Delicata Squash Salad with Apples and Maple Balsamic

Beautifully laid out delicata salad filled with thinly sliced apples, pecans, roasted chickpeas and squash slices along with pepitas, pecans and topped with maple balsamic.

Delicata Squash Salad with Apples and Maple Balsamic

You’ll love this Fall Harvest Salad for how it turns simple fall produce into something extraordinary. Each bite layers sweet roasted delicata squash, juicy apple slices, and nutty crunch for a salad that feels fresh, nourishing, and downright cozy.

Course Dinner, Lunch

Cuisine American, Seasonal Produce Inspired

Keyword Delicata Squash Salad with Apples and Maple Balsamic, Fall Harvest Salad

Prep Time 15

Cook Time 20

Cool Roasted Ingredients 5

Total Time 40

Servings

Calories 441kcal

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