Fall Harvest Salad with Candied Pecans

Looking for a simple yet delicious salad to make this fall? Try this Fall Harvest Salad with Candied Pecans. It’s gluten-free and can be served as a side dish or main dish.

I am obsessed with a good salad in the fall and this one is absolutely delicious. It’s loaded with all the fresh seasonal produce such as pomegranate seeds, delicata squash, and kale, and served with a tasty maple balsamic dressing. I like to serve this as a side dish but sometimes, I roast a salmon and serve this salad alongside some fresh fish. Any protein of choice would would.

Ingredients

• kale
• quinoa
• pomegranate seeds
• goat cheese
• delicata squash
• pumpkin seeds
• raw organic pecans
• onions
• olive oil
• balsamic vinegar
• maple syrup
• Dijon mustard
• salt and pepper

You can purchase most of the pantry staple items from Thrive Market: Get an extra 25% OFF your first order + a 30-day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount).

Related Recipes

• Fennel Brussel Sprout Salad
• Kale and Peach Caprese Salad
• Miso Ginger Avocado Fennel Salad
• Healthy Big Mac Salad
• Easy Greek Cobb Salad
• Chinese Ramen Noodle Salad
• Grandma’s Armenian Chicken Salad
• Watermelon Poke Salad
• Asian Chopped Cabbage Salad
• Tomato Basil Chickpea Salad

I hope you give this tasty recipe a try. Let me know what you think by commenting below.

Fall Harvest Salad with Candied Pecans

Looking for a simple yet delicious salad to make this fall? Try this Fall Harvest Salad with Candied Pecans. It's gluten-free and can be served as a side dish or main dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American

Ingredients

  

• SALAD
• 1 bunch kale rib removed and chopped
• 1/2 cup pomegranate seeds
• 1/2 red onion diced
• 1/3 cup goat cheese
• 1/4 cup raw pumpkin seeds
• 1/3 cup cooked quinoa
• CANDIED PECANS
• 1 cup raw organic pecans
• 2 tbsp maple syrup
• DELICATA SQUASH
• 1 delicata squash sliced lengthwise, seeds removed, thinly sliced into moons
• 1 tbsp olive oil
• salt and pepper to taste
• MAPLE BALSAMIC DRESSING
• 1/3 cup olive oil
• 4 tbsp balsamic vinegar
• 3 tbsp maple syrup
• 1/2 tsp dijon mustard
• salt and pepper to taste

Instructions

 

• Preheat oven to 350°
• On a baking sheet, add the delicata squash ingredients. Mix well, spread evenly onto the pan and bake for about 20 minutes. Remove and set aside.
• On another small baking sheet, add the pecans and maple syrup. Toss well and spread evenly on the pan. Bake for about 12 minutes. Remove and set aside.
• While everything is baking, add all the dressing ingredients in a small bowl and whisk. Set aside.
• Now, toss all the salad ingredients together including the candied pecans and squash. Add the dressing and toss well. Serve and enjoy.

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.