Fall Harvest Squash and Pomegranate Salad
This bright Fall Harvest Squash and Pomegranate Salad is the ideal choice for a Thanksgiving dinner or any occasion when you’re craving a delicious fall salad.
The honey-roasted squash combined with savory pepitas, shredded kale and brussels sprouts, pomegranate seeds and gouda cheese become the perfect backdrop to this warm pomegranate vinaigrette.
It’s gorgeous to look at, mouth-watering to eat and easy to make! What more could you want?!
The squash is the highlight of this salad, and rather than dicing it as I have in other fall salads, such as Roasted Butternut Squash & Apple Salad, I like to leave it in whole rings. If the rings are large, feel free to cut them in half. You can use Delicata squash in place of the butternut, which is what I did. I happened to have some on hand and thought it would look and taste delicious, so that’s what I used. If you use delicata squash, you don’t need to peel it (bonus!) as the skin softens during roasting.
Toss the squash with honey, olive oil, cinnamon and salt and pepper. Roast it until it’s tender, flipping it halfway so that both sides caramelize.
Toss the pepitas with honey, olive oil, cinnamon and cayenne and roast them, watching carefully so that they don’t burn.
The Pomegranate Vinaigrette is meant to be a warm dressing. To make it, add shallots and sage to a small skillet with heated olive oil. Sauté until fragrant. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt and pepper.
In a large salad bowl, combine the kale, brussels sprouts and pomegranate seeds. Pour the warm vinaigrette over the salad and toss it to combine.
Add the roasted squash and gently toss to incorporate. Top the salad with the toasted pepitas, figs and gouda cheese.
It’s hard to beat this beautiful fall salad!
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Fall Harvest Squash and Pomegranate Salad
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles (see Chef’s Note)
- 2 tbsp honey
- 1/2 cup raw pepitas
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 head kale, shredded
- 4 cups shredded brussels sprouts
- arils from 1/2 pomegranate
- 4-6 fresh figs (optional)
- 1/2 cup shredded gouda cheese
Pomegranate Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1 shallot, thinly sliced
- 1 tbsp chopped fresh sage
- 1/4 cup pomegranate juice
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
Instructions
Preheat the oven to 425°F. On a baking sheet, toss together the butternut squash one tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, flipping halfway through cooking, until the squash is tender.
Line a separate baking sheet with parchment paper. Add the pepitas, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, the cayenne, and a pinch of salt. Arrange in a single layer. Transfer to the oven and bake for 8-10 minutes or until the pepitas are toasted. Watch closely!
Meanwhile, in a large salad bowl, combine the kale, brussels sprouts, and pomegranates.
Vinaigrette:
Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and sage, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper, and crushed red pepper flakes.
Pour the vinaigrette over the salad, tossing to combine. Add the roasted squash, gently tossing. Top the salad with toasted pepitas, figs, if using, and cheese. Eat and enjoy!
Chef’s Notes:
Squash: You can substitute delicata squash for butternut, if you prefer. You don’t have to peel it as the skin will soften enough during roasting to eat.
To Make Ahead: Combine the greens, pomegranates, and roasted squash in a salad bowl, but leave the seeds out. Store the bowl in the fridge, covered, and keep the seeds and vinaigrette separate. Then, just before serving, warm the vinaigrette and toss the salad together.
Leftovers: leftovers will keep well for 2-3 days. This salad is delicious warmed or chilled.
Recipe by Half Baked Harvest
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