Fall Harvest Kale & Quinoa Salad with Apple–Thyme Vinaigrette

Celebrate the flavors of the season with this Fall Harvest Kale & Quinoa Salad. Roasted delicata squash, pomegranate seeds, and a maple–apple vinaigrette bring together cozy, bright, and earthy notes, perfect for crisp evenings and festive gatherings. This salad is hearty enough to stand on its own yet versatile enough to accompany your favorite main dishes.

Ingredients

For the Salad

• 1 large bunch Tuscan kale, stemmed and finely chopped (about 6 cups)
• 1 cup cooked tri-colored quinoa, cooled
• 2 small delicata squash, trimmed, seeded, and sliced into ½-inch half-moons
• 1 tablespoon olive oil (for roasting squash)
• Kosher salt and black pepper, to taste
• ¼ cup chopped fresh herbs (such as parsley, dill, and thyme)
• ¼ cup grated Parmesan cheese
• ⅓ cup pomegranate seeds
• ¼ cup toasted pecans or sunflower seeds

Apple–Thyme Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon fresh thyme leaves
• Kosher salt and black pepper, to taste

To make:
Whisk all ingredients together in a small bowl or shake in a sealed jar until emulsified. Taste and adjust seasoning as needed.

Roast the Squash

1. Preheat oven to 425°F (220°C).
2. Arrange delicata squash slices on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Roast for 12 minutes, flip, and roast another 10 minutes, until tender and caramelized.
4. Set aside to cool slightly.

Assemble the Salad

1. In a large mixing bowl, massage the chopped kale with a drizzle of vinaigrette for about 1 minute until the leaves soften slightly.
2. Add quinoa, herbs, Parmesan, pomegranate seeds, and toasted nuts or seeds.
3. Gently fold in the roasted delicata squash.
4. Drizzle with remaining apple–thyme vinaigrette, toss, and season to taste.

To Serve

Serve slightly warm or at room temperature. This salad holds up beautifully for gatherings and can be made a few hours in advance.