You loved the Ultimate Summer Salad. Now you can try this amazing Ultimate Fall Salad recipe! This refreshing and flavorful dish is packed with delicious fruits such as squash and pomegranate, and topped with an airy and sweet maple-balsamic vinaigrette dressing! Delight your family with this amazing dish, serving it as a healthy side salad or as a meal!
Ingredients• 2 medium delicata squash (about 2 pounds total) • 1 tablespoon extra virgin olive oil • pinch of salt • arils from 1 pomegranate (about 1 cup) or a generous handful of dried cherries or cranberries • 1/3 cup raw pepitas (green pumpkin seeds) or chopped pecans • 3-4 ounces (about 3/4 cup) crumbled feta cheese or goat cheese For the maple-balsamic vinaigrette: • 3 tablespoons extra virgin olive oil • 1 1/2 tablespoons balsamic vinegar • 2 teaspoons maple syrup • 1 teaspoon dijon mustard • 1/4 teaspoon fine salt • freshly ground black pepper, to taste
To begin, preheat the oven to 425 degrees F.
Wash the squash and scrape any tough pieces of 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.
Sprinkle the squash with a generous tablespoon of olive oil and then add salt, to taste. Using your fingers, lightly coat all surfaces of the squash with olive oil.
Bake for 30-35 minutes, or until the squash is golden and tender, flipping it over halfway through.
In a medium skillet over medium-low heat, toast the pepitas or pecans, stirring constantly for 3-5 minutes, until they are lightly golden on the edges and fragrant. Remove from heat.
To prepare the maple-balsamic vinaigrette, whisk the balsamic vinegar, olive oil, maple syrup, salt, and dijon mustard together in a small bowl. Generously season with black pepper, to taste.
Allow the squash to cool for a few minutes, then combine the pepitas, pomegranate, squash, and crumbled feta in a large serving bowl.
When ready to serve, sprinkle in the maple balsamic dressing, gently tossing to combine. Serve immediately.