Sometimes the craving for salad strikes all year round. This delicata squash harvest salad is filled with flavor and bold ingredients such as pomegranate seeds and vegan feta, making it a perfect centerpiece or side dish.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Salad
Cuisine: American
Servings: 2-5
Calories: 733kcal
Author: J.J. Steele
Ingredients
1delicata squash(recipe linked in instructions)
For The Tangy Apple Cinnamon Vinaigrette:
2tablespoonsapple cider or apple juice
2tablespoonsapple cider vinegar
1tablespoonmaple syrup
½teaspoonDijon mustard
¼teaspoonground cinnamon
¼cupolive or avocado oil
salt & pepper to taste
6cupskaleor favorite greens, mix and match—about 1 bunch curly kale
1apple, dicedchoose favorite – Honeycrisp, Gala, Fuji or Granny Smith
⅓cuppecans
1¼cuppomegranate seeds
⅓cupvegan feta cheeseViolife
Optional: ¼ cup of roasted squash seedsfollow WOV recipe
Optional: ½-1 cup of cooked grains such as farrowheatberries, or quinoa
While the squash is cooking, prepare the vinaigrette by whisking all ingredients together, set aside.
Wash, dry and de-stem kale (greens). Roughly chop kale into bite size pieces. Add to a large bowl. Add 1 tablespoon of prepared vinaigrette to chopped kale and gently massage with your hands until leaves begin to soften, about 1-2 minutes.
Chop apple into desired size & shape.
Seed pomegranate.
Add the roasted squash, diced apple, pecans, pomegranate and vegan feta to the greens. Drizzle 1 tbsp of vinaigrette and toss well to combine.
Serve with the remaining vinaigrette on the side for individual use. Optional garnish with roasted squash seeds.
For a heartier meal, add cooked grains to the salad such as quinoa, farro or wheatberry.
Notes
Vegan Cheese: The feta is optional but adds a nice balance to the salad flavors. You can substitute with other store- bought vegan cheese options that are neutral in flavor like many of the cheese wheels from Miyoko’s or Treeline. If you are feeling adventurous you could also make your own cheese from scratch. A blue cheese or gouda would work well in this salad. Crumble or roughly chop as you would the feta.Vinaigrette: Vinaigrettes are made to be adjustable. If you want it sweeter, add more maple syrup. Less acidic, add more oil or reduce vinegar. Play with it and have fun. Store any leftover vinaigrette in an air-tight container for 1-2 weeks in the refrigerator.Pecans: Pecans pair great with fall fruits and vegetables, but if they aren’t your favorite you could substitute with walnuts, hazelnuts, pistachios or almonds. If you want you can also toast your nuts by roasting them for a few minutes in the oven until they just start to brown. Watch closely though as they can burn fast.This salad works great for Thanksgiving or any time you want a tasty salad. If you are making for Thanksgiving (or any other busy cooking holiday or get-together) you can make this in advance to make your life easier. Prepare the recipe as described, with two minor adjustments. Chop up the apple at the last minute prior to serving, so that the apple does not brown in advance of serving. Once you add the apple, then add the vinaigrette and toss to combine.