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A white salad bowl contains maple roast delicata squash in a salad with feta and a seasonal vinaigrette.

Fall Harvest Salad with Roast Delicata Squash

Frances Kellar
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.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Salad
Cuisine American
Servings 1 serving

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.
Keyword easy weeknights, winter salads, delicata squash, squash recipes, dinner ideas
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