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Bowl of Sensational Fall Salad with Roasted Squash, Pomegranate, and Burrata

Sensational Fall Salad with Roasted Squash, Pomegranate, and Burrata

Enjoy this Sensational Fall Salad with Roasted Squash, Pomegranate, and Burrata – a Hearty, Nutritious, and Savory Delight Perfect for the Season!

While I might not always be on point with seasonal recipes (expect a pumpkin recipe in January or scalloped potato recipe in July), this time we’re perfectly in sync with the season. Impress your harshest critics with this Sensational Fall Salad with Roasted Squash, Pomegranate, and Burrata. The best part? The entire recipe can be prepared in advance and assembled at your convenience.

What’s in this Fall Salad?

You may wonder, “What makes a fall salad, a fall salad?” Let me tell you, it’s composed of anything and everything that isn’t specifically summer! We’ll start with the base, which in this case is the paradoxical spring mix of baby arugula, baby spinach, and so on. To add more earthy or umami tones to the base, we include quinoa. Quinoa not only provides a unique texture and flavor, but it also checks the healthy box being loaded with protein.

Close up of salad

Roasted Squash

Your next “fall” ingredient is roasted acorn squash. Few other foods evoke thoughts of autumn like winter squash! Roasted in the oven on parchment, the flesh of the acorn squash is lightly caramelized, bringing in a hint of sweetness.

Pomegranate Seeds

These little bedazzles of ruby red make a wonderful addition to this fall salad. Beyond being a superfood, these slightly tart yet sweet seeds burst with flavor and a bit of crunch. Touted as one of the healthiest fruits on earth, you might as well sprinkle a few of these seeds on everything! Here’s a great article from Healthline.com regarding the 10 Health Benefits of Pomegranates. In the US, 95% of pomegranates are grown in California. Peaking in ripeness between October and January, these ancient delicacies make a perfect addition to your salad.

Cara Cara Orange

Similar to pomegranates, Cara Cara oranges tend to pop up in the market between fall and winter. You’re more than welcome to use your standard navel orange, but with Cara Cara’s being less acidic, the sweet citrus notes tend to be more pronounced. Also, the slightly pinkish-orange color of this orange offers you a wonderful fall palate. Another great orange, in regards to color, but lacking in flavor is blood orange. Here’s a fun little citrus guide from Serious Eats called, “Know Your Citrus” check it out if you’re curious and looking for some new flavors!

Candied Pecans

I’m nuts for candied pecans! They’re excellent with everything, especially in a fruit-forward salad. This time, I opted for the giant bulk Costco Candied Pecans due to a time crunch. However, if you have a few extra minutes, I recommend checking out Cafe Sucre Farine’s Easy Candied Pecan Recipe.. They’re absolutely delicious, especially when they’re hot off the pan! It makes a delightful appetizer or snack for guests, so I highly recommend giving it a try!

The Cheese

Here’s where I face a dilemma! This fall salad is exquisite with burrata. The creamy richness is such a delight, and topping burrata with Maple Vinaigrette and a little Maldon Flaky Salt is heavenly. However, I believe it pairs just as well with goat cheese! Everyone has their own preference, which is why I’m sharing my indecisiveness here! The final decision is up to you, as both goat cheese and burrata are wonderful additions to this salad. I’m not pushing Cafe Sucre Farine on you, but consider adding a couple of medallions of their Buttered Pecan Goat Cheese Log to your salad – it’s delicious

Maple Vinaigrette

The Maple Vinaigrette Dressing for your Fall Salad

Initially, I prepared an emulsified herb dressing for my fall salad. It was delightful, but it leaned toward Mediterranean/Middle Eastern flavors. That’s great if that’s what you’re aiming for! However, I decided to revisit the recipe and lightly reduced some maple syrup. Given that maple syrup is already reduced sap, it went back in the kettle. I then added a bit of Maille Whole Grain Mustard, White Wine Vinegar, Olive Oil, and my favorite Himalayan Pink Salt! The dressing was ready in just five minutes and is fantastic served either chilled or warm.

Give it a try and let me know your thoughts!

Close up of Sensational Fall Salad with Roasted Squash, Pomegranate, and Burrata

Tips and Tricks of the Sensational Fall Salad with Roasted Squash, Pomegranate, and Burrata:

  • You can prepare everything in advance. All ingredients can be chopped, roasted, cut, and reduced ahead of time and then refrigerated. Since you typically want your roasted squash at room temperature or chilled, it makes sense to get it all done beforehand!
  • As I mentioned earlier, both burrata and goat cheese are excellent additions to this salad. If you can’t find burrata, don’t worry, goat cheese is readily available!

– Adding lardons or bacon to this salad is a brilliant idea! I didn’t include it to avoid complicating the recipe, but if you’re craving some bacon, go for it!

If You Like This Fall Salad, Also Consider Making:



Sensational Fall Salad with Roasted Squash, Pomegranate, and Burrata

5.0 from 2 votes
Course: Salad, DinnerCuisine: Seasonal, Autumn
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Simple Roasted Acorn Squash
  • 1 Acorn Squash- Halved and Sliced 1 inch slices

  • 2 Tbsp Olive Oil

  • 1 tsp Ground Coriander

  • 1 tsp Himalayan Pink Salt

  • Sensational Fall Salad
  • 5 oz Package Baby Spring Greens

  • 1/2 Cup Red Onion- Slivered

  • 1 Cup Quinoa- Cooked

  • 1/2 Acorn Squash Slices- Roasted

  • 1 Cup Cara Cara Oranges- Sliced

  • 1/4 Cup Fennel- Shaved

  • 1/4 Cup Cilantro Chopped

  • 1/2 Cup Pomegranate Seeds

  • 1/4 Cup Chopped Pecans

  • Burrata or Goat Cheese (½ Burrata Ball/Person or 2-3 Goat Cheese Medallions)

  • Salt and Pepper (Optional)

  • Maple Vinaigrette
  • 1/2 Cup Maple Syrup

  • 1/4 Cup Olive Oil

  • 3 Tbsp Whole Grain Mustard

  • 2 Tbsp White Wine Vinegar

  • 1/2 tsp Himalayan Pink Salt

Directions

  • Simple Roasted Acorn Squash
  • Bake on a parchment lined baking pan at 425°F for approximately 35-40 minutes.
  • Remove and set aside to cool.
  • Maple Vinaigrette
  • In a small saucepan, add your maple syrup and bring it to a low simmer. Simmer for 3 minutes mixing occasionally, then add the additional ingredients. Bring your dressing back to a simmer for an additional minute, mixing occasionally. Remove from the heat, let the dressing cool slightly or refrigerate before serving.
  • Sensational Fall Salad
  • In a large salad bowl combine your Baby Spring Greens, Cilantro, Red Onions, Quinoa, and Shaved Fennel. Toss the ingredients in the salad bowl, then top with your Roasted Squash, Pomegranate Seeds, Chopped Pecans, Goat or Burrata Cheese, Roasted Acorn Squash, and Cara Cara Oranges. Sprinkle with a little additional salt, pour the dressing, and serve!

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