Autumn Salad with Pomegranate Vinaigrette Recipe

Introduction

This Autumn Salad with Pomegranate Vinaigrette combines the warmth of roasted winter squash with the vibrant sweetness of pomegranate seeds. Paired with nutty black rice and creamy feta, it’s a colorful and nourishing dish perfect for crisp fall days.

Ingredients

• 1/3 cup Black Rice
• 1/2 Winter Squash
• 1 tablespoon Olive Oil (for roasting squash)
• 1 pinch Salt (for roasting squash)
• 4 cups Fresh Spinach
• 4 ounces Feta Cheese
• 1 cup Pomegranate Seeds
• 1/4 cup Olive Oil (for vinaigrette)
• 2 tablespoons Balsamic Vinegar
• 2 tablespoons Pomegranate Juice
• 1 teaspoon Maple Syrup
• Salt, to taste (for vinaigrette)
• Ground Black Pepper, to taste (for vinaigrette)

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: Peel the winter squash with a vegetable peeler, remove the seeds, and cut it into cubes. Toss the cubes with 1 tablespoon olive oil and a pinch of salt.
3. Step 3: Spread the squash cubes on a parchment-lined baking sheet or roasting tray. Roast for about 30 minutes, until the squash is fork-tender and the edges are darkened.
4. Step 4: While the squash roasts, wash and coarsely chop the fresh spinach.
5. Step 5: In a sealable bottle or jar, combine 1/4 cup olive oil, balsamic vinegar, pomegranate juice, maple syrup, salt, and black pepper. Shake well to emulsify and shake again just before serving.
6. Step 6: Cook the black rice according to package instructions, then let it cool slightly.
7. Step 7: In a large bowl, toss together the roasted squash, black rice, chopped spinach, crumbled feta cheese, and pomegranate seeds. Drizzle with the prepared vinaigrette and serve immediately.

Tips & Variations

• Use a mix of winter squash like butternut or kabocha for varied texture and flavor.
• Swap feta with goat cheese for a creamier salad.
• Add toasted walnuts or pecans for an extra crunch.
• Make it vegan by omitting the cheese or using a plant-based alternative.

Storage

Store leftover salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Reheat the roasted squash and black rice gently before tossing with fresh spinach and dressing again for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this salad?

Yes, you can substitute black rice with brown rice, quinoa, or farro for a similar nutty texture. Just adjust the cooking time accordingly.

Is it necessary to roast the squash?

Roasting the squash enhances its natural sweetness and adds a caramelized flavor, but you could also steam or sauté it if you’re short on time.

Autumn Salad with Pomegranate Vinaigrette Recipe

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★★★★★

4.8 from 261 reviews

• Author: Jake
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A vibrant and hearty Autumn Salad featuring roasted winter squash, nutty black rice, fresh spinach, tangy feta, and jewel-like pomegranate seeds, all brought together with a sweet and tangy pomegranate vinaigrette. Perfect as a healthy, colorful meal or a festive side dish.

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Ingredients

Scale 1x2x3x

Roasted Winter Squash and Rice

• 1/3 cup Black Rice
• 1/2 Winter Squash
• 1 tablespoon Olive Oil
• 1 pinch Salt

Salad Base

• 4 cups Fresh Spinach
• 4 ounces Feta Cheese
• 1 cup Pomegranate Seeds

Pomegranate Vinaigrette

• 1/4 cup Olive Oil
• 2 tablespoons Balsamic Vinegar
• 2 tablespoons Pomegranate Juice
• 1 teaspoon Maple Syrup
• Salt, to taste
• Ground Black Pepper, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the winter squash.
2. Prepare Squash: Peel the half winter squash using a vegetable peeler, remove the seeds, and cut it into cubes. Toss the cubes with a pinch of salt and 1 tablespoon of olive oil to season evenly.
3. Roast Squash: Spread the squash cubes on a baking sheet lined with parchment paper or a roasting tray. Roast in the preheated oven for about 30 minutes, or until the squash is fork-tender and the edges are nicely browned and darkened.
4. Prep Salad Ingredients: While the squash roasts, wash and coarsely chop 4 cups of fresh spinach to create the salad base.
5. Make Pomegranate Vinaigrette: In a sealable bottle or jar, combine 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons pomegranate juice, 1 teaspoon maple syrup, salt, and freshly ground black pepper to taste. Shake well to emulsify. Shake again just before serving.
6. Cook Black Rice: Prepare 1/3 cup of black rice according to package instructions, usually by simmering in water until tender and water is absorbed. Drain any excess water and let it cool slightly.
7. Assemble Salad: In a large bowl or divide between two bowls, toss together the roasted squash, cooked black rice, chopped spinach, crumbled feta cheese, and pomegranate seeds. Drizzle generously with the pomegranate vinaigrette.
8. Serve: Serve the salad immediately for the freshest flavor and enjoy a delightful balance of textures and tastes.

Notes

• Black rice can be cooked ahead of time and cooled for convenience.
• Use a sweet winter squash like kabocha or butternut for best flavor.
• The vinaigrette can be made a day ahead and stored refrigerated; shake before use.
• Adjust the salt and pepper in the dressing to suit your taste preferences.
• For a vegan version, omit the feta or substitute with a plant-based cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: Autumn Salad, Roasted Winter Squash, Black Rice Salad, Pomegranate Vinaigrette, Healthy Salad, Fall Recipe, Vegetarian Salad