Goat's Cheese & Fig Autumn Salad With Pomegranate Molasses - Kay's Kitchen](https://kays-kitchen.co.uk/wp-content/uploads/2022/10/autumn-harvest-salad-kays-kitchen.jpg?w=681)
Enjoy,
-Kay
Ingredients
Salad base and toppings
- 150g kale
- Arils from 1/2 a pomegranate
- 75g goat’s cheese
- 1 apple (I used half a granny smith and half a pink lady)
- 3 tbsp pumpkin seeds
- 1 fig
Butternut squash
- 1 medium butternut squash
- 1tsp cumin powder
- 1tsp paprika powder
- 1tsp garlic powder
- 1/2 tsp grated nutmeg (or powder if you don’t have them whole)
- 1/4 clove powder
- Chilli flakes to taste
- Salt and pepper to taste
- 2tbsp olive oil
- 2tbsp maple syrup
Dressing
- 5 tbsp olive oil
- 2 tbsp pomegranate molasses
- 1 tbsp lemon juice
- 1/2 shallot, finely diced
- 1 tsp honey
- Salt and pepper to taste
Instructions
Butternut squash
- Preheat the oven to 200°.
- Halve your butternut squash, use a spoon to remove the seeds then slice into 2cm segments.
- Add the butternut squash, all the spices and seasonings, olive oil and maple syrup to a large bowl. Toss to combine before placing on a baking tray and roasting for 25-30mins until cooked through and slightly charred.
Pumpkin seeds
- Place these on another baking tray with a drizzle of olive oil and a generous pinch of salt.
- Add to the oven in the last 3-4 mins of cooking the butternut squash to toast.
Dressing
- Add all the ingredients into a small jar, and tightly screw on the lid.
- Shake well to combine and set aside for flavours to mingle.
- Taste and adjust as required.
Kale
- Use a knife to remove the thick, main stem from the centre of the leaves.
- Slice into 1 cm long strips to shred.
- Add to a large bowl, pour over half the dressing then massage with your hands for 3-4 minutes – this will break down the tough fibres and really infuse the flavours from the dressing too.
Assembly
- In a large serving bowl, layout the prepped kale.
- Top with prepped butternut squash.
- Rip cheese into chunks and evenly distribute.
- Finely slice the apple, quarter the fig and lay over the top.
- Sprinkle over the pomegranate seeds and pumpkin seeds.
- If desired, pour over the remaining dressing, toss to combine and dig in!
Tips:
- This salad can be eaten at room temperature with the butternut squash warm (my preference) but also works as a cold salad and can be prepped in advance and stored in the fridge. I would just squeeze some lemon over the apples to stop them from browning.
- If you’re not a fan of goat’s cheese, parmesan would also work well.
![Spiced Butternut Squash, Goat's Cheese & Fig Autumn Salad - Kay's Kitchen](https://kays-kitchen.co.uk/wp-content/uploads/2022/10/spiced-butternut-squash-goats-cheese-fig-autumn-salad-kays-kitchen.png?w=668)
![Spiced Butternut Squash, Goat's Cheese & Fig Autumn Salad With Pomegranate Molasses - Kay's Kitchen](https://kays-kitchen.co.uk/wp-content/uploads/2022/10/spiced-butternut-squash-goats-cheese-fig-autumn-salad-with-pomegranate-molasses-kays-kitchen.png?w=668)
Looks delicious.
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