This Fall Harvest Salad with Roast Delicata Squash is one way to elevate the lunchtime salad. Because I work from home, some days it’s motivating for me to make a yummy lunch at home. One way I like to do this is to try to recreate some of my favorites from places I would frequent in Downtown Los Angeles (hey there, Tendergreens.).
Other times I’m just making up a salad recipe on a whim given the short amount of time I have between Zoom calls. This recipe was one of those “on a whim” salads. Using the delicata squash I had roasted the day prior, I tossed it together with pomegranate arils, roasted pumpkin seeds, and feta with a dressing using an amazing pomegranate balsamic vinegar I purchased at VomFASS in Claremont (it’s a seasonal vinegar only available during the fall/early winter months). The result? Sweet and tangy with the right amount of crunch.
Ingredients and Prep for the Harvest Salad with Roast Delicata Squash
Part of what helps this salad come together quickly is that we roast the squash ahead of time. I'll squash on a Sunday after our CSA pickup and have the slices ready for the week's salads and sides. For this salad we will need the following:
- Roasted Delicata Squash: We're saving time by having the delicata squash roasted. This is my favorite way to roast them to unlock their mild sweet flavor. You can also substitute the delicate squash for either roasted butternut squash or slices of roasted acorn squash.
- Mixed Greens: Use what you have on hand here. We'll use the greens from our CSA box but also grab salad mix from our local grocery store if needed.
- Feta Cheese: I love the tangy flavor and texture of feta here. If you don't like feta cheese or want to keep this vegan, you can swap the feta for cotija or leave it out all together and add in some toasted sunflower seeds or even croutons for more crunch.
- Pomegranate Arils: Given this is a seasonal salad I love incorporating more seasonal fruits and vegetables. In this example, pomegranates add a bit of sweet crunch to the salad.
- Roasted Pumpkin Seeds: Yes, more crunch but we also get a good dose of magnesium, zinc, and additional antioxidants from the crunchy roasted pumpkin seeds. I often like adding seeds as a substitute for croutons though both work equally well here.
- Pomegranate Balsamic Vinegar: I really love this vinegar blend from local shop, VomFASS Claremont. It's sooooo delicious in this dressing but if you can't find it near you whisk together a scant 2 tablespoons syrupy balsamic vinegar with a teaspoon or two of pomegranate juice. It won't be the exact same but it will get you close to this delicious vinegar blend.
- Extra Virgin Olive Oil: Opt for the best quality oil you can find. The mix of olive oil and good quality vinegar helps in the emulsification of the dressing adding great flavor with a short list of ingredients.
- Kosher salt and pepper to taste
A Seasonal Salad Ready in Minutes
This Fall Harvest Salad with Roast Delicata Squash is ready in minutes. First, prep the dressing first by whisking together the vinegar, oil, and salt & pepper in a large bowl until combined. Add in the lettuces, squash, and pomegranate arils; gently toss together to combine salad ingredients with the dressing. Serve onto plate and top with feta and pumpkin seeds.
Note: For some added protein and heft adding in some cooked farro is also great. You can also add in some leftover roast turkey or chicken as well.
For more information on winter squash varieties include excellent substitutes for delicata squash, check out my blog post here.
Fall Harvest Salad with Roast Delicata Squash
Ingredients
- 2 cups mix of chopped romaine and red leaf lettuce
- 8 slices roasted delicata squash
- 1 to 2 tablespoons feta crumbled
- ¼ cup pomegranate arils
- 1 tablespoon roasted pumpkin seeds
- 2 Tablespoons Pomegranate Balsamic Vinegar You can also use a mix of balsamic vinegar and a splash of pomegranate juice if you don't have this specific vinegar type
- 3-4 tablespoons good quality extra virgin olive oil
- pinch of kosher salt & ground black pepper
Instructions
- Prep the dressing first by whisking together the vinegar, oil, and salt & pepper in a large bowl until combined.
- Add in the lettuces, squash, and pomegranate arils; gently toss together to combine salad ingredients with the dressing. Serve onto plate and top with feta and pumpkin seeds.
- Note: For some added protein and heft adding in some cooked farro is also great.
