Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Fall Harvest Salad is on repeat the minute the air turns crisp. It is bright, full of nourishing autumnal ingredients like kale, delicata squash, pumpkin seeds and pomegranate seeds. It comes together in less than 30 minutes and is the perfect thing to pair with my Broccoli Cheddar Soup, Garlic Braised Short Ribs, Creamy Mashed Potatoes, Brown Butter Apple Crisp and a Cranberry Margarita.
Welcome to my fall version of a hyperfixation meal. I have had a version of this salad probably most nights for the last few months. It has everything I want in a salad: crunch and texture, tartness, creaminess and packed with SO much flavor. And the best part is that it’s so versatile, you can make it anyway you like with what you find in the grocery store! Let’s get started.
Ingredients You’ll Need for this Harvest Fall Salad
- Delicata Squash – I love delicata because it requires zero peeling. It’s super delicious and fuss-free.
- Dino Kale – You can use any varietal of kale but I love dino kale because of how it breaks down so easily when massaged with the dressing.
- Shallot – This adds a nice delicate flavor of onion to this dressing.
- Pepitas – I love the crunch that pepitas (also known as pumpkin seeds) add to this salad.
- Pomegranate Seeds – This adds such a great crunch and tartness to the salad.
- Goat Cheese – I love how soft and tangy goat cheese is. It melts into this salad so well and is just so complimentary to all the flavors.
For the rest of the ingredients and measurements, please refer to the recipe card below!
Recipe Tip
- Prep this salad ahead – Pour the dressing on the kale and massage lightly. Add the roasted squash, pomegranate, cheese and pumpkin seeds on top but don’t mix it up. Store in the fridge and eat when you’re ready to serve. I like to do this the morning of.
- How to store this salad – This is one of the few salads that can be stored for the next day without losing its integrity. I like to store any leftovers in an airtight container.
- Add protein! – I love adding shredded roasted chicken or salmon to this salad.
Recipe FAQs
Do I have to massage kale?
Not technically, no. But without properly massaging kale (or it sitting with the dressing for 30 minutes or so), it can be a bit tough to chew.
What other substitutions can I make?
Use other nuts like almonds, pistachios, pecans or walnuts. You can do another cheese like diced cheddar or feta. Feel free to add a chopped up apple or pear.
Can I use another squash besides delicata?
Absolutely. I love delicata because it doesn’t need to be peeled. But this time of year I love using anything from acorn squash, honey nut, red kure or kobocha.
What to Serve with this Fall Harvest Salad
If you tried this Fall Harvest Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
1 small baking sheet
1 small skillet
1 salad bowl
Squash:
- 1 delicata squash, seeds removed and cubed
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- Kosher salt and freshly ground pepper
Pepitas:
- 2 teaspoons olive oil
- 1/3 cup pepitas
- 1 teaspoon maple syrup
- Kosher salt and freshly ground pepper
Dressing:
- 1 shallot, peeled and finely minced
- 2 tablespoons red wine vinegar
- 1 anchovy, smashed into a paste
- 1/2 teaspoon Dijon mustard
- Juice from 1/2 orange
- 1/4 extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
Salad:
- 2 bunches of dino kale
- 3 ounces goat cheese
- 1/4 cup pomegranate seeds
To Make the Squash:
Preheat oven to 350 degrees F. Add delicata squash to the center of a baking sheet and drizzle with olive oil, maple syrup and salt and pepper. Toss together and transfer to the oven to roast for about 30 minutes, until tender. Remove and transfer to a bowl to cool.
To Toast the Pepitas:
Place a small skillet over medium heat. Add the olive oil, pumpkin seeds, maple syrup and a pinch of kosher salt and pepper. Toss until toasted, about 2 to 3 minutes.
To Make the Dressing:
Meanwhile, let’s make the dressing, to a mason jar or small bowl, add the minced shallot, red wine vinegar, anchovy, mustard, orange juice, olive oil, salt and pepper. If using a mason jar, shake it up or whisk it up.
To Assemble the Salad:
Remove the kale from its stems and cut it into 1-inch shreds. Add it to a colander or salad spinner. Wash and dry. Transfer to a salad bowl. Pour dressing over kale and massage kale until dressing is evenly dispersed and kale has softened. This usually takes 2 to 3 minutes. Not long but a crucial step – don’t skip this!
Top the salad with the cooked delicata squash, goat cheese, pomegranate seeds and toasted pepitas. Toss one last time and enjoy.
Tips and Tricks:
- Prep this salad ahead – Pour the dressing on the kale and massage lightly. Add the roasted squash, pomegranate, cheese and pumpkin seeds on top but don’t mix it up. Store in the fridge and eat when you’re ready to serve. I like to do this the morning of.
- How to store this salad – This is one of the few salads that can be stored for the next day without losing its integrity. I like to store any leftovers in an airtight container.
- Add protein! – I love adding shredded roasted chicken or salmon to this salad.
Serving: 4g | Calories: 325kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 267mg | Potassium: 2023mg | Fiber: 11g | Sugar: 27g | Vitamin A: 7079IU | Vitamin C: 62mg | Calcium: 294mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Cozy Latin-Inspired Comfort Food Recipes
Hi! I’m Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!
