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Loaded Autumn Salad
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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. 
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

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
  • 1½ 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

  • Prepare the maple vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and freshly cracked pepper to taste.
  • Prepare 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 scooping out and discarding the seeds from both halves. Cut each half into ½ 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 it in the oven to roast for 10 minutes.
  • Flip the squash over and continue roasting 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 5 minutes.
  • Remove the baking sheet from the oven and cool completely.
  • Prepare the salad by combining the spinach, arugula, romaine, and kale 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 arils, and feta cheese. Season with freshly cracked pepper and serve with additional maple vinaigrette on the side.
  • Serve immediately. Enjoy.