There is something truly magical about a salad that feels like a celebration of the season, and this Harvest Salad with Maple Balsamic Dressing Recipe does exactly that. Bringing together the sweet, warm flavors of roasted kabocha squash, the crunch of toasted pecans, and the bright pop of pomegranate seeds, every bite is a perfect balance of textures and tastes. The maple balsamic dressing ties it all together with a luscious, tangy-sweet finish that feels both comforting and elegant. This salad is not just a dish; it’s an experience that makes you appreciate the bounty of the harvest in every forkful.
Ingredients You’ll Need
The beauty of this Harvest Salad with Maple Balsamic Dressing Recipe lies in its simplicity and quality ingredients. Each item is carefully chosen to build layers of flavor and texture without overwhelming the palate, making the prep straightforward but incredibly rewarding.
- Kabocha Squash: The star ingredient, this squash is naturally sweet and becomes tender and caramelized when roasted.
- Oil (1-2 tablespoons): Helps achieve that perfect roast on the squash and to gently massage the kale.
- Fine Sea Salt (1/2 teaspoon): Enhances all the natural flavors without overpowering them.
- Cinnamon (1/2 teaspoon): Adds warm, cozy spice notes that complement the squash beautifully.
- Dinosaur Kale (4 cups, chopped): Offers a hearty, slightly chewy base that holds up well to the dressing and mix-ins.
- Raw Pecans (1 cup, toasted): Bring a toasty crunch and subtle nutty taste to the salad.
- Pomegranate Seeds (1/2 cup): Provide a refreshing burst of sweetness and vibrant color.
- Avocado Oil (1/3 cup): The smooth base for the dressing, adding richness without heaviness.
- Balsamic Vinegar (1/4 cup): Delivers bright acidity and depth in the dressing.
- Dijon Mustard (2 teaspoons): Lends a mild tang and helps emulsify the dressing beautifully.
- Pure Maple Syrup (2 teaspoons): Adds natural sweetness that brightens the balsamic and ties in with the roasted squash.
- Pinch of Salt: Balances and rounds out the dressing flavors.
How to Make Harvest Salad with Maple Balsamic Dressing Recipe
Step 1: Roast the Squash
Start by preheating your oven to 400°F and lining a baking sheet with parchment. Slice the kabocha squash into wedges or cubes, then toss them gently with oil, sea salt, and cinnamon. This simple seasoning lets the squash’s natural sweetness shine with a hint of warm spice. Spread the pieces evenly on your lined baking sheet and roast for around 20 minutes until tender and fork-ready. Roasting is where the squash transforms into a soft, caramelized treasure, perfect for our salad.
Step 2: Make the Dressing
While the squash roasts, it’s the perfect time to whip up that irresistible maple balsamic dressing. Combine avocado oil, balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt in a blender and blend until luxuriously smooth. The flavors marry into a perfectly tangy, sweet, and slightly rich dressing. If necessary, thin it out with a bit more oil or a splash of water so it coats your salad beautifully without being too thick.
Step 3: Toast the Pecans
Next, take the raw pecans and spread them on a baking sheet. Pop them into the oven for 5 to 7 minutes, remembering to toss them halfway through for even toasting. Keep a close eye; you want that deep nutty aroma and a gentle crunch without burning. Toasted pecans add an essential texture contrast and flavor dimension that bring everything to life.
Step 4: Massage the Kale
One secret to turning hearty dinosaur kale into a tender base is a quick massage. After chopping, drizzle a bit of olive oil onto the kale and rub it gently between your hands for a minute or two. This softens the tough leaves, making them more enjoyable to eat and better able to soak up the dressing’s deliciousness.
Step 5: Assemble Your Harvest Salad with Maple Balsamic Dressing Recipe
Now comes the fun part — bringing all the gorgeous components together. In a large bowl, toss the massaged kale, roasted kabocha squash, bright pomegranate seeds, and toasted pecans. Pour the maple balsamic dressing over the top and toss gently to combine, ensuring every bite bursts with flavor, texture, and vibrancy. This is truly a salad that you’ll want to savor forkful by forkful.
How to Serve Harvest Salad with Maple Balsamic Dressing Recipe
Garnishes
For that finishing touch, consider adding a sprinkle of crumbled goat cheese or feta to lend a creamy tang that beautifully contrasts the sweetness and savory notes. Fresh herbs like thyme or rosemary also complement the roasted squash and deepen the herbs’ aroma. A few extra pomegranate seeds on top not only enhance the look but add delightful bursts of juicy freshness.
Side Dishes
This salad pairs wonderfully with a variety of side dishes to round out your meal. Think roasted chicken or glazed salmon for hearty mains. A warm grain like quinoa or farro also complements the textures and flavor profiles. For a vegetarian meal, serve with warm, crusty bread or a simple soup for a complete, cozy feast.
Creative Ways to Present
To up your presentation game, serve this harvest salad in individual clear glass bowls so the colors pop beautifully. For a casual gathering, pile it high on a large rustic wooden board surrounded by bowls of extra pecans and pomegranate seeds. You can also arrange the components artfully on a platter before drizzling with dressing tableside for a stunning, interactive dining experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the components separately when possible. Keep the roasted squash and toasted pecans in airtight containers in the fridge, and the dressing in its own jar. Store the kale and pomegranate seeds separately to prevent wilting. Assemble just before serving to keep textures fresh and crisp.
Freezing
Because this salad relies on fresh, crunchy ingredients, freezing is not recommended. The kale and pomegranate seeds won’t hold up well and the dressing can separate. However, you can freeze extra roasted squash on its own to use later in soups or other dishes.
Reheating
When reheating leftovers, gently warm the roasted squash and pecans separately in the oven or on the stovetop to bring back their crispness and warmth. Toss with fresh kale and pomegranate seeds, then dress right before serving for best results.
FAQs
Can I use a different type of squash?
Absolutely! Butternut or acorn squash work well too, offering similar sweetness and texture to kabocha. Just adjust roasting time if pieces differ in size.
Is there a substitute for avocado oil?
Yes, you can use a neutral oil like grapeseed or light olive oil. Avocado oil is preferred for its smooth flavor and health benefits, though.
Can I make the dressing vegan?
Yes, this Harvest Salad with Maple Balsamic Dressing Recipe is naturally vegan as is, since all ingredients are plant-based.
How long will the salad last once dressed?
Once tossed with dressing, it’s best to eat within a few hours for optimal texture and flavor, as kale can soften and ingredients might get soggy.
Can I add protein to this salad?
Definitely! Grilled chicken, chickpeas, or crumbled tempeh are great ways to make this salad more filling while complementing the flavors.
Final Thoughts
Making this Harvest Salad with Maple Balsamic Dressing Recipe is like inviting the richness of the season right to your table, with textures and flavors that feel both grounded and festive. It’s a dish that’s simple to prepare but impressive in taste and appearance, perfect for cozy dinners or special occasions. I can’t wait for you to try it and share the delightful harvest spirit with those you love.
Print
Harvest Salad with Maple Balsamic Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Harvest Salad featuring roasted kabocha squash, toasted pecans, dinosaur kale, and pomegranate seeds, all tossed in a sweet and tangy maple balsamic dressing. Perfect for a wholesome meal or a flavorful side dish that celebrates seasonal autumn flavors.
Ingredients
Roasted Squash
- 1 large kabocha squash
- 1–2 tablespoons oil (such as olive or avocado oil)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
Salad Base
- 4 cups dinosaur kale, chopped
- 1 cup raw pecans, toasted
- 1/2 cup pomegranate seeds
Maple Balsamic Dressing
- 1/3 cup avocado oil
- 1/4 cup balsamic vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons pure maple syrup
- Pinch of salt
Instructions
- Roast the Squash: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the kabocha squash into wedges or cubes, then toss them with oil, sea salt, and cinnamon until evenly coated. Spread the squash on the prepared baking sheet in a single layer. Roast for about 20 minutes or until tender when pierced with a fork. Remove from the oven and set aside to cool slightly.
- Make the Dressing: Combine avocado oil, balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt in a blender. Blend until the dressing is smooth and emulsified. If the dressing is too thick, slowly add more oil, one tablespoon at a time, or a little water until reaching your desired consistency.
- Toast the Pecans: Spread the raw pecans on a baking sheet and place them in the oven. Toast for 5-7 minutes, tossing halfway through, until fragrant and lightly browned. Be careful to watch them closely to prevent burning. Remove from the oven and let cool.
- Massage the Kale: Place the chopped dinosaur kale in a large bowl and drizzle with a small amount of olive oil. Massage the kale with your hands for 1-2 minutes until the leaves soften and become more tender, making them easier to eat and digest.
- Assemble the Salad: To the bowl of massaged kale, add the roasted kabocha squash, toasted pecans, and pomegranate seeds. Pour the maple balsamic dressing over the top and toss gently but thoroughly to combine all the ingredients with the dressing. Serve immediately and enjoy your harvest salad.
Notes
- For added protein, consider adding grilled chicken, chickpeas, or quinoa.
- If you don’t have avocado oil, use a mild olive oil or another neutral oil.
- The salad is best served fresh but can be stored in an airtight container for up to 2 days.
- To save time, pecans can be toasted while the squash is roasting.
- Kabocha squash can be substituted with butternut or acorn squash if unavailable.
