Squash season is one of my favorite seasons! Squash is such a versatile veggie! Delicata Squash is one of my favorites as it roasts so beautifully with an edible skin. I had one on my counter and I was trying to decide what to do with it when I dreamt up how D to the LISH it would be in a fall salad with a pomegranate dressing! This salad was sooo easy to throw together and would be a perfect choice to grace your tables for Thanksgiving this year. Just a few ingredients of kale, candied pecans, red onion, feta and pomegranate arils along with the freshly roasted squash all dressed with pomegranate perfection! Add it to your menu for your holiday festivities this year, it’s sure to be a crowd pleaser!
Autumn Harvest Salad with Pomegranate Vinaigrette
6
servings10
minutes25
minutesIngredients
*For the Salad*
1 1 Delicata Squash, Sliced
1 1 Large Bunch of Curly Kale
1/2 1/2 Small Red Onion, Sliced
1/4 cup 1/4 Candied Pecans
1/4 cup 1/4 Pomegranate Arils
1/4 cup 1/4 Crumbled Feta Cheese
*For the Pomegranate Vinaigrette*
1/3 cup 1/3 Olive Oil
2 Tbsp 2 Champagne Vinegar
2 tsp 2 Pomegranate Molasses
1 tsp 1 Maple Syrup
1 1 Clove Garlic, Grated
S&P to Taste
Directions
- Preheat oven to 425. Slice squash into half moons and remove seeds. Brush squash with olive oil and season with salt. Roast for 25 minutes, flipping half way through, until squash is tender
- While squash is roasting, add all ingredients for dressing in a mason jar and shake well. Set aside until you’re ready to dress the salad
- To build the salad, wash and chop kale. Add to a large bowl. Add dressing to kale and massage well to relax the leaves
- Top with remaining ingredients and serve!
Notes
- You can use blue cheese or goat cheese in this salad if you like those better.
- This salad is versatile, if you’re not a kale fan, no worries, you can sub mixed greens and it would be just as good! Add some apple or pear slices for more sweet crunch also if you wanted. Make it yours!