A cozy mix of roasted delicata squash, crisp apples, and maple-kissed chickpeas makes this Delicata Squash Salad with Apples and Maple Balsamic a true seasonal showstopper. Bursting with color and crunch, it’s the kind of Fall Harvest Salad that brings freshness, warmth, and balance to your autumn table.
I’ve always been a salad lover, especially through the bright, sunny days of summer. When fall rolls in, I almost mourn the end of that fresh, leafy season. This salad feels like my way of keeping the love affair alive a little longer, a bridge between summer’s brightness and autumn’s warmth. Truth be told, I’ve always called it my Delicata Apple Crunch Salad, but I gave it a new name here so you could find it more easily and fall for it just like I did.
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WHY YOU WILL LOVE THIS FALL HARVEST SALAD
This recipe is quick to prepare yet feels restaurant-worthy, thanks to its layers of roasted flavor, texture, and nourishing greens. It celebrates the beauty of seasonal produce, creating a salad that’s wholesome, flavorful, and perfect for cozy fall gatherings or weekday lunches.
Jump to:
- WHY YOU WILL LOVE THIS FALL HARVEST SALAD
- INGREDIENTS FOR THIS DELICATA SQUASH SALAD WITH APPLES AND MAPLE BALSAMIC
- HOW TO MAKE THIS DELICATA SQUASH SALAD WITH APPLES AND MAPLE BALSAMIC
- EQUIPMENT NEEDED
- A JOURNEY THROUGH MY FAVORITE SEASONAL SALADS
- SEASONALITY FOR THIS RECIPE & PRODUCE
- MEET THE FARMERS!
- Delicata Squash Salad with Apples and Maple Balsamic
- DIETARY CONSIDERATIONS
INGREDIENTS FOR THIS DELICATA SQUASH SALAD WITH APPLES AND MAPLE BALSAMIC
This Fall Harvest Salad captures everything you love about autumn, roasted delicata squash, crisp apples, and maple-sweetened chickpeas tossed with hearty greens. It’s wholesome, colorful, and satisfying enough to serve as a meal or side dish, offering the perfect mix of crunch, comfort, and seasonal charm.
- Delicata squash: adds natural sweetness and caramelizes beautifully when roasted, creating a golden, nutty depth that defines this fall salad.
- Chickpeas: bring protein and crunch, making the salad hearty enough for a full meal.
- Smoked paprika: lends gentle warmth and a hint of smokiness that balances the maple syrup.
- Maple syrup: provides natural sweetness and helps the chickpeas and squash roast to perfection.
- Balsamic vinegar: gives the dressing tang and depth, complementing the roasted ingredients.
- Dijon mustard: emulsifies the vinaigrette while adding a sharp, savory note.
- Olive oil: smooths and binds the dressing, coating every leaf and bite evenly.
- Lemon juice: brightens the flavor and keeps the salad tasting lively and fresh.
- Thyme: adds earthy, herbal fragrance that ties all the fall flavors together.
- Dinosaur kale: offers structure and nutrients, holding up beautifully under the dressing.
- Arugula: adds a peppery freshness that balances the sweetness of the apples and maple syrup.
- Red cabbage: contributes color, crunch, and antioxidants for a vibrant finish.
- Apple: provides crisp, juicy sweetness in contrast to the roasted vegetables.
- Pecans: add buttery richness and toasty crunch, deepening the fall flavor. My favorite is adding Maple Glazed Pecans to deepen the salad profile.
- Pumpkin seeds: bring a nutty note and healthy fats for satisfying texture in every bite.
HOW TO MAKE THIS DELICATA SQUASH SALAD WITH APPLES AND MAPLE BALSAMIC
This Fall Harvest Salad is a celebration of the season, featuring roasted delicata squash, crisp apples, and maple balsamic dressing for a perfect balance of flavor and texture. Easy to make, nutrient-rich, and ready in under 40 minutes, it’s the kind of salad that turns everyday ingredients into something memorable.
- Preheat the Oven - Preheat oven to 400°F (200°C).
- Roast the Squash and Chickpeas - In a bowl, combine the squash, chickpeas, smoked paprika, salt, and maple syrup. Spread in a single layer on a baking sheet and roast for 20 minutes, turning halfway through. Let cool slightly.
- Make the Dressing - In a small blender or jar, combine olive oil, maple syrup, lemon juice, Dijon mustard, and thyme. Blend or shake until smooth and emulsified.
- Chopping Tip – Chop the kale, cabbage, and apples small to ensure every bite is balanced with flavor and texture. Consider using a mandolin for the cabbage to get a finer cut.
- Assemble the Salad - In a large bowl, add kale, arugula, cabbage, apple slices, roasted squash and chickpeas, pecans, and pumpkin seeds. Pour the dressing over the top and toss until evenly coated. Serve immediately.
EQUIPMENT NEEDED
- Sheet pan
- Large mixing bowl
- Cutting board and chef’s knife
- Mandolin slicer (optional)
- Jar with lid
- Measuring cups and spoons
A JOURNEY THROUGH MY FAVORITE SEASONAL SALADS
If you’ve been around my kitchen for a while, you know my love of salads runs deep, they’re never just a side dish here. Each one tells its own story. My Brindisi Farro Roast Veggie Salad brings earthy warmth of roasted vegetables and nutty farro inspired by my travels through Italy. The Mediterranean Orzo Salad is bright with herbs, olives, and lemon. Then there’s the Ribboned Carrot Salad, a cheerful swirl of color that always seems to steal the spotlight. My Quatro Verde Salad celebrates everything green and good, and the Mediterranean Black Lentil Salad proves that wholesome can still taste decadent. Together, they weave a tapestry of flavor, a journey through the seasons and across the table, one salad at a time.
SEASONALITY FOR THIS RECIPE & PRODUCE
Who grows delicata squash? Many smaller local farms, particularly those who participate in community supported agriculture. Delicata squash is in season from early September through December, with the sweetest squash appearing mid to late fall. So let’s meet two of these small farms, below.
This recipe fits best in fall and early winter, particularly September through November when delicata squash, apples, kale, and cabbage are at their peak in the Western United States.
MEET THE FARMERS!
Fresh Take Farm: At Fresh Take Farm in Granville, New York, the delicata squash isn’t just another winter squash—it’s a star of the season. They describe it as “the sweetest of winter squashes, the skin is edible and they are great roasted.” Each time you roast a slice of their delicata for your salad, you’re tasting the sunny fields, the rich soil, and the care of local hands. Choosing this squash means choosing a farmer’s labor, a seasonal rhythm, and a moment on your plate that brings fall to life.
Hails Family Farm: Nestled just outside Lopez, Pennsylvania — affectionately known as “The Ice Box” of PA — Hails Family Farm is run by Paul and Joyce Hails who refused to let a short season stop them. They’ve grown certified-organic produce for over a decade in greenhouse and hi-tunnel systems, showing that even in cool summers you can nurture bounty from the land. Their farm stand features everything from vegetables and honey to non-GMO eggs and pasture-raised meats, but it’s their commitment to the soil, the rhythm of the seasons, and local partnerships that truly wins your heart. Each bite of squash or salad greens feels tied back to their hands, their harvest, and the care they pour into the land.
Delicata Squash Salad with Apples and Maple Balsamic
Ingredients
Roasting the Chickpeas and Delicata Squash
- 1 Delicata squash (about 400 g) cut into half-moons
- 15 ounces chickpeas (425 g) drained
- 1 teaspoon smoked paprika (2.5 g)
- ½ teaspoon salt (3 g)
- 1 tablespoon maple syrup (15 ml)
Maple Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar (30 ml)
- 1 teaspoon Dijon mustard (6 g)
- 2 tablespoons pure maple syrup (30 ml)
- ¼ teaspoon salt (1.5 g)
- 2 tablespoons extra virgin olive oil (30 ml)
- 1 tablespoon fresh lemon juice (15 ml)
- Leaves fresh thyme from 3 sprigs
The Salad
- ½ bunch dinosaur kale (60 g) about 2 cups
- 2 cups arugula (60 g)
- 2 cups red cabbage (140 g) shredded
- 1 large apple (200 g) sliced
- ¼ cup pecans (30 g) toasted or maple pecans
- ¼ cup pumpkin seeds (30 g)
Instructions
- Preheat the Oven - Preheat oven to 400°F (200°C).
- Roast the Squash and Chickpeas - In a bowl, combine the squash, chickpeas, smoked paprika, salt, and maple syrup. Spread in a single layer on a baking sheet and roast for 20 minutes, turning halfway through. Let cool slightly.1 Delicata squash, 15 ounces chickpeas, 1 teaspoon smoked paprika, ½ teaspoon salt, 1 tablespoon maple syrup
- Make the Dressing - In a small blender or jar, combine olive oil, maple syrup, lemon juice, Dijon mustard, black pepper, and thyme. Blend or shake until smooth and emulsified.2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 2 tablespoons pure maple syrup, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, Leaves fresh thyme, ¼ teaspoon salt
- Chopping Tip – Chop the kale, cabbage, and apples small to ensure every bite is balanced with flavor and texture. Consider using a mandolin for the cabbage to get a finer cut.½ bunch dinosaur kale, 2 cups red cabbage, 1 large apple
- Assemble the Salad - In a large bowl, add kale, arugula, cabbage, apple slices, roasted squash and chickpeas, pecans, and pumpkin seeds. Pour the dressing over the top and toss until evenly coated. Serve immediately.2 cups arugula, ¼ cup pecans, ¼ cup pumpkin seeds
Notes
Nutrition
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes, the kind that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
DIETARY CONSIDERATIONS
DF = Dairy Free, yes because it contains no dairy ingredients.
EF = Egg Free, yes because no eggs are used.
GF = Gluten-free, yes because all ingredients are naturally gluten free.
PB = Plant Based, yes because every ingredient comes from plants.
VE = Vegetarian, yes because it contains no animal based ingredients.
VG = Vegan, yes because the recipe is fully plant based.
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