Harvest Salad with Delicata Squash and Pomegranate is a fresh and colorful way to enjoy the flavors of fall. This salad combines tender roasted delicata squash with bright, juicy pomegranate seeds that add a little pop of sweetness and crunch. Mixed greens and a simple dressing bring all the ingredients together in a perfect balance of textures and tastes.
I love making this salad when I want something light but still satisfying. The delicata squash is easy to prepare since you can eat the skin, and roasting it brings out its natural sweetness. The pomegranate seeds are my favorite part because they add just the right amount of tartness and a fun burst in every bite. I usually sprinkle some toasted nuts on top for extra crunch!
This salad is great as a side dish at dinner or even as a lunch on its own. I often make it during the cooler months when I want a reminder of cozy autumn flavors without anything too heavy. It’s a simple way to brighten up the table and get a little vitamin boost, too. I hope you enjoy making and eating it as much as I do!
Key Ingredients & Substitutions
Delicata Squash: This squash is sweet and tender with an edible skin, which saves prep time. If you can’t find delicata, try acorn or butternut squash, but peel these first since their skin is tough.
Kale: I love using curly kale for its texture and flavor. Massaging it with lemon juice and salt softens the leaves and makes the salad easier to eat. If kale isn’t your favorite, try baby spinach or arugula for a milder taste.
Pomegranate Seeds: These add bursts of juicy tartness and a nice crunch. If fresh pomegranate isn’t available, try dried cranberries or fresh red grapes halved for sweetness and color.
Fennel and Brussels Sprouts: Thinly sliced fennel gives a mild licorice flavor, and Brussels sprouts add crunch. Both are optional but add great texture and freshness.
Dressing Ingredients: Lemon juice and Dijon mustard give the dressing a bright tang. If you prefer, swap lemon for apple cider vinegar. Maple syrup or honey balances acidity with a touch of sweetness.
How Do You Roast Delicata Squash Perfectly for This Salad?
Roasting delicata squash brings out its natural sweetness and gives a tender but slightly crispy texture. Here’s my favorite method:
- Slice the squash into 1/4-inch rings and scoop out the seeds.
- Toss with olive oil, salt, and pepper to coat well.
- Arrange slices in a single layer on a baking sheet to roast evenly.
- Roast at 425°F (220°C) for 20-25 minutes, flipping halfway through, until golden and tender but not mushy.
- Let cool slightly before adding to salad so it holds its shape.
This roasting approach concentrates flavor while keeping the squash tender and firm enough to enjoy in the salad. It’s a simple step that really makes the dish shine.
Equipment You’ll Need
- Baking sheet – perfect for roasting the delicata squash evenly with a nice caramelized edge.
- Sharp knife – helps you slice the squash cleanly into rings and prep the other veggies easily.
- Large mixing bowl – great for massaging the kale and tossing the salad ingredients together.
- Whisk or fork – useful for mixing the dressing so it combines smoothly.
- Cutting board – a sturdy surface to chop all your vegetables safely.
Flavor Variations & Add-Ins
- Add crumbled goat cheese or feta for a creamy, tangy contrast to the sweet squash and tart pomegranate.
- Swap kale for baby spinach or arugula for a milder, less bitter green base.
- Include toasted pecans or walnuts to bring extra crunch and a nutty flavor that pairs well with the fall theme.
- Try adding cooked quinoa or farro for some chewy texture and to make the salad more filling.
Harvest Salad with Delicata Squash and Pomegranate
Ingredients You’ll Need:
For the Salad:
- 2 medium delicata squash
- 1 tablespoon olive oil (plus extra for roasting)
- Salt and pepper, to taste
- 4 cups kale, chopped and tough stems removed
- 1 cup pomegranate seeds
- 1/2 cup thinly sliced fennel
- 1/2 cup thinly sliced Brussels sprouts (optional for added texture)
- 1/4 cup thinly sliced onion or shallot
For the Dressing:
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper, to taste
Optional Garnishes:
- Toasted nuts (pecans or walnuts)
- Crumbled feta or goat cheese
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to roast the squash. Overall, you’ll spend roughly 35 minutes making this fresh, colorful salad from start to finish.
Step-by-Step Instructions:
1. Roast the Squash:
Preheat your oven to 425°F (220°C). Wash the delicata squash and slice into 1/4-inch thick rings, removing the seeds from the centers. Lay the slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast in the oven for 20-25 minutes, turning halfway through, until the slices are golden brown and tender. Remove from the oven and set aside to cool.
2. Prepare the Greens:
While the squash is roasting, place the chopped kale in a large bowl. Add a pinch of salt and about a tablespoon of fresh lemon juice. Massage the kale gently with your hands for 2-3 minutes until it becomes softer and tender. Add the thinly sliced fennel, onion, and Brussels sprouts (if using).
3. Make the Dressing and Assemble:
In a small bowl, whisk together lemon juice, maple syrup or honey, Dijon mustard, olive oil, salt, and pepper until the dressing is smooth. Pour the dressing over the kale mixture and toss well to combine. Transfer the dressed greens to a serving bowl or platter. Arrange the roasted delicata squash rings on top and sprinkle generously with pomegranate seeds. Add toasted nuts and cheese if desired. Serve immediately or chill briefly before serving.
Can I Use a Different Type of Squash?
Yes! If you can’t find delicata squash, acorn or butternut squash work well. Just be sure to peel them first, as their skins aren’t edible like delicata’s.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to avoid soggy greens, and add roasted squash and pomegranate seeds just before serving.
Can I Make This Salad Ahead of Time?
You can prep the roasted squash and dressing a day ahead, but it’s best to toss the salad and add pomegranate seeds just before serving to keep everything fresh and crisp.
What Are Some Good Substitutions for Pomegranate Seeds?
If you don’t have pomegranate seeds, dried cranberries or halved red grapes can add a similar pop of sweetness and color to your salad.
