Fall Harvest Salad

5 from 6 votes

This Fall Harvest Salad is on repeat the minute the air turns crisp. It is bright, full of nourishing autumnal ingredients like kale, delicata squash, pumpkin seeds and pomegranate seeds.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings:

Author: Adrianna Adarme

Cost: $9

Equipment

1 small baking sheet
1 small skillet
1 salad bowl

Ingredients

Squash:

1 delicata squash seeds removed and cubed
1 tablespoon olive oil
1 teaspoon maple syrup
Kosher salt and freshly ground pepper

Pepitas:

2 teaspoons olive oil
1/3 cup pepitas
1 teaspoon maple syrup
Kosher salt and freshly ground pepper

Dressing:

1 shallot peeled and finely minced
2 tablespoons red wine vinegar
1 anchovy smashed into a paste
1/2 teaspoon Dijon mustard
Juice from 1/2 orange
1/4 extra-virgin olive oil
Kosher salt
Freshly ground pepper

Salad:

2 bunches of dino kale
3 ounces goat cheese
1/4 cup pomegranate seeds

Instructions

To Make the Squash:

Preheat oven to 350 degrees F. Add delicata squash to the center of a baking sheet and drizzle with olive oil, maple syrup and salt and pepper. Toss together and transfer to the oven to roast for about 30 minutes, until tender. Remove and transfer to a bowl to cool.

To Toast the Pepitas:

Place a small skillet over medium heat. Add the olive oil, pumpkin seeds, maple syrup and a pinch of kosher salt and pepper. Toss until toasted, about 2 to 3 minutes.

To Make the Dressing:

Meanwhile, let’s make the dressing, to a mason jar or small bowl, add the minced shallot, red wine vinegar, anchovy, mustard, orange juice, olive oil, salt and pepper. If using a mason jar, shake it up or whisk it up.

To Assemble the Salad:

Remove the kale from its stems and cut it into 1-inch shreds. Add it to a colander or salad spinner. Wash and dry. Transfer to a salad bowl. Pour dressing over kale and massage kale until dressing is evenly dispersed and kale has softened. This usually takes 2 to 3 minutes. Not long but a crucial step - don’t skip this!
Top the salad with the cooked delicata squash, goat cheese, pomegranate seeds and toasted pepitas. Toss one last time and enjoy.

Notes

Tips and Tricks:

Prep this salad ahead - Pour the dressing on the kale and massage lightly. Add the roasted squash, pomegranate, cheese and pumpkin seeds on top but don't mix it up. Store in the fridge and eat when you're ready to serve. I like to do this the morning of.
How to store this salad - This is one of the few salads that can be stored for the next day without losing its integrity. I like to store any leftovers in an airtight container.
Add protein! - I love adding shredded roasted chicken or salmon to this salad.

Nutrition