This vibrant fall salad makes an excellent starter for Thanksgiving or any holiday meal. It combines pre-washed organic greens, roasted butternut squash, ruby pomegranate seeds, cooked quinoa, creamy goat cheese, crunchy pumpkin seeds, and savory pancetta for a balance of sweet, salty, and textural contrasts.
Why You’ll Love This Fall Salad
Fall salads are some of the most satisfying: they combine hearty textures and warming flavors while remaining fresh and bright. This version highlights rich roasted squash, tangy goat cheese, crunchy seeds and nuts, and juicy pomegranate arils. It’s a simple, elegant starter that looks festive on the table and complements heavier holiday mains.
The salad starts with a base of pre-washed organic greens for convenience and consistent texture. Roasted butternut squash adds caramelized sweetness—just roast until golden and allow it to cool to room temperature before adding to the greens so the leaves stay crisp.
Top the greens and squash with pomegranate seeds, cooked quinoa for a satisfying bite, crumbled goat cheese for creaminess, and toasted pumpkin seeds for crunch. Finish with crisped pancetta and a maple-cider vinaigrette to tie everything together. The salad base can be prepped ahead and dressed just before serving for minimum stress on the day of your event.
Ingredients for a fall salad with roasted butternut squash and pomegranates:
- Taylor Farms Organic Kale Medley (6–8 cups)
- Olive oil (for roasting and dressing)
- 1 medium butternut squash, peeled and cubed
- Salt and freshly ground black pepper
- 1 cup pomegranate seeds
- 1 cup cooked quinoa
- 2/3 cup crumbled goat cheese
- 1/4 cup pumpkin seeds, toasted
- 5 oz pancetta, cooked until crisp
- 1 tablespoon fresh sage, thinly chopped
- For the maple-cider vinaigrette:
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper (adjust to taste)
How to make this fall salad:
- Roast the squash: Preheat the oven to 400°F (200°C). Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast 25–30 minutes, turning once, until tender and golden. Remove from the oven and let cool to room temperature.
- Prepare the base: Arrange the Taylor Farms Organic Kale Medley in a large bowl or serving platter. If the greens are cold from the fridge, let them come closer to room temperature for best flavor.
- Assemble the salad: Scatter the cooled roasted squash over the greens. Add pomegranate seeds, cooked quinoa, finely diced red onion (optional), crumbled goat cheese, pumpkin seeds, chopped sage, and crisped pancetta.
- Make the dressing: Whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper until emulsified. Taste and adjust seasoning.
- Serve: Drizzle dressing over the salad just before serving, or serve the dressing on the side so guests can add their preferred amount. Toss gently to combine.
Other ways to top this salad:
- Vegetarian: Omit the pancetta and add a toasted grain like farro or barley for extra heartiness.
- Make it a main: Add sliced grilled rosemary chicken or roasted turkey breast to turn this side into a satisfying entrée.
- Swap the nuts: Use pecans, walnuts, or sliced almonds if you prefer a different crunch or flavor profile.
More salad recipes you will love:
- Fall Harvest and Gorgonzola Salad
- Kale and Quinoa Citrus Salad
- Apple and Persimmon Salad with Cornbread Croutons
- Prosciutto and Roasted Vegetable Salad with Basil Pesto Vinaigrette
If you try this Fall Salad with Roasted Butternut Squash, please leave a review and share a photo—I love seeing your creations!
Your posts and feedback help others decide what to make for their holiday table. Enjoy the flavors of the season!
Fall Salad with Roasted Butternut Squash and Pomegranates
ingredients
For salad:
- 6-8 Cups Taylor Farms Organic Kale Medley
- 2 tablespoons olive oil
- 1 butternut squash, peeled and cubed
- Salt & pepper
- 1 Cup pomegranate seeds
- ½ red onion, finely diced (optional)
- 1 Cup cooked quinoa
- ⅔ Cup crumbled goat cheese
- ¼ Cup pumpkin seeds, toasted
- 5 Oz pancetta, cooked until crisp
- 1 Tablespoon fresh sage, thinly chopped
For dressing:
- ¼ Cup apple cider vinegar
- ½ Cup olive oil
- 1 Teaspoon Dijon mustard
- 1 Teaspoon pure maple syrup
- 1 Teaspoon kosher salt (adjust to taste)
- ½ Teaspoon black pepper
instructions
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment, toss the squash with olive oil, salt and pepper, and roast 25–30 minutes until tender and golden. Remove and let cool completely before adding to the salad.
-
Assemble the salad by placing the kale medley on a platter or in a large bowl. Add cooled squash, red onion (if using), pomegranate seeds, quinoa, goat cheese, pumpkin seeds, sage, and crispy pancetta.
-
Whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt and pepper until combined. Drizzle over the salad right before serving or serve on the side. Toss gently and enjoy.
Nutrition
Disclaimer: Nutritional values are estimates provided for guidance only.
Did you make this?
Share a photo on Instagram and tag it with the hashtag #eerecipes—I love seeing your versions!
