Colorful Fall Harvest Salad: A Zesty Autumn Recipe to Savor

Ingredients

• ½ large butternut squash, cut into ½-inch cubes (about 4 cups)
• 1 (5 ounces) package baby kale
• 1 medium apple, cut into ½-inch pieces
• ½ cup pomegranate seeds (seeds from ½ medium pomegranate)
• ½ cup pepitas (shelled pumpkin seeds), toasted
• ¼ cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons apple cider vinegar
• ¼ cup olive oil
• ½ tablespoon Dijon mustard
• ¼ teaspoon ground black pepper