Fall Harvest Salad with Roast Delicata Squash
This is a wonderful seasonal salad that uses delicata squash though you can sub for other winter squash varieties like butternut or acorn squash. A slightly sweet dressing and tangy feta give a delicious balance of flavor for a great weeknight dinner salad.
Ingredients
- 2 cups mix of chopped romaine and red leaf lettuce
- 8 slices roasted delicata squash
- 1 to 2 tablespoons feta crumbled
- 1/4 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.