There are few things finer on the stomach this time of year than a hearty, yet light fall harvest salad! Seasonal ingredients are where it’s at (always!) and I love how this salad really showcases the unique tastes of autumn in a visually appealing way. The contrasting colors and textures make it fun and festive, and all the healthy ingredients will leave you feeling energized. Make this salad (or any variation of it) throughout the fall as a yummy celebration of the season and consider it for a Thanksgiving side dish. I view this as the perfect dish to bring to a gathering because it’s very theme appropriate, but doesn’t use the exact same ingredients as most other T-Day dishes. It’s gluten-free, egg-free, dairy-free, and vegan, so everyone can enjoy it! Plus chances are all the other food will be super heavy so make this dish to lighten things up!
Staying at home got you down this holiday season? Make this salad for a Thanksgiving-like treat you can easily enjoy on your own!
Ingredients:
-Chopped arugula
-Delicata squash (or sweet potato or yam)
-Diced onion
-1 C cooked quinoa
-Sliced persimmon
-Pomegranate seeds
-Roasted pumpkin seeds
-Dressing of choice (ideas: delicious with green goddess dressing, or good old fashioned olive oil and balsamic vinegar)
Directions:
Bake the delicata squash!
Preheat oven to 400.
Slice squash in half vertically and scoop out seeds. Then cut into 1/2 inch thick pieces.
Coat with a high heat oil (like avocado oil) and spread out in single layer on baking dish. Sprinkle with spices like powdered garlic or thyme if desired.
Bake for approx. 15 mins. Remove and flip each piece of squash. Then bake another ~15 mins.
Note— no need to remove the skins from delicata squash because they’re relatively thin!
Roast the pumpkin seeds! You can buy pepitas (inner pumpkin seeds) or roast the seeds of the delicata squash!
Rinse seeds to remove any pulp material and pat dry.
Spread out in single layer on baking sheet and coat with oil and salt.
Roast at 400 for ~10-15 mins (they’re finished when they’re crispy and delicious, but not blackened).
Rinse and cook the quinoa (follow directions on packaging. Generally 1/2 C dry quinoa to 1 C water or broth, cook on stovetop, bring to a boil then simmer on low for ~20 mins).
Chop up all other ingredients.
If using kale as your green, massage it with a little oil and vinegar (I used arugula but kale is great in this recipe too).
Add all ingredients to a serving dish and toss just before serving!
Pro Tips
You can always make a variation of this salad!
-Swap cranberries for pomegranate seeds
-Swap apples for persimmons.
-Swap a sweet potato, yam, or any other winter squash for the delicata squash.
-Swap wild rice for quinoa.
-Swap pecans or walnuts for pumpkin seeds.
-Use any greens you like!
Delicata squash are muy delicioso so you may want to roast a second one for food prep while you’re already cooking.
Want to make this dish ahead of time but not into soggy salad? Prep all ingredients and store in separate glassware containers, then toss together in a bowl just before serving. Luckily kale tends to stay pretty well once dressed, but you might want to do this if using arugula— personally I don’t mind it wilted! :)