This feel good fall salad is made with the most delicious seasonal ingredients. Bursting with vibrant flavours, it’s like a ray of sunshine on the table. And the sumac vinaigrette is divine!

There are a lot of bright flavours and textures in this bowl. 

1. Butternut roasted with citrusy sumac
2. Red Anjou pears roasted with honey
3. Leeks and red onion sautéed with balsamic
4. Pomegranate, baby kale, mixed greens and parsley
5. Toasted pumpkin seeds and almonds
6. Citrusy sumac vinaigrette

This cozy fall salad checks all the boxes. Flavours. Colours. Textures. It would be a perfect addition to your Thanksgiving menu. 

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5 from 1 vote

Butternut, Pear and Leek Salad

Course Salad

Ingredients

• 3 cups butternut squash, cubed and roasted
• 4 tbsp olive oil
• 3 tsp sumac
• 1 red Anjou pear, sliced
• 1 tbsp honey
• 1 large leek, rinsed and sliced
• ½ red onion, sliced
• 2 tbsp balsamic vinegar
• 6 cups baby kale
• 4 cups mixed greens
• 1 cup pomegranate seeds
• ½ cup pumpkins seeds, toasted
• ½ cup slivered almonds, toasted

Sumac Vinaigrette

• ½ lemon, juiced
• 1 tsp red wine vinegar
• 4 tbsp olive oil
• 2 tsp lemon zest
• 1 tbsp honey
• 1 tsp sumac
• ½ tsp salt
• fresh ground pepper

Instructions

For the Salad

• Preheat oven to 425°F.
• Cut butternut into cubes and place on a parchment lined baking sheet. Drizzle with olive oil, 2 tsp sumac, salt and pepper. Roast for 20-25 minutes until golden.
• Slice pear and place on a parchment lined baking sheet. Drizzle with honey. Roast for 20 minutes.
• Wash and cut leeks and red onion. Sautée with 1 tbsp olive oil until softened. Stir in balsamic and cook until onions start to caramelize.

For the Vinaigrette

• Place all ingredients in a jar with a tight fitting lid and shake until combined.

To Assemble

• Place lettuce in a large salad bowl.
• Add the butternut, leeks, onions, pear and pomegranate.
• Sprinkle the seeds and nuts on top and toss with sumac vinaigrette.

  Recipe inspired by EdenEats.