Fall Harvest Salad with Delicata Squash, Pomegranate and Kale
This salad is a beautiful rainbow of colors. It's loaded with incredible flavors and topped with a simple homemade apple cider vinegar dressing. It's perfect to serve for any Fall celebration.
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Servings: 4 servings
Ingredients
- 1 delicata squash - sliced, seeds removed and roasted
- 1 cup cooked quinoa
- 1 bunch of kale
- ½ red onion - sliced thin
- 1 pomegranate
- ½ cup feta cheese
Apple Cider Vinegar Dressing:
- 2 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 1 garlic clove - minced
- ½ tablespoon dijon mustard
- salt and pepper - to taste
Instructions
- Cook the quinoa: In a medium pot, heat 1 cup of water along with ½ cup of quinoa. Bring water to a boil, then reduce and let simmer until quinoa absorbs all the water. Try not to stir during this process. Once quinoa is cooked, fluff with a fork.
- Cook the delicata squash: Slice the squash in half lengthwise and scoop out stringy insides with a metal spoon. Slice into thin u-shape pieces and place on a baking sheet. Drizzle with cooking oil and season with salt and pepper. Bake at 425°F for 30 minutes, flipping half way. Squash is done when it's soft and edges are browning (see full instructions here)
- Make the salad dressing: In a mason jar or bowl, add the olive oil, apple cider vinegar, minced garlic, dijon mustard, salt and pepper. Seal the lid and give it a good shake. Set aside for now.
- Pomegranate: Slice the top stem off. Use knife to make slits along the white ridges all the way to the bottom. Use hands to peel open sections. Pull the pomegranate seeds out and place in a bowl. Discard any white pieces before adding to the salad.
- Massage The Kale: Remove the kale from the stem and rip into small bite size pieces. Wash and dry the kale, then add to a large bowl. Add 1 tablespoon olive oil and sprinkle some sea salt in to the bowl. Use your hands to squeeze the kale and "massage" it for 2-3 minutes. This will help to break down the kale and make it easier to digest.
- Assemble The Salad: Add the kale to the serving bowl. Top with roasted delicata squash, quinoa, pomegranate, sliced red onion and feta cheese. Drizzle the dressing overtop and toss everything together. Serve and enjoy!
Recipe Notes:
How To Store: This salad can be stored in the fridge for up to 3 days without getting too mushy (all thanks to the hearty kale). I had it has leftovers for lunch the next day and it still tasted wonderful.
Nutrition Info
Calories: 242kcal | Carbohydrates: 27g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 242mg | Potassium: 359mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1507IU | Vitamin C: 26mg | Calcium: 135mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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