Filled with roasted acorn squash, pomegranate seeds, Gala apple, and walnuts, you can enjoy the taste of autumn in every delicious bite. Bonus: It's tossed with a pomegranate balsamic vinaigrette.
Photo: Valorie Darling

Filled with roasted acorn squash, pomegranate seeds, Gala apple, and walnuts, this healthy seasonal salad might just make you forget about the fact that summer is already over. (Discover 31 more delicious ways to enjoy fall with these recipes.)

If you're skeptical about feeling satisfied from a salad, don't be. You'll load up on fiber-rich acorn squash, protein-packed chicken, and healthy fat from avocado, extra-virgin olive oil, and walnuts. These seasonal ingredients are the perfect combo to keep you full and happy. (Related: 25 Seasonal Acorn Squash Recipes)

And BTW, this salad is also tossed in a totally divine pomegranate balsamic vinaigrette (sorry if you're now searching for ways to put it on basically everything). With a meal this delicious and nutrient-rich, your fall is starting to look (and taste) pretty darn good.

Acorn Squash, Pomegranate, and Apple Salad

Serves: 2


Roast the squash

  • 1 small acorn squash
  • 1 tablespoon olive oil
  • Himalayan pink salt and ground, black pepper to taste


  • 4 cups organic arugula
  • 8 oz organic, rotisserie chicken, shredded
  • 1 cup roasted acorn squash
  • 1/4 cup pomegranate seeds
  • 1/4 cup Gala apple, sliced
  • 1/4 cup walnuts, roughly chopped
  • 1/2 avocado, sliced
  • 1/4 cup red onion, sliced

Pomegranate Balsamic Vinaigrette

  • 1 cup unsweetened organic pomegranate juice
  • 1/4 cup + 2 tablespoons good-quality balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons coconut nectar
  • Himalayan pink salt and ground, black pepper to taste


1. Preheat oven to 375°F.

2. Cut acorn squash in half lengthwise and remove seeds. Then, chop squash into 1/2-inch pieces.

3. Toss squash with olive oil, salt, and pepper on a baking sheet lined with aluminum foil, making sure to coat all pieces.

4. Place baking sheet in center of the oven and roast squash (tossing occasionally) for about 50 to 55 minutes, or until cooked through and lightly golden. Remove squash from the oven and set aside 1 cup for salad.

5. To make the vinaigrette: Heat pomegranate juice on stove over low heat until reduced to a thick syrup (about 3 tablespoons). Add balsamic, olive oil, pomegranate syrup, coconut nectar, salt, and pepper to Vitamix or other high-speed blender and blend until emulsified.

6. In a large salad bowl, combine arugula, chicken, squash, pomegranate seeds, apple, walnuts, avocado, and red onion.

7. Toss salad with enough pomegranate balsamic vinaigrette to coat.