Harvest Delicata Squash Salad with Pomegranate, Apple, and Vegan Feta Recipe
This Harvest Delicata Squash Salad is a vibrant and nutritious fall-inspired dish featuring roasted delicata squash, massaged kale, crisp apples, crunchy pecans, juicy pomegranate seeds, and creamy vegan feta cheese. Tossed with a tangy maple apple cider vinaigrette, it can be served light or paired with grains for a hearty meal, celebrating seasonal flavors and wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Salad
- 1 delicata squash (roasted, see linked recipe)
- 6 cups kale (or favorite greens, about 1 bunch curly kale, washed and de-stemmed)
- 1 apple, diced (Honeycrisp, Gala, Fuji, or Granny Smith)
- ⅓ cup pecans
- 1¼ cups pomegranate seeds
- ⅓ cup vegan feta cheese (Violife brand recommended)
- Optional: ¼ cup roasted delicata squash seeds
- Optional: ½ to 1 cup cooked grains such as farro, wheatberries, or quinoa
Vinaigrette
- 2 tablespoons apple cider or apple juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground cinnamon
- ¼ cup olive oil or avocado oil
- Salt and pepper, to taste
Instructions
- Prepare Delicata Squash: Roast the delicata squash according to the linked recipe, including roasting seeds if using. This provides a sweet, tender base for the salad.
- Make the Vinaigrette: Whisk together apple cider or juice, apple cider vinegar, maple syrup, Dijon mustard, cinnamon, oil, salt, and pepper until emulsified. Set aside to allow flavors to meld.
- Massage the Kale: Wash, dry, and de-stem the kale, then roughly chop into bite-sized pieces. Add to a large bowl and drizzle with 1 tablespoon of vinaigrette. Gently massage the leaves with your hands for 1-2 minutes until they soften and become more palatable.
- Prepare Fruits: Dice the apple into your preferred size and seed the pomegranate to extract seeds. These add fresh sweetness and crunch.
- Assemble the Salad: Add the roasted squash, diced apple, pecans, pomegranate seeds, and vegan feta cheese to the massaged kale. Drizzle with another tablespoon of vinaigrette and toss gently to combine all components evenly.
- Serve: Plate the salad and serve with remaining vinaigrette on the side for individual taste preference. Optionally, garnish with roasted squash seeds for added texture.
- Optional Heartier Version: For a more filling meal, incorporate ½ to 1 cup of cooked grains like quinoa, farro, or wheatberries into the salad before serving.
Notes
- Massaging the kale softens its texture and reduces bitterness, making the salad more enjoyable.
- Roasting delicata squash enhances its natural sweetness and adds a caramelized flavor.
- Using a variety of apples can alter the salad’s sweetness and tartness; Granny Smith offers tartness while Honeycrisp and Gala are sweeter.
- Vegan feta substitutes keep this salad plant-based and suitable for vegans.
- Adding cooked grains turns this salad into a more substantial, balanced meal.
- Roasted squash seeds add a delightful crunch and extra nutrition if included.
Keywords: harvest salad, delicata squash salad, kale salad, vegan salad, fall salad, roasted squash, pomegranate salad, healthy salad, autumn recipe
