Loaded Autumn Salad
This loaded Autumn salad is full of delicious warm, fall flavors and is made with mixed greens, spiced delicata squash, avocado, and pomegranate tossed with a maple vinaigrette.
You are looking at the salad that will be on our Thanksgiving table this year. It’s so good! I recently picked up a delicata squash and pomegranate from the store and decided to make this tasty loaded Autumn salad using them. I cleaned out my fridge and pantry for this salad and it was absolutely delicious which a great combination of flavors, colors, and textures. My husband and I devoured this healthy salad for lunch and we both thought it was fantastic.
Loaded Autumn Salad
Maple Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp real maple syrup
- 1-2 tsp Dijon mustard
- Sea salt and freshly cracked pepper, to taste
Pickled Shallot:
- 1 small shallot, sliced into thin rings
- 1-2 tbsp apple cider vinegar
- Pinch of sugar
Loaded Autumn Salad:
- 1 delicata squash (don’t peel–the skin is edible & delicious)
- 1 1/2 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp cinnamon
- Sea salt and freshly cracked pepper, to taste
- 3 tbsp pumpkin seeds
- 2 cups baby spinach and arugula
- 1 cup lacinato kale, finely chopped
- 1 cup romaine lettuce, finely chopped
- 1 ripe avocado
- 3 tbsp candied pecans
- 3 tbsp pomegranate ariels
- 3 tbsp feta cheese
How to Make a Loaded Autumn Salad
Make the maple vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and freshly cracked pepper, to taste.
Make the pickled shallot by combining the shallot slices with the apple cider vinegar and a pinch of sugar and mix well; set aside until needed.
Preheat the oven to 400 degrees.
Roast the squash by cutting the delicata squash in half lengthwise then scoop out and discard the seeds from both halves. Cut each half into 1/2 inch moons.
Combine the olive oil, cumin, paprika, chili powder, cinnamon, sea salt, and freshly cracked pepper, to taste in a medium bowl; mix until well combined. Add the delicata squash slices and toss to coat evenly. Place the squash on a baking sheet in an even layer then place into the oven to roast for 10 minutes. Flip the squash over and continue to roast for 5 minutes.
Toss the pumpkin seeds in the same bowl and coat them with any remaining oil/spice mixture. Add the pumpkin seeds to the baking sheet with the squash and roast for another 5 minutes longer.
Remove from the oven and set aside to allow everything to cool completely.
Prepare the salad by combining the spinach, arugula, romaine, and kale in a serving bowl in a large bowl. Drizzle some of the well-whisked vinaigrette over the greens and toss to coat evenly.
Top the salad with the cooled delicata squash, pumpkin seeds, pickled shallot, avocado, candied pecans, pomegranate ariels, and feta cheese. Season with freshly cracked pepper and serve with additional maple vinaigrette on the side. Serve immediately. Enjoy.
Equipment
Ingredients
Maple Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp real maple syrup
- 1-2 tsp Dijon mustard
- Sea salt and freshly cracked pepper to taste
Pickled Shallot:
- 1 small shallot sliced into thin rings
- 1-2 tbsp apple cider vinegar
- Pinch of sugar
Loaded Autumn Salad:
- 1 delicata squash don't peel--the skin is edible & delicious
- 1 ½ tbsp olive oil
- ½ tsp cumin
- ¼ tsp paprika
- ¼ tsp chili powder
- ¼ tsp cinnamon
- Sea salt and freshly cracked pepper to taste
- 3 tbsp pumpkin seeds
- 2 cups baby spinach and arugula
- 1 cup lacinato kale finely chopped
- 1 cup romaine lettuce finely chopped
- 1 ripe avocado
- 3 tbsp candied pecans
- 3 tbsp pomegranate ariels
- 3 tbsp feta cheese
Instructions
- Make the maple vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and freshly cracked pepper, to taste.
- Make the pickled shallot by combining the shallot slices with the apple cider vinegar and a pinch of sugar and mix well; set aside until needed.
- Preheat the oven to 400 degrees.
- Roast the squash by cutting the delicata squash in half lengthwise then scoop out and discard the seeds from both halves. Cut each half into 1/2 inch moons.
- Combine the olive oil, cumin, paprika, chili powder, cinnamon, sea salt, and freshly cracked pepper, to taste in a medium bowl; mix until well combined. Add the delicata squash slices and toss to coat evenly. Place the squash on a baking sheet in an even layer then place into the oven to roast for 10 minutes. Flip the squash over and continue to roast for 5 minutes.
- Toss the pumpkin seeds in the same bowl and coat them with any remaining oil/spice mixture. Add the pumpkin seeds to the baking sheet with the squash and roast for another 5 minutes longer.
- Remove from the oven and set aside to allow everything to cool completely.
- Prepare the salad by combining the spinach, arugula, romaine, and kale in a serving bowl in a large bowl. Drizzle some of the well-whisked vinaigrette over the greens and toss to coat evenly.
- Top the salad with the cooled delicata squash, pumpkin seeds, pickled shallot, avocado, candied pecans, pomegranate ariels, and feta cheese. Season with freshly cracked pepper and serve with additional maple vinaigrette on the side. Serve immediately. Enjoy.
Totally adore delicata squash! This is one fabulous seasonal salad and makes a perfectly light yet flavourful meal!
A unique salad that looks very good. We ate our first ever delicata squash last fall.