Ultimate Fall Salad


• 2 medium delicata squash
• 1 tablespoon extra virgin olive oil
• salt, to taste
• 1/3 cup raw pepitas or chopped pecans
• 1 cup pomegranate arils or dried cherries or dried cranberries
• 3-4 ounces feta cheese or goat cheese, crumbled
For the maple-balsamic vinaigrette:
• 1 1/2 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 2 teaspoons maple syrup
• 1/4 teaspoon fine salt
• 1 teaspoon Dijon mustard
• ground black pepper, to taste


Step 1

Preheat the oven to 425 degrees F.

Step 2

Wash the squash and scrape any tough pieces of the skin off with a knife.

Step 3

Cut the squash into 1/2-inch wide rounds.

Step 4

Using a spoon, scoop out the seeds from each of the rounds.

Step 5

Drizzle the squash with 1 tablespoon of the olive oil.

Step 6

Spread the olive oil to coat all the surfaces of the squash.

Step 7

Add salt, to taste.

Step 8

Bake until the squash is golden and tender, flipping it over halfway through, about 30-35 minutes.

Step 9

In a medium skillet over medium-low heat, toast the pepitas or pecans, stirring constantly until they are lightly golden on the edges and fragrant, about 3-5 minutes.

Step 10

Remove the skillet from the heat.

Step 11

Whisk the balsamic vinegar, the olive oil, the maple syrup, the fine salt, and the Dijon mustard together in a small bowl.

Step 12

Generously season the mixture with the black pepper.

Step 13

Allow the squash to cool for a few minutes.

Step 14

Combine the pepitas, pomegranate, squash, and crumbled feta in a large serving bowl.

Step 15

Drizzle the maple balsamic dressing over the salad, gently tossing to combine.

Step 16

Serve immediately.

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