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By Sophie Van Tiggelen 3 Comments

Fall Harvest Salad with Balsamic-Orange Glaze [Paleo – AIP]

Fall Harvest Salad with Balsamic-Orange Glaze [Paleo - AIP]This Fall Harvest Salad is beautiful enough to complement your table for a Thanksgiving or a Christmas meal, yet simple enough to prepare on any weeknight. Kabocha squash and delicata squash share the spotlight in this highly nutritious side dish. Finished off with a delightful balsamic and orange glaze, the sweet and sour flavors of this dish pair well with pretty much any meat, and a big leafy green salad will go perfectly on the side.

Fall Harvest Salad

Kabocha squash & delicata squash

Balsamic-Orange Glaze

Perfect fall side dish!

Kitchen tip: Make sure you spread the pieces of squash in a single layer on a baking sheet so they will roast evenly and brown nicely!

Fall Harvest Salad with Balsamic-Orange Glaze [Paleo - AIP]To prepare this dish in advance, store the glaze separately in the refrigerator. Remove the squash from the refrigerator one hour before serving and reheat the glaze until warm. Dress the roasted squash with the warmed glaze immediately before serving.

Fall Harvest Salad with Balsamic-Orange Glaze [Paleo - AIP]

Fall Harvest Salad with Balsamic-Orange Glaze [Paleo - AIP]
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
This recipe is 100% compliant with the strict elimination phase of the Paleo Autoimmune Protocol (AIP).
Author: Sophie Van Tiggelen
Recipe type: Vegetables
Cuisine: Paleo Autoimmune Protocol
Serves: 4 servings
Ingredients
  • 1 small kabocha squash (about 1¾ to 2 pounds), peeled, seeded, and cut into ½-inch wedges
  • 1 large delicata squash (about 1½ pounds), seeded, and cut into ½-inch slices
  • Extra-virgin olive oil or avocado oil, for drizzling
  • ½ teaspoon sea salt, or more to taste

  • Glaze:
  • Juice of 2 small oranges (about ½ cup)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • Pinch sea salt
Instructions
  1. Heat oven to 400° F. Set the rack in the middle of the oven.
  2. Spread kabocha and delicata squash in a single layer on 2 separate rimmed baking sheets.
  3. Drizzle generously with oil and season with sea salt.
  4. Roast in the oven, tossing occasionally, until squash is golden brown and tender, about 30 minutes.
  5. Meanwhile, in a small saucepan, combine orange juice, balsamic vinegar, honey, and sea salt.
  6. Bring to a boil, then reduce the heat to medium and simmer until syrupy, about 10 minutes.
  7. Transfer squash to a serving platter and spoon glaze over vegetables right before serving. Check seasoning and adjust salt to taste.
  8. Bon appétit!
3.5.3217

This Fall Harvest Salad with Balsamic-Orange Glaze recipe has been shared on:

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Fall Harvest Salad with Balsamic-Orange Glaze [Paleo - AIP] This side dish is so beautiful and so easy to make! With delicata squash and kabocha squash, this is the perfect complement to your Thanksgiving turkey!This recipe has been shared on Paleo AIP Recipe Roundtable.

Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: AIP Latest Recipes, AIP Vegetable recipes Tagged With: balsamic vinegar, Christmas, delicata squash, fall, fall harvest salad, kabocha squash, oranges, squash, thanksgiving, vegetables, winter

About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

Reader Interactions

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  1. 65+ AIP Recipes for Fall and Winter Vegetables – Easy Low Cal Recipes says:
    December 10, 2016 at 9:57 am

    […] Fall Harvest Salad with Balsamic-Orange Glaze – A Squirrel in the Kitchen […]

    Reply
  2. AIP by Season: November Recipe Ideas | A Squirrel in the Kitchen says:
    November 6, 2019 at 6:01 am

    […] Fall Harvest Salad with Balsamic Orange Glaze – Squirrel in the Kitchen: Another lighter dish in the middle of the decadent ramp-up to holiday meals that is beautiful enough to also grace the holiday meal table. […]

    Reply
  3. 65+ AIP Recipes for Fall and Winter Vegetables | Gutsy By Nature says:
    November 26, 2019 at 6:56 am

    […] Fall Harvest Salad with Balsamic-Orange Glaze – A Squirrel in the Kitchen […]

    Reply

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Hi! I'm Sophie - welcome to the blog! I am using the Autoimmune Protocol (AIP) to live well with my autoimmune condition (Hashimoto's). Let me show you how I recovered my health and energy through diet and lifestyle adjustments!

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