The Ultimate Fall Salad is autumn in a bowl! With its homemade sweet and smoky maple-balsamic vinaigrette and mixture of delicious fall vegetables, each bite of this dish will transport you to cool weather, falling leaves, and pumpkin patches. Buttery squash, crunchy nuts, tart pomegranate arils, and tangy feta cheese come together perfectly for a refreshing, flavorful salad. The Ultimate Fall Salad is a delightful salad experience!
Ingredients• 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
Preheat the oven to 425 degrees F.
Wash the squash and scrape any tough pieces of the skin off with a knife.
Cut the squash into 1/2-inch wide rounds.
Using a spoon, scoop out the seeds from each of the rounds.
Drizzle the squash with 1 tablespoon of the olive oil.
Spread the olive oil to coat all the surfaces of the squash.
Add salt, to taste.
Bake until the squash is golden and tender, flipping it over halfway through, about 30-35 minutes.
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.
Remove the skillet from the heat.
Whisk the balsamic vinegar, the olive oil, the maple syrup, the fine salt, and the Dijon mustard together in a small bowl.
Generously season the mixture with the black pepper.
Allow the squash to cool for a few minutes.
Combine the pepitas, pomegranate, squash, and crumbled feta in a large serving bowl.
Drizzle the maple balsamic dressing over the salad, gently tossing to combine.