In the fall when the leaves start to turn colors, there’s a slight chill in the air and everything and all of the fruits and vegetables at the farmers market head into a new season I get giddy. As much as I love summer produce, there’s something about fresh autumn foods that gets me excited.

Harvest Salad from

If you have been wanting to figure out a way to get more squash, pomegranate seeds and persimmon into your kitchen you have to make this Harvest Salad.

Harvest Salad from

Harvest Salad is packed with so many kid friendly fruits they’ll be begging you to make it. We went to a party a few weeks ago where I made this for 40 plus people and had a bunch asking me for the recipe, so I wanted to make sure to get it posted asap. Not only is it gorgeous to look at but it has so many delectable tastes and textures to enjoy.

Harvest Salad from

You get the crunch from maple walnut with a sweet and salty flavor, tender pomegranate jewels, extra sweet persimmon which are one of Kenya and Chloe’s favorite fruits, a little bite from the arugula and topped with a reduced balsamic dressing which will knock your socks off!

Harvest Salad from

Watch the video above for a few quick tips on which squash like delicata and butternut work best in the Harvest Salad and even how to cut and peel them. Never tried a persimmon? You’ll know exactly what to look for after watching above.

Harvest Salad from

If you’re looking to make a special dish for your family or need a super easy salad to bring to a friend’s fall celebration you need to whip up this Harvest Salad. If you make it be sure to tag @weelicious on Instagram so I can see your beautiful creation!

Harvest Salad from

Harvest Salad from

Photos by Gerry Speirs

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Harvest Salad

Prep Time: 5 mins Cook Time: 20 mins

egg free

nut free

dairy free

gluten free


  • 4 cups arugula
  • 1 butternut squash
  • 2 delicata squash
  • 2 persimmons, diced or cut into wedges
  • 1/2 cup pomegranate seeds
  • 2 gala or pink lady apples, diced
  • 1 shallot, diced
  • 3 tablespoons reduced balsamic vinegar
  • 5 tablespoons olive oil


1. Preheat oven to 400F.

2. Place the squash on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast 20 minutes, until fork tender.

3. Place the arugula in a big salad bowl, top with the roasted squash, persimmons, pomegranate seeds, and apples.

4. In a small mason jar with a tight-fighting lid, combine the shallot, reduced balsamic vinegar, and olive oil. Shake to combine well.

5. Drizzle the dressing onto the salad and toss to combine.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.