Description

This vibrant Fall salad is a feast for the eyes and the palate. Packed with roasted delicata squash, nutty quinoa, tart pomegranate, and hearty kale, it’s topped with a tangy apple cider vinegar dressing that brings everything together. Perfect for cozy autumn dinners or festive gatherings, this salad is as nutritious as it is beautiful.

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

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Instructions

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

Notes

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.

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

Keep dressing separate if preparing ahead to maintain freshness.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Salad
Method: Roasting, Tossing
Cuisine: Western

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 12g
Sodium: 280mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 9g
Cholesterol: 12mg