Harvest Salad with Roasted Squash, Pear, Pomegranate & Maple-Cider Vinaigrette

A festive Thanksgiving side salad balancing sweet roasted squash and pear with tangy vinaigrette, tart pomegranate, crunchy pecans, savory cheese, and crisp sage.

Cook time: 40 minutes

Servings: 6

Ingredients

• 0.5 teaspoon Kosher salt
• 2 medium Delicata squash About 2 pounds total
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 0.75 cup Pecans Chopped after toasting
• 16 leaves Fresh sage leaves Whole
• 1 tablespoon Olive oil For frying
• 0.333 cup Olive oil
• 0.25 teaspoon Kosher salt
• 3 tablespoons Apple cider vinegar
• 0.125 teaspoon Black pepper
• 1 teaspoon Dijon mustard
• 1 tablespoon Pure maple syrup
• 8 ounces Mixed sturdy greens Such as baby kale, spinach, and radicchio
• 1 large Pear Thinly sliced
• 4 ounces Goat cheese Crumbled; blue cheese is an optional swap in the same quantity
• 1 cup Pomegranate seeds

Instructions

1. Heat the oven to 425°F (220°C). Halve the delicata squash lengthwise, scoop out the seeds, and cut into ½-inch half-moons. Toss with olive oil, salt, and pepper; spread on a baking sheet and roast until tender and browned at the edges, about 20–25 minutes. Let cool until warm or room temperature.
2. Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant, about 3–4 minutes. Transfer to a plate to cool, then roughly chop.
3. Warm the olive oil in a small skillet over medium heat. Add the sage leaves in a single layer and fry briefly, turning once, until crisp, about 10–20 seconds. Transfer to a paper towel-lined plate.
4. Whisk the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper together in a small bowl. Slowly whisk in the olive oil until the dressing is emulsified. Taste and adjust the balance to your liking.
5. Place the mixed greens in a large serving bowl. Add the sliced pear, pomegranate seeds, toasted pecans, and crumbled goat cheese. Goat cheese gives the salad a creamy, tangy finish; use blue cheese instead if preferred.
6. Add the roasted squash and drizzle with enough vinaigrette to lightly coat the greens; toss gently. Scatter the crispy sage over the top and serve the remaining dressing alongside.