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.
Course Salad
Cuisine American
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Equipment
Baking Sheet
Ingredients
Maple Vinaigrette:
3tbspolive oil
2tbspapple cider vinegar
1tbspreal maple syrup
1-2tspDijon mustard
Sea salt and freshly cracked pepperto taste
Pickled Shallot:
1small shallotsliced into thin rings
1-2tbspapple cider vinegar
Pinchof sugar
Loaded Autumn Salad:
1delicata squashdon't peel--the skin is edible & delicious
1 ½tbspolive oil
½tspcumin
¼tsppaprika
¼tspchili powder
¼tspcinnamon
Sea salt and freshly cracked pepperto taste
3tbsppumpkin seeds
2cupsbaby spinach and arugula
1cuplacinato kalefinely chopped
1cupromaine lettucefinely chopped
1ripe avocado
3tbspcandied pecans
3tbsppomegranate ariels
3tbspfeta 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.