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Fall Harvest Salad

This fall salad is a perfect side dish for your Thanksgiving feast. Bring balance to the table with this fresh, nutrient dense side!

Course Salad, Side Dish
Keyword holiday, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings as a side

Ingredients

Salad

  • 2 pounds carnival squash can use delicata, butternut, or acorn squash
  • 1 TBS olive oil
  • 5 ounces arugula or mixed greens
  • 1 cup pomegranate arils or 1 cup of dried cranberries
  • 1/3 cup raw pepitas or chopped pecans or almonds
  • 3-4 ounces feta about 3/4 cup

Dressing

  • 3 TBSP olive oil
  • 1 1/2 TBSP balsamic vinegar
  • 2 tsp maple syrup
  • 1 tsp Dijon Mustard
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees. Wash squash and cut in half. Scoop out seeds from each half.

  2. Drizzle each half of squash with olive oil. Using a brush or your fingers, lightly coat all surfaces with the olive oil.

  3. Bake squash flesh side on parchment lined pan for 30-35 minutes until the squash is tender.

  4. While the squash is baking, prep your dressing. Whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Add salt and pepper to taste.

  5. Once the squash has cooled for a few minutes, combine with arugula, pomegranate, pipits, crumbled feta and squash in a large serving bowl.

  6. Keep in refrigerator until read to serve. When ready to serve, drizzle dressing and toss to combine.