Fall salad with candied walnuts, pomegranates, and roasted squash

I love a good fall salad. I’m really into coziness around here in cooler weather, but I also like to add vegetables wherever possible so that my comfort foods have maximum nutrients. So—now that there’s both a candied walnut and roasted butternut squash recipe on the blog, let’s put them together!

After those ingredients are made, the most difficult thing about this fall salad recipe is removing the pomegranate seeds from the peel. If you, like me, were completely lost the first time you bought a pomegranate, here’s a how-to video I love from Daisy Creek Farms, or keep scrolling to read written instructions.

How to cut a pomegranate

What you’ll need:

• Sharp knife
• Cutting board
• Large bowl (optional: filled with water)
• Pomegranate(s)
• An apron and a surface that’s easy to clean (pomegranate juice can stain!)

Step-by-step instructions:

1. Prep the pomegranate. Rinse the pomegranate to remove any dirt or debris.
2. Trim the crown. Use a knife to carefully slice off the top (the end with the flower-like crown). Cut about 1/4 inch deep to avoid piercing the seeds.
3. Score the skin. Look for the natural ridges running vertically along the pomegranate. If they’re not obvious, gently rotate the fruit and imagine dividing it into 4–6 sections like an orange. Make shallow cuts in the skin along these ridges from top to bottom. Be careful not to cut too deeply to avoid damaging the seeds.
4. Pull the pomegranate apart. Grip the pomegranate with both hands and gently pry it open along the scored lines. You should have 4–6 manageable sections.
5. Remove the seeds (optional water method). Fill a large bowl with water. Hold one section of the pomegranate underwater and use your fingers to loosen the seeds gently. The seeds will sink, and the pith will float, making it easy to separate. Skim off the floating pith, then strain the seeds.
6. Remove the seeds (no-water method). Alternatively, hold the section over a bowl and use your fingers to release the seeds, or tap the back of the pomegranate with a wooden spoon to dislodge them.
7. Store. Transfer the seeds to an airtight container. They’ll stay fresh in the fridge for up to 5 days or in the freezer for several months.

Compile your fall salad

After your pomegranate seeds, candied walnuts, and roasted butternut squash are ready, make a maple balsamic vinaigrette by adding these ingredients to a jar and shaking to combine:

• Olive oil
• Balsamic vinegar
• Maple syrup
• Salt

Then all that’s left to do is combine the spiced walnuts, butternut squash, pomegranate seeds, greens, and vinaigrette to a large bowl and toss! Enjoy this autumn salad on its own or as a side with other fall foods like vegan chili, vegan shepherd’s pie, or even a cozy winter bean soup.

Autumn salad with candied walnuts, pomegranates, and roasted squash

This salad is perfect for any fall/winter event where you need to bring a simple, yet delicious side.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 6 sides

Ingredients

  

• Roasted butternut squash recipe (see notes for link)
• Candied walnuts recipe (see notes for link)
• 5 oz mix of spinach and arugula
• 1 cup pomegranate seeds from 1 pomegranate

Maple Balsamic Vinaigrette:

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 Tablespoon maple syrup
• 1/4 teaspoon salt

Instructions

 

• Make roasted butternut squash and candied walnuts.
• Add ingredients of maple balsamic vinaigrette (1/4c olive oil, 1/4c balsamic, 1Tblsp maple syrup, 1/4tsp salt) to a jar. Shake until mixed well.
• Add greens (5oz), roasted butternut squash, candied walnuts, and pomegranate seeds (1c) to a large bowl. Toss to combine.
• Pour balsamic vinaigrette on top of salad. Toss to combine.

Notes

Be sure to use our roasted butternut squash and candied walnuts recipes for this salad.

Make squash and walnuts 1-2 days in advance to make this salad come together quicker!

Keyword comfort food, fall foods, seasonal vegetables, Thanksgiving food, vegan, vegetarian