Name: Fall Harvest Salad with Delicata Squash, Pomegranate and Kale
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Western
Ingredients: 1 delicata squash, sliced, seeds removed and roasted; 1 cup cooked quinoa; 1 bunch of kale; ½ red onion, thinly sliced; 1 pomegranate; ½ cup feta cheese; 2 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 garlic clove, minced; ½ tablespoon dijon mustard; Salt and pepper, to taste

Fall Harvest Salad with Delicata Squash, Pomegranate and Kale

Why You’ll Love This Recipe

This Fall Harvest Salad is a celebration of seasonal flavors and textures. You’ll love it because it combines the sweetness of roasted squash, the crunch of pomegranate seeds, and the earthiness of kale. The homemade apple cider vinegar dressing adds just the right tang to balance the salad, while quinoa and feta make it hearty enough to enjoy as a full meal. It’s gluten-free, vegetarian, and perfect for meal prep.

ingredients

1 delicata squash, sliced, seeds removed and roasted
1 cup cooked quinoa
1 bunch of kale
½ red onion, thinly sliced
1 pomegranate
½ cup feta cheese

Apple Cider Vinegar Dressing:
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 garlic clove, minced
½ tablespoon dijon mustard
salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fall Harvest Salad with Delicata Squash, Pomegranate and Kale

directions

Cook the quinoa: In a medium pot, heat 1 cup of water along with ½ cup of quinoa. Bring to a boil, then reduce heat and simmer until water is absorbed. Fluff with a fork.
Roast the delicata squash: Slice squash in half lengthwise and remove seeds. Slice into thin U-shaped pieces, drizzle with oil, season with salt and pepper, and bake at 425°F for 30 minutes, flipping halfway through, until tender and slightly browned.
Prepare the dressing: In a mason jar or bowl, combine olive oil, apple cider vinegar, minced garlic, dijon mustard, salt, and pepper. Shake or whisk until combined. Set aside.
Prepare the pomegranate: Slice off the top, score along white ridges, open into sections, and remove seeds. Discard white pith.
Massage the kale: Remove kale from stems and tear into bite-sized pieces. Add to a large bowl with 1 tablespoon olive oil and a pinch of sea salt. Massage for 2-3 minutes until kale softens.
Assemble the salad: In a serving bowl, layer kale, roasted squash, quinoa, pomegranate seeds, red onion, and feta cheese. Drizzle dressing over the top and toss gently to combine. Serve immediately.

Servings and timing

Servings: 4
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes

Variations

Swap feta for goat cheese or omit for a vegan version.
Add roasted pumpkin seeds or walnuts for extra crunch.
Replace quinoa with farro or couscous for a different grain texture.
Mix in roasted Brussels sprouts or sweet potatoes for extra Fall flavors.
Use balsamic vinegar instead of apple cider vinegar for a slightly sweeter dressing.

storage/reheating

Store in an airtight container in the fridge for up to 3 days.
Best served cold or at room temperature; no reheating needed.
Keep the dressing separate if preparing ahead to maintain freshness.

FAQs

Can I make this salad ahead of time?

Yes, you can prep the squash, quinoa, and dressing ahead of time. Assemble just before serving to keep the salad fresh.

Can I use frozen quinoa?

Yes, just thaw it and fluff before adding to the salad.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I replace kale with another green?

Yes, spinach, arugula, or Swiss chard work well as alternatives.

How do I store leftover salad?

Keep leftovers in an airtight container in the fridge for up to 3 days.

Can I make this vegan?

Yes, replace feta cheese with a vegan alternative or omit it entirely.

Can I use a different squash?

Yes, butternut squash or acorn squash also work well roasted.

How can I make the dressing creamier?

Add 1 tablespoon of tahini or avocado to make the dressing creamier.

Can I roast the squash in advance?

Absolutely, roasted squash can be stored in the fridge for up to 2 days before adding to the salad.

Can I serve this salad warm?

Yes, the roasted squash and quinoa can be slightly warmed, but the salad is best enjoyed at room temperature or chilled.

Conclusion

This Fall Harvest Salad is a celebration of seasonal produce, textures, and flavors. With its roasted delicata squash, vibrant pomegranate, hearty kale, and tangy apple cider vinegar dressing, it’s a crowd-pleaser that’s perfect for any autumn meal. Easy to prepare, visually stunning, and full of nutrients, it’s the ideal salad to keep in your recipe rotation all season long.