Saffron Fall Harvest Salad

A grounding fall salad that’s equal parts warm, bright, and nourishing.

Roasted kabocha squash, crisp apple, and pomegranate meet a golden saffron citrus dressing — a simple, grounding way to welcome the season.

Ingredients

Salad

• 4 cups mixed fall greens (baby kale, arugula, spinach)
  
• 1 small kabocha squash (about 2 lbs), seeded and cut into thin wedges (skin on)
  
• 1 crisp apple, thinly sliced (Honeycrisp or Pink Lady)
  
• ½ cup pomegranate seeds
  
• ½ cup toasted pecans or walnuts
  
• ½ cup crumbled goat cheese or sheep’s feta (optional)
  

Saffron Citrus Dressing

• 2 of The Fullest Saffron Capsules  (opened and powder emptied)
• 3 tbsp fresh lemon juice
  
• 1 tsp apple cider vinegar
  
• 2 tsp maple syrup (or honey)
  
• ⅓ cup extra virgin olive oil
  
• ½ tsp Dijon mustard
  
• Sea salt and black pepper, to taste
  
  

Instructions

1. Roast the Kabocha
   

• Preheat the oven to 400°F (200°C).
  

• Toss squash wedges with olive oil, sea salt, and pepper.
  

• Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized at the edges.
  

2. Make the Dressing
   

• In a small bowl or jar, whisk together the saffron capsule powder from opened capsules, lemon juice, apple cider vinegar, maple syrup, olive oil, and Dijon mustard until emulsified.
  

• Season with salt and pepper to taste.
  

3. Assemble the Salad
   

• Arrange greens in a large serving bowl or platter.
  

• Top with roasted kabocha, apple slices, pomegranate seeds, and toasted nuts.
  

• Sprinkle with goat cheese, if using.
  

4. Dress & Serve
   

• Drizzle dressing over salad just before serving and toss gently to coat.