A Fall Harvest Salad with loads seasonal flavor and texture. Roasted Delicata, sliced Honeycrisp Apples, chunks of Sharp Cheddar and pomegranate seeds to top it all off. This salad is fall’s best, showing off together in a happy dance.
Autumn is when everything good around us in New England is perfectly in season, which makes it probably the best time of year for a salad – especially one that has loads of cheese, and a mix of fresh and cooked vegetables and fruits. This one hits all my favorites, but most of this is interchangeable – if you prefer blue cheese or goat, that works. If you like pears instead of apples, go for it. This is a template for whatever you find at the farmer’s market, and the dressing goes with everything.
Roasted Delicata Squash is extremely easy as there is no need to remove the skin, and it roasts quickly into the little half-moon shapes above. It’s perfectly sweet and savory at the same time.
Despite the flexibility aforementioned, I love this salad exactly as it is here. It’s easy to prep in advance, and dress just before serving as well, which makes it great for entertaining.
Harvest Salad with Roasted Squash, Apples and Cheddar
Ingredients
- 2 delicata squash (1-2 depending on size)
- olive oil, salt and pepper
- 5 oz mixed salad greens of your choice (I like arugula and baby spinach)
- 1 honeycrisp apple
- 1 Tbsp lemon juice or apple juice (this is to prevent oxidization only)
- 4 oz sharp cheddar cheese
- 1/4 cup pecans (candied, optional) (I like Trader Joe's Candied Pecan Praline's)
- 1/4 cup pomegranate arils
- 1/4 cup micro greens (optional)
Maple Cider Vinaigrette
- 1/4 cup Apple Cider Vinegar
- 2 Tbsp minced shallot
- 1 tsp chopped fresh thyme leaves
- 1 Tbsp dijon mustard
- 1 Tbsp maple syrup
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/3 cup Olive Oil
Instructions
- Preheat the oven to 400 degrees, and coat a sheet pan with 2 Tbsp of olive oil.
- Cut the Delicata Squash in half lengthwise, exposing the inner seeds and pulp. Using a kitchen spoon, scrape out the pulp and seeds, discarding. Using a sharp knife, slice the squash (don't remove the skin - it's delicious and full of fiber!) into 3/4" half-rings, and arrange on the sheet pan with the olive oil. Coat with a tiny bit more olive oil, and toss with kosher salt and black pepper. Roast for about 18 minutes, until the edges are slightly caramelized, and there is still some strength to the squash itself - you don't want it falling into a mushy pile in your salad. This part can be done up to a day or two in advance.
- Slice the apples by chopping around the core into large chunks, then slicing into half moon shaped slices - toss in a bowl with the lemon juice (or apple juice!) to coat with citric acid. This will prevent browning so the salad looks and tastes fresh.
Make the Maple Cider Vinaigrette
- Combine the ACV, dijon, shallots, thyme, syrup, salt, and pepper, allowing the flavors to sit for a few moments. Slowly whisk in the olive oil, trying to create an emulsion so that the ingredients bind together. The dijon will help make the vinaigrette hold together. Set aside until ready to serve - this can also be made a day or two ahead, and simply brought to room temperature before tossing.
FINISH THE SALAD
- Slice the Cheddar Cheese into planks that can then be chopped into small bite size cubes. If you prefer another type of cheese, simply break it up into palatable pieces. If using a fresh pomegranate, using the back of a wooden spoon, take a wedge of the fruit and bang the seeds out by hitting the slice of skin above a bowl. This can get messy, but it's a great way to get seeds out in bulk. You can also often purchase the arils (seeds) already out of the fruit itself.
- Toss the greens with the dressing, then top with the sliced roasted squash, sliced apples, chopped cheddar, arils, and finally the pecans and the micro greens. Finish with a little extra dressing on top.
