There’s something magical about fall cooking. The air gets crisp, the leaves turn golden, and suddenly the produce aisle feels like it’s dressed for the season. This Autumn Harvest Salad with Pomegranates captures all of that cozy abundance in one bowl. It’s the kind of dish that makes you want to curl up with a fork and a sweater, even though it’s technically a salad.

This recipe is all about balance: sweet roasted squash, tart bursts of pomegranate seeds, earthy kale, and crunchy toasted pecans. Toss it all in a tangy maple vinaigrette, and you have a salad that feels hearty enough for dinner but elegant enough for a holiday table. I love serving it as a side dish at Thanksgiving, but it’s also my go-to when I want something light yet satisfying on a weeknight.

The best part? It’s flexible. Swap in apples for pears, or walnuts for pecans. Roast the squash ahead of time to save minutes on busy days. The flavors only get better as they sit together, so it’s also a great make-ahead option for meal prep.

If you’re looking for a salad that doesn’t feel like “just salad,” this Autumn Harvest Salad with Pomegranates is it. Packed with flavor, color, and nutrition, it’s the perfect way to celebrate the season’s harvest on your plate.

What Makes This Autumn Harvest Salad with Pomegranates Special?

Burst of fall flavors: Sweet squash, tangy pomegranate, and earthy kale come together in every bite.
Nutrient-rich: Packed with antioxidants, fiber, and vitamins—this isn’t just tasty, it’s good for you.
Perfect for holidays: Stunning presentation makes it a crowd-pleaser for Thanksgiving, Friendsgiving, or Christmas dinners.
Meal prep friendly: Roast the squash and prep the dressing in advance—assembly takes just minutes.
Customizable: Easily swap ingredients based on what you have at home or what’s in season.

Ingredient Notes

Kale: Provides a hearty, earthy base. Use curly kale or lacinato. Massage with olive oil to soften.
Butternut squash: Roasted until caramelized for sweetness. Sub with acorn squash, pumpkin, or even roasted sweet potato.
Pomegranate arils: Add bright pops of tart flavor. If fresh pomegranate feels messy, buy pre-seeded cups.
Pecans: Toasted for crunch and richness. Walnuts or hazelnuts also work.
Red onion: Thinly sliced for sharpness. Swap for shallots if you prefer a milder flavor.
Feta cheese: Creamy and salty contrast. Goat cheese or blue cheese are good alternatives.
Maple vinaigrette: A mix of maple syrup, Dijon mustard, apple cider vinegar, and olive oil. Honey can be used in place of maple.

How To Make Autumn Harvest Salad with Pomegranates

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the squash. Peel, seed, and cube 1 medium butternut squash. Toss with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the sheet. Roast for 25–30 minutes, until golden and tender. (Tip: Flip halfway for even caramelization.)
Toast the pecans. Place 1/2 cup pecans on a dry skillet over medium heat. Toast for 3–5 minutes, stirring often until fragrant. Be careful—they burn quickly!
Make the dressing. Whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, salt, and pepper. Taste and adjust sweetness or tang.
Prep the kale. Remove stems and chop leaves. Add to a large bowl with 1 teaspoon olive oil. Massage for 2–3 minutes until darker and softer.
Assemble the salad. Add roasted squash, toasted pecans, 1/2 cup pomegranate arils, 1/4 cup sliced red onion, and 1/3 cup crumbled feta. Drizzle with dressing and toss gently.
Serve immediately. For best presentation, reserve a few toppings (pomegranate, feta, pecans) to sprinkle on top.

Storage Options

Room temperature: Salad can sit out for 1–2 hours (great for parties).
Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep dressing separate if possible.
Freezing: Not recommended (fresh greens don’t thaw well).
Reheating: If making ahead, warm the roasted squash separately before adding to the salad.

Variations and Substitutions

Add apple slices or pears for extra sweetness.
Swap kale for baby spinach or arugula.
Try roasted beets instead of squash for a deeper earthy flavor.
Make it vegan: Skip the feta or use a dairy-free cheese.
Add protein: Top with grilled chicken, turkey, or chickpeas for a meal-sized salad.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! Roast the squash and prepare the dressing a day ahead. Assemble just before serving.
What if I can’t find fresh pomegranate?
Use pre-packaged arils from the produce section, or substitute with dried cranberries.
Do I have to massage the kale?
Yes, it makes the leaves softer and less bitter. If using spinach, skip this step.
Can I double the recipe for a crowd?
Absolutely. Just scale up the ingredients and roast squash on two trays to avoid overcrowding.
Is there a nut-free version?
Swap pecans for pumpkin seeds or sunflower seeds for crunch without allergens.
How do I make this salad heartier?
Add quinoa, farro, or wild rice for a grain-based variation.

Prep and Cook Time

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Difficulty: Easy
Yield: Serves 4–6

Conclusion

This Autumn Harvest Salad with Pomegranates is the ultimate celebration of fall produce. It’s colorful, healthy, and full of flavor, yet simple enough for weeknight dinners. Whether you’re making it for yourself, meal prepping for the week, or serving it at a holiday feast, this salad brings a touch of autumn to the table. Give it a try, and don’t forget to share your version—I’d love to see how you make it your own!

Autumn Harvest Salad with Pomegranates

Print Recipe

Author: Sophia Bennett
Prep Time: 15min
Cook Time: 30min
Total Time: 45 minutes
Yield: 4–6 1x

Ingredients

Scale

- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil (plus more for kale)
- 1/2 cup pecans, toasted
- 4 cups kale, chopped and stemmed
- 1/2 cup pomegranate arils
- 1/4 cup red onion, thinly sliced
- 1/3 cup feta cheese, crumbled
Maple Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Roast squash with olive oil, salt, and pepper for 25–30 minutes.
Toast pecans in a skillet until fragrant, 3–5 minutes.
Whisk vinaigrette ingredients together in a small bowl.
Massage kale with a teaspoon olive oil until softened.
Combine kale, squash, pecans, pomegranate, onion, and feta in a bowl.
Drizzle with vinaigrette and toss gently before serving.

Notes

Substitute sweet potato for squash if preferred.
Swap pecans for pumpkin seeds for a nut-free option.
Make ahead: prep squash and vinaigrette up to 1 day in advance.

Nutrition

Calories: 280
Sugar: 8 g
Fat: 18 g
Carbohydrates: 24 g
Fiber: 5 g
Protein: 6 g