Recipe Background
The Ultimate Fall Salad is autumn in a bowl! With its homemade sweet and smoky maple-balsamic vinaigrette and mixture of delicious fall vegetables, each bite of this dish will transport you to cool weather, falling leaves, and pumpkin patches. Buttery squash, crunchy nuts, tart pomegranate arils, and tangy feta cheese come together perfectly for a refreshing, flavorful salad. The Ultimate Fall Salad is a delightful salad experience!
The Ultimate Fall Salad is autumn in a bowl! With its homemade sweet and smoky maple-balsamic vinaigrette and mixture of delicious fall vegetables, each bite of this dish will transport you to cool weather, falling leaves, and pumpkin patches. Buttery squash, crunchy nuts, tart pomegranate arils, and tangy feta cheese come together perfectly for a refreshing, flavorful salad. The Ultimate Fall Salad is a delightful salad experience!
Ingredients
For the salad:
- 2 medium delicata squash
- 1 tablespoon extra-virgin olive oil
- salt to taste
- 1/3 cup raw pepitas can substitute pecans, chopped
- 1 cup pomegranate arils can substitute dried cherries or dried cranberries
- 4 ounces feta cheese or goat cheese crumbled
For the maple-balsamic vinaigrette:
- 1 1/2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons maple syrup
- 1/4 teaspoon fine salt
- 1 teaspoon Dijon mustard
- ground black pepper to taste
Directions
- Preheat the oven to 425 degrees F.
- Wash the squash and scrape any tough pieces of the skin off with a knife.
- Cut the squash into 1/2-inch-wide rounds.
- Using a spoon, scoop out the seeds from each of the rounds.
- Drizzle the squash with 1 tablespoon of the olive oil and spread the olive oil to coat all the surfaces of the squash.
- Add the extra salt.
- Bake until the squash is golden and tender, flipping it over halfway through, about 30-35 minutes.
- In a medium skillet over medium-low heat, toast the pepitas, stirring constantly until they are lightly golden on the edges and fragrant, about 3-5 minutes.
- Remove the skillet from the heat.
- Whisk the balsamic vinegar, the remaining olive oil, the maple syrup, the remaining salt, and the Dijon mustard together in a small bowl.
- Generously season the dressing mixture with the black pepper.
- Allow the squash to cool for a few minutes.
- Combine the pepitas, the pomegranate arils, the squash, and the crumbled feta in a large serving bowl.
- Drizzle the maple balsamic dressing over the salad, gently tossing to combine.
- Serve immediately.
×
