Chicken & Delicata Harvest Salad (with Kale, Persimmons & Pomegranate)

A cozy, crunchy fall harvest salad with roasted Delicata squash, kale, persimmons, pomegranate, and leftover chicken — balanced, beautiful, and blood-sugar friendly.

In a hurry? I’ve got you — recipe below.

A quick confession: When I made this salad for the photos, I completely forgot to add the toasted pumpkin seeds until I was already halfway through eating it. Classic. So if you don’t see pepitas in the picture… that’s why. They’re actually an important crunchy, nutty element, so definitely add them — consider this visual reminder of my humanness and your permission to forget things too.

There are certain farmer’s market moments that just spark a recipe. This one began on an early fall morning when the Delicata squash, Fuyu persimmons, and pomegranates at my local market were all impossibly gorgeous. I picked them up with no plan in mind — just that feeling of “these belong together.”

Later that week, I had leftover roasted chicken in the fridge. You can absolutely use a good grocery rotisserie chicken here, too. That’s the beauty of this salad: everyday ingredients that feel like a treat.

This dish is all about contrast — warm + cool, sweet + spicy, crunchy + tender — and built to support steady blood sugar while still tasting like something you’d order at a chef-y café.

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Why You’ll Love This Salad

• Swicy flavor magic: sweet roasted squash, a hint of cinnamon, and optional Aleppo or chili crisp.

• Texture for days: crisp kale, juicy persimmons, toasty pepitas.

• Meal-prep friendly: kale and squash can be made ahead.

• Protein-forward: leftover chicken makes this a complete meal.

• Mediterranean-inspired fusion: pomegranate molasses, balsamic, cinnamon, olive oil… all working together.

  
  

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Chicken & Delicata Harvest Salad

Serves: 2 generous dinner salads or 4 lighter portions

Prep Time: 15 minutes

Cook Time: 20–25 minutes

Total Time: 35–40 minutes

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Ingredients

For the Salad

• 1 medium or 2 small Delicata squash, halved, seeded, sliced into ½-inch rings

• 1 Tbsp (15 ml) extra-virgin olive oil

• ½ Tbsp (7 ml) maple syrup or allulose syrup

• ¼ tsp fine sea salt

• ¼ tsp ground cinnamon

• ¼ cup (28 g) pumpkin seeds (pepitas), toasted

• 1 bunch Lacinato kale, stems removed, finely shredded

• 2 small Fuyu persimmons, sliced

• ½ cup (87 g) pomegranate seeds

• 1–2 cups leftover cooked chicken, sliced or shredded (your Chicken 2 Ways or store-bought rotisserie)

• Optional: feta or Grana Padano, crumbled

For the Swicy Pomegranate Vinaigrette

• 2 Tbsp (30 ml) extra-virgin olive oil

• 1 Tbsp (15 ml) balsamic vinegar (or pomegranate vinegar)

• 2 tsp (12 ml) pomegranate molasses

• ½ tsp Dijon mustard

• 1 small shallot, finely diced

• ¼ tsp fine sea salt

• ⅛ tsp black pepper

• Optional: ¼–½ tsp Aleppo pepper, chili crisp, or Calabrian chili paste

Instructions

1. Roast the squash: Preheat your oven to 425°F (220°C). Toss 1 medium Delicata squash (or 2 small), sliced into ½-inch rings, with 1 Tbsp (15 ml) olive oil, ½ Tbsp (7 ml) maple syrup or allulose syrup, ¼ tsp fine sea salt, and ¼ tsp ground cinnamon. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway through, until caramelized and tender.

2. Toast the pepitas: In a dry skillet over medium heat, toast ¼ cup (28 g) pumpkin seeds for 3–4 minutes, stirring often, until golden and popping. Set aside.

3. Make the vinaigrette: In a small bowl or jar, whisk together 2 Tbsp (30 ml) extra-virgin olive oil, 1 Tbsp (15 ml) balsamic vinegar (or pomegranate vinegar), 2 tsp (12 ml) pomegranate molasses, ½ tsp Dijon mustard, 1 small finely diced shallot, ¼ tsp fine sea salt, and ⅛ tsp freshly ground black pepper. Add ¼–½ tsp Aleppo pepper, chili crisp, or Calabrian chili paste if you want a touch of heat.

4. Massage the kale: Place 1 bunch Lacinato kale, stems removed and finely shredded, in a large bowl. Drizzle with 1–2 Tbsp of the vinaigrette and massage gently with your hands until the leaves soften and darken.

5. Assemble the salad: Layer in the roasted Delicata squash, 2 sliced Fuyu persimmons, and 1–2 cups leftover cooked chicken, sliced or shredded. Sprinkle with ½ cup (87 g) fresh pomegranate seeds and the toasted pumpkin seeds. Drizzle with additional vinaigrette and toss gently.

6. Finish & serve: Top with optional crumbled feta or Grana Padano, a final drizzle of olive oil or chili crisp, and a squeeze of fresh lemon if desired. Serve warm or at room temperature.

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Tips & Twists

• Swicy upgrade: Stir 1 tsp chili crisp directly into the vinaigrette.

• Extra crunch: Add roasted chickpeas.

• Make-ahead: Roast squash + massage kale up to 2 days ahead. Dress before serving.

• Protein swap: Try pan-seared salmon or shrimp to make this a restaurant-level dinner.