Autumn Harvest Salad Recipe

Roast the squash

Preheat oven to 425°F (220°C). Peel, seed, and cut the butternut squash into roughly 1/2-inch cubes (about 2 cups). Toss the squash with 1 teaspoon olive oil and a pinch of salt on a baking sheet in a single layer. Roast until tender and caramelized at the edges, 20–25 minutes, stirring once halfway. Remove and let cool to warm.

Prepare radish and beets

While the squash roasts, thinly slice the watermelon radish into rounds (use a mandoline or sharp knife) and pat dry. If using whole marinated beets, drain and quarter them into bite-sized wedges. Set aside.

Toss greens: Place the mixed salad greens in a large bowl. Add warm roasted squash and the quartered marinated beets. Hold the radish slices and goat cheese for final assembly.

Toast and spice pepitas: In a small skillet over medium heat, warm 1 tablespoon olive oil. Add 3 oz pepitas, 1 tsp brown sugar, 1/2 tsp ground cumin, 1/4 tsp smoked paprika and 1/4 tsp fine salt. Stir continuously for 4–6 minutes until pepitas are fragrant and toasted and sugar has melted and lightly glazed seeds. Transfer to a plate to cool — they will crisp as they cool.

Make the reduction: In a small saucepan combine 1 cup pomegranate juice, 1 tablespoon balsamic vinegar, 1 teaspoon honey and 1/8 tsp salt. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a steady simmer. Simmer until the liquid has reduced by about half and is syrupy enough to coat the back of a spoon, about 12–18 minutes. Watch carefully to avoid burning. Remove from heat and let cool; it will thicken further as it cools.

Whisk the dressing: In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified.

Dress the greens: Right before serving, drizzle about half the dressing over the greens, roasted squash and beets and toss gently to coat. Reserve remaining dressing for guests to add more if desired.

Assemble the salad: Transfer the dressed greens, squash and beets to a serving platter or divide among plates. Arrange watermelon radish slices on top in a single layer. Scatter crumbled chevre over the salad.

Add pepitas and reduction: Sprinkle the cooled spiced pepitas over the salad. Using a spoon or squeeze bottle, lightly drizzle pomegranate reduction over the top in a decorative pattern — about 1–2 teaspoons per serving (adjust to taste).

Garnish and finish: Sprinkle microgreens or chopped parsley and a very light dusting of coarse sea salt if desired. Serve immediately so pepitas remain crisp and reduction keeps its shine.