Harvest Salad with Maple Balsamic Dressing

This Harvest Salad with Maple Balsamic Dressing is one of my go-to picks when I want something nourishing, colorful, and full of seasonal flavor. It’s hearty enough to stand in for a meal or shine as a holiday side, yet bright and light enough for everyday lunches.

This salad brings together massaged leafy kale, sweet roasted kabocha squash, crunchy pecans, jewel-like pomegranate seeds (or a substitution of your choice), and a dreamy maple-balsamic dressing, all tossed together in the best dressing, for a salad that’s both wholesome and indulgent.

Why You’ll Fall for This Salad

• Seasonal & nutrient-rich — Kale + roasted kabocha squash give you fiber, vitamins, and a cozy roasted-veggie vibe that feels just right for autumn and winter.
• Texture + flavor rainbow — Between the tender-sweet squash, hearty kale, crunchy toasted pecans, and bursts of juicy pomegranate, there’s something delicious in every bite.
• Simple, clean-eating ingredients — No complicated sauces or odd preservatives; just whole foods, good oils, real maple syrup, and basic pantry staples.
• Easy to prep + versatile — Great for a quick weeknight meal, a make-ahead lunch, or a beautiful holiday side. You can roast the squash ahead of time, store the dressing separately, and assemble when ready.

Ingredients Needed

This salad comes together so easily, and it’s so delicious. *Scroll down to the recipe card for the complete list of ingredients and directions.

For the Salad:

• Kale: For this harvest salad recipe, I prefer using dinosaur kale! Dinosaur kale—also known as lacinato kale or Tuscan kale—is less tough. It’s always my first choice—no need for the ribs and stem. Remove the stems and chop the kale very finely. Don’t forget to massage your kale, too.
• Kabocha Squash: Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. It’s easily one of my favorite squashes. We have a guide on roasting kabocha squash, too! Start by cutting into cubes before roasting.
• Extra-Virgin Olive Oil: For massaging your kale!
• Pecans: Toasted pecans take this harvest salad to the next level. Warm and crunchy, they’re a must to add.
• Pomegranate Seeds: In season during the fall, pomegranate seeds add a burst of flavor. They’re also packed with antioxidants! You can also substitute dried cranberries for this if you prefer!

For the Maple Balsamic Dressing:

• Avocado oil: A neutral oil, it’s key for my delicious maple balsamic dressing.
• Balsamic vinegar: This richly flavored vinegar is the key to adding a mellow tartness to the dressing.
• Dijon mustard: This is my salad dressing secret weapon. It keeps the oil and vinegar from separating.
• Pure maple syrup: For that cozy, natural sweetness that pairs so well with squash and kale.
• Sea Salt: The best flavor enhancer and pulls flavors together.

Let’s Make It:

• Roast the squash. Preheat your oven to 400°F. Toss the kabocha squash cubes (or wedges) with a bit of oil, a pinch of salt, and a light dusting of cinnamon. Spread on a parchment-lined baking sheet and roast until fork-tender, about 20 minutes (depending on the size of your pieces). Remove from oven and let cool slightly.
• Toast the pecans. While the squash roasts (or afterward, if you prefer), place the pecans on a baking sheet, pop them in the oven for 5–7 minutes (tossing once halfway through) — watch carefully so they don’t burn.
• Massage the kale. Place chopped kale in a large bowl, drizzle with a bit of olive oil, then massage gently with your hands for 1–2 minutes — it softens the leaves and makes them easier to eat.
• Blend the dressing. In a blender or jar, combine avocado oil, balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt. Blend until smooth. Blend or shake until smooth and emulsified. If it’s too thick, you can add a touch more oil or a splash of water, 1 tbsp at a time.
• Assemble the salad. In the big bowl with your massaged kale, add roasted squash, toasted pecans, and pomegranate seeds. Drizzle with as much dressing as you like and toss gently but thoroughly to coat everything in that cozy maple-balsamic goodness.
• Serve (or chill until ready). This salad is lovely warm if the squash just came out of the oven — but it’s equally good cold or at room temp. If prepping ahead, keep dressing separate until just before serving so everything stays crisp.

FAQ’s for the Harvest Kale Salad

Hot Tip: The Easiest Way To Open A Pomegranate

Much like kabocha, pomegranates require a bit of prep (unless you’re buying them de-seeded from the grocery store). I promise, those juicy, vibrant seeds are worth the effort. Here’s the best way to get them out of their shell:

• Fill a large bowl with cool water.
• Using a sharp knife, cut the pomegranate in half. Then in half again. You’ll end up with quarters.
• Submerge one of the quarters in the bowl of water. Using your thumb, gently nudge the seeds out of the skin.
• Repeat with the remaining quarters.

The Best Maple Balsamic Dressing

I’ve been putting this salad dressing on EVERYTHING. Truly. It is my go-to salad dressing. Everyone loves it, and it is SO easy to make. You’ll always want a jar of it in your fridge.

How to Prep This Harvest Salad Ahead Of Time

This salad is very meal prep-friendly.

Kale: You can massage your kale a few hours before serving or even the day before. I try to do it as close to serving as possible!

Kabocha Squash: Bake the kabocha squash ahead of time. I like to serve it warm, so pop it back in the oven for 5-10 minutes before serving. However, it can also be eaten cold.

Dressing: Make this a day or two ahead and store it in the refrigerator. Dress the salad just before serving.

If you prefer to eat this salad with a protein (like chicken), go ahead and meal prep the protein too. That way, the meat can be heated up on its own. And of course, with most salads, you’ll want to keep dressing separate. Add right before serving.

That said, be mindful of substitutions. An ingredient like sliced avocado isn’t ideal for meal prep. Keeping all of this in mind, this salad will keep well for 3-5 days in the refrigerator.

Why This Salad is a Favorite

I love that this Harvest Salad feels festive and seasonal — perfect for crisp fall evenings, holiday sides, or cozy winter meals — but it’s also real food-friendly and easy to throw together any day of the week. The flavors balance beautifully: earthy kale, sweet-roasted squash, crunchy pecans, juicy pomegranate, and that irresistible maple-balsamic dressing.

It’s the kind of recipe that makes you feel nourished and a little indulgent at the same time — cozy, wholesome, and satisfying. Whether I’m serving it as a light main course or a lush side, it always feels like a little celebration on your plate.

If you love this salad recipe, try some of our other popular salads:

• Apple, Sweet Potato and Kale Quinoa Salad
• My Favorite Chopped Greek Salad
• Mediterranean Turkey Salad
• Cheeseburger Salad with Mustard Dressing

Watch the Video:

Harvest Salad with Maple Balsamic Dressing (Video)

5 from 3 votes

This healthy Harvest Salad recipe is packed with chopped kale, roasted kabocha squash, colorful pomegranate seeds, and toasted pecans. Tossed with a super easy maple balsamic dressing, it’s the perfect fall and winter salad.

Servings 4

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

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Ingredients

  

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Salad:

• 1 large kabocha squash
• 1-2 tablespoons oil
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cinnamon
• 4 cups dinosaur kale chopped
• 1 cup raw pecans toasted
• 1/2 cup pomegranate seeds

Maple Balsamic Dressing:

• 1/3 cup avocado oil
• 1/4 cup balsamic vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons pure maple syrup
• Pinch of salt

Instructions

• Roast the Squash: Preheat oven to 400°F and line a baking sheet with parchment paper. Slice kabocha squash into wedges or cubes and toss with oil, salt, and cinnamon. Place a lined baking sheet. Roast squash for roughly 20 minutes, or until fork tender. Remove and set aside.
• Make the Dressing: In a blender combine all dressing ingredients and blend until smooth. If too thick, add more oil, 1 tablespoon at a time, or a bit of water.
• Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
• Massage kale with olive oil for 1-2 minutes.
• Assemble Your Harvest Salad: In a large bowl add kale, squash, pomegranate seeds, and toasted pecans. Top with dressing and toss to combine.

Nutrition

Serving: 4gCalories: 250kcalCarbohydrates: 44gProtein: 6.5gFat: 6.4gSaturated Fat: 1.1gSodium: 61mgFiber: 8.7gSugar: 23g

Keyword: Harvest Salad

Course: Salad

Cuisine: Fall

Author: Lexi

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