Autumn Salad with Acorn Squash, Crispy Fried Onions, and Pomegranates

Preperation time
m
Skills level

Serving size
4
Country of origin

Cooking time: 25-30 m
Servings: 4

Ingredients

  • 1 head red Swiss Chard
  • 1 (5-ounce box) organic Baby Spinach & Baby Kale
  • 1 bunch red radishes
  • 1 (5.3 ounce) container pomegranate seeds or 2 whole pomegranates
  • 1 acorn squash
  • 1 medium Vidalia onion, cut in half widthwise then into slices
  • 1-2 shallots, sliced
  • 1/3 cup dried cranberries
  • ¼ cup raw pumpkin seeds
  • 3 tablespoons rice flour (or regular flour)
  • Optional, garlic powder
  • Ground sea salt to taste
  • Cast iron skillet
  • Medium-sized white platter, mine is square with handles
  • Raspberry Balsamic Glaze Reduction Dressing:
  • 1 cup raspberry balsamic vinegar
  • 1-2 teaspoon honey
  • 1 tablespoon olive oil
  • Small pot
  • Small glass jar with spoon
Recipe Type:
Course:

Everything about this salad says FALL! The squash, pomegranate seeds, pumpkin seeds, and of course the crispy onions. The combinations of flavors are so delicious and the process is relatively easy. I would definitely serve this for Thanksgiving! Here are the directions.

Roasting the Acorn Squash.

Preheat the oven to 425 degrees.

Note: please use extra care when cutting the acorn squash. The safest way to do it is to cut it in half lengthwise and scoop out seeds. Then cut it into ½-inch slices. Using a good, workhorse chef’s knife is highly recommended here and a worthwhile investment.

Place the sliced squash onto a baking sheet lined with parchment paper. Drizzle a little olive oil onto the squash and roast for 20 minutes. Flip halfway through the cooking process. Set these aside and allow to cool. Once cooled, cut into bite-sized chunks. You can leave a few in half slices for a nice design element.

In the meantime, while the squash is roasting, make the raspberry balsamic reduction dressing. This is a link to a homemade raspberry balsamic glaze using fresh raspberries. If you have the time use this recipe! https://chefjanetk.com/raspberry-balsamic-glaze/

In a small pot, add 1 cup raspberry balsamic vinegar and 1 teaspoon honey, and heat until it is reduced by half. Keep an eye on it because it reduces fast. Take the pot off the heat and add more sweetener, about 1 more teaspoon of the honey (can use agave). Allow this to cool completely, about 30 minutes or more. Once cooled pour into a jar with a spoon for serving.

Next, peel the onions. Cut the Vidalia onion in half widthwise. Laying the flat side of the onion down, cut into slices. Cut the shallots into thin slices. Combine sliced onions in a bowl with the flour and toss with tongs. Add garlic salt if desired for added flavor.

Making the Crispy Fried Onions.

In a cast iron skillet (preferably), heat a drizzle of olive oil and add the flour coated onions. Heat for 6-8 minutes on medium-low heat. Do not burn. They should be a golden-brown color. Turn off heat and let them sit in the skillet off the burner to stay warm.

Rinse the Swiss Chard leaves. You only need about 3 large leaves, mainly for garnish. Cut the stem off the leaves and finely dice them (leave the stem attached to leaves intact). Set this aside. You just want the colorful part of the stem to toss into the salad.

Rinse the radishes well as they retain a fair amount of dirt. Dry and keep green ends intact. You may add a few loose radishes in the salad too. These add a gorgeous pop of color and a nice design element to this gorgeous display.

Preparing the pomegranate seeds.

Cut the pomegranate in half widthwise, and then in half again, so you have 4 pieces. Add the pomegranate pieces into a bowl filled with water and break up the white flesh. The seeds will break free from the flesh and will sink to bottom (some may float). The white flesh will float so skim it off the top and discard the white flesh. Drain the pomegranate seeds and pick out any white pulp.

Set up individual bowls with the pumpkin seeds, dried cranberries, pomegranate seeds, chopped Swiss chard stem, crispy fried onions, and radishes. This will make assembling the salad easy.

Assembling the Salad.

Place 3 of the large Swiss Chard leaves onto the platter at one end. Lay the spinach/kale mixture onto the platter. Place the squash at opposing ends of the platter. Place the onions in a heaping mound onto the platter. I like to keep the onions separate, but right before serving you can mix them in. Toss in the cranberries, pomegranate seeds, and last the pumpkin seeds. Keep dressing on the side for easy pouring onto salads. Set up a tiny bowl with a coarse sea salt (like Maldon), so guests can dip radishes. This is very French!!

This salad is a statement salad that your guests will rave over for years to come. Enjoy!