Build a vibrant Pomegranate Fall Salad layered with roasted squash, crisp greens, tart pomegranate, salty cheese, and a maple–cider vinaigrette—timed and tested so you plate a perfect bite every time.
I’ve cooked through enough leaf seasons to know this: a great Pomegranate Fall Salad doesn’t whisper; it crackles. You want roasted edges meeting crisp greens, tart fruit colliding with salty cheese, and a dressing that wakes everything up without turning soggy. I’ll walk you through the moves!
Ingredients
Greens & Crunch
- 120 g (4 packed cups) mixed sturdy greens (baby kale + little gem/romaine), spun very dry
- 40 g (½ cup) thinly shaved fennel (bulb), fronds reserved for finish
- 60 g (½ cup) thinly sliced celery (about 2 ribs)
- 1 crisp apple (Honeycrisp/Envy), 1 cm (½-in) dice, tossed with 1 tsp lemon juice
- 120 g (¾–1 cup) pomegranate arils (from 1 medium pomegranate)
- 50 g (½ cup) toasted pecans, rough-chopped
- 40 g (¼ cup) pumpkin seeds (pepitas), toasted
- 60–80 g (½–¾ cup) crumbled feta or goat cheese (optional but glorious)
- Tiny pinch fine sea salt (for salting the greens just before dressing)
Roasted Squash
- 450 g (1 lb) butternut or delicata squash, 2 cm (¾-in) cubes or half-moons
- 1 tbsp (15 ml) extra-virgin olive oil
- ½ tsp smoked paprika
- ¾ tsp fine sea salt
- ¼ tsp black pepper
- 1 tsp pure maple syrup (just a thread for shine)
Maple–Cider Vinaigrette
- 45 ml (3 tbsp) extra-virgin olive oil
- 30 ml (2 tbsp) apple cider vinegar
- 1 tsp Dijon mustard
- 2 tsp pure maple syrup
- ½ small garlic clove, microplaned
- ¼ tsp fine sea salt • few grinds black pepper
Optional: Zest of ½ orange for a soft floral lift
Pro Tip: If your greens aren’t bone-dry, your dressing slides right off and pools at the bottom. Spin twice; line the spinner with a clean towel if needed.
Pomegranate Fall Salad
1. Heat The Sheet For Real Color
Slide the empty sheet pan into your oven and preheat to 220°C/425°F. A hot pan jump-starts browning so your squash gets edges instead of steaming in place.
2. Season The Squash Like You Mean It
In a bowl, toss squash with olive oil, smoked paprika, salt, pepper, and maple. Spread on the preheated pan in one bold layer. Roast 18–22 minutes, flipping once at minute 12, until the edges caramelize and a fork slips in with a gentle sigh. Set aside to cool 5 minutes—warm is perfect; scorching melts leaves.
3. Shake The Dressing Till It’s Shiny
Add all vinaigrette ingredients to your jar. Lid on. Shake hard for 15 seconds until emulsified and the color turns opaque and friendly. Taste; if it doesn’t pop, add 1–2 drops more vinegar. (Not a teaspoon. Drops. Control is flavor.)
4. Build The Crunch Foundation
In your biggest bowl, add greens, fennel, and celery. Sprinkle a tiny pinch of salt directly on the greens—this seasons from the inside and keeps you from drowning the salad later.
5. Dress With Restraint
Drizzle half the dressing around the inside rim of the bowl (not directly on the greens). Toss with clean hands, lifting and turning so every leaf grows glossy. Greens should be lightly coated, not bathing.
6. Add The Jewels
Fold in the warm roasted squash, apple, and pomegranate arils. Toss gently once or twice—enough to mingle without bruising the fruit.
7. Layer The Texture Story
Scatter pecans, pepitas, and cheese across the top. Spoon just enough of the remaining dressing to catch the toppings—not the whole jar. You’re in charge here.
8. Finish Bright
Tear fennel fronds over everything and hold the bowl up to your nose. If it smells cozy but not lively, zest a swipe of orange across the top and give a small squeeze of lemon to any bites that feel sweet-heavy.
9. Serve Immediately
This salad sings now. If you must wait, keep the dressed greens separate and fold in the warm components at the last second.
Pomegranate Prep Notes (Zero Mess, All Rubies)
- Roll First: Roll the whole pomegranate on the counter with a firm hand to loosen the arils.
- Water Trick: Cut around the equator, break apart under water, and nudge arils free. The pith floats; the jewels sink.
- Dry Them Off: Pat arils dry so they don’t water down your dressing.
Make-Ahead, Leftovers, And Reheat
- Greens: Wash/spin 1 day ahead; store wrapped in paper towels inside a zip bag.
- Squash: Roast up to 2 days ahead; rewarm 6–8 minutes at 200°C/400°F so edges crisp again.
- Dressing: Mix and chill up to 1 week; bring to room temp and shake before using.
- Assembled Salad: Best in the moment. If you’re packing leftovers, remove the nuts and add them right before eating to keep the crunch honest.
Variations I Trust (Same Backbone, Different Mood)
- Greens Swap: Baby spinach + little gem for a softer chew.
- Nut Play: Walnuts or hazelnuts instead of pecans; sunflower seeds for nut-free.
- Cheese Direction: Shaved Parm or blue in place of feta for bolder salt.
- Grain Boost: Fold 1 cup (150 g) warm farro or wild rice into the dressed greens for a meal-worthy bowl.
- Citrus Pop: Use blood orange segments in winter; keep the pomegranate—it’s the sparkle.
Troubleshooting From My Bowl To Yours
- Soggy Greens: Leaves weren’t dry or you overdressed. Spin again next time and start with half the dressing.
- Flat Flavor: You skipped the tiny salt on the greens and the acid at the end. Season early; finish bright.
- Sweet Overload: Use feta instead of goat cheese, add more celery, and hit with a ½ tsp extra vinegar.
- Squash Mush: Pieces were overcrowded or too small. Give space; keep cubes at 2 cm (¾-in).
- Dressing Separating: Emulsify in a jar; shake again right before pouring. Warm room temp oil blends better than fridge-cold.
Bookmark this Pomegranate Fall Salad and make it the bright, confident thing that steadies your table. When someone asks why it tastes so balanced, point to your hot pan, your dry greens, and that little jar of maple–cider vinaigrette you shook like you meant it.
