Autumn Delicata & Pomegranate Salad
IT’S FALL IN A BOWL!
Salads that are full of STUFF are right up my alley! Whether it’s for a week of lunches or an approaching holiday meal, let’s be honest… No one wants just a bowl of greens! I dressed up this dish with some extra delicious seasonal delicata squash, earthy wild rice & sweet pomegranate seeds — PLUS a homemade honey mustard-esque dressing that is going to be my go-to all season long!
Bringing healthy sides to Thanksgiving doesn’t have to be boring OR look the same every year! I’m extra excited about bringing this dish to my kitchen table for the holiday & I hope you’ll add it to yours!
This Autumn Delicata Squash & Pomegranate Salad can be ready in 1 hour (or less), has only 10 ingredients & is SUPER easy to modify for anyone’s dietary needs or restrictions (I included tips below!).
Autumn Delicata & Pomegranate Salad
Prep Time: 15 min
Cook Time: 45 min
Servings: 8 servings
INGREDIENTS
FOR SALAD
4 c baby spinach leaves
4 c kale, chopped or torn
1 medium delicate squash
1 c pomegranate seeds
2 c wild rice, cooked
4 oz. goat cheese, crumbled
Salt & pepper
1 tsp. olive oil, drizzle
FOR DRESSING
2 Tbsp. Dijon mustard
1 Tbsp. maple syrup
1 Tbsp. apple cider vinegar
1 Tbsp. olive oil
INSTRUCTIONS
*Can be done ahead of time for quicker prep. Cook wild rice on the stove top or in a rice cooker/InstaPot until completely cooked. Cool for use with salad.
Preheat oven to 400 deg. F.
Cut delicate squash in half, scoop out the seeds & slice into semi-circle pieces.
Line a baking sheet with foil or parchment paper & coat with olive oil or a non-stick spray.
Arrange squash slices onto the tray allowing adequate space between each for better roasting. Drizzle with olive oil. Add salt & pepper to taste.
Bake for 25-30 minutes, until roasted & browning.
In a small mixing bowl or dish, add all ingredients for dressing (mustard, maple syrup, apple cider vinegar, and olive oil).
Whisk until completely mixed. Set aside.
In a large serving bowl, add spinach & kale, and toss to mix.
Top greens as decoratively desired with pomegranate seeds, cooled wild rice & goat cheese.
Once squash is cooked completely & slightly cooled, add slices on top of the salad greens.
Serve with dressing on the side or drizzled over the top if serving immediately. *Option: Toss greens in the dressing before topping with additional ingredients.
Serve & enjoy!
NUTRITION INFO (1 SERVING)
Calories: 162, Fat: 6g, Carbohydrates: 22g, Fiber: 4g, Sugar: 7.5g, Added Sugar: 1.5g, Protein: 7g
MAKE IT PALEO
Skip the rice & add cauliflower rice or sweet potato.
MAKE IT VEGAN
Omit the cheese.
MAKE IT A MEAL
Double up the serving size.
Add 2-3 oz. of your favorite protein.
Add extra rice if you’re looking for more carbs!
xx,
mallory