Fall Harvest Salad
Fall harvest salad is made with kale, roasted butternut squash, apples, pomegranate seeds, pepitas, and feta. It's a must make for this year's Thanksgiving table!
Servings: 4 -6 servings
Ingredients
- 2 bunches of kale stems removed and chopped
- 2 cups cubed butternut squash peeled and seeds removed
- 1 Honeycrisp apple sliced
- 1/2 cup crumbed feta
- 1/2 cup pomegranate seeds
- 1/4 cup toasted pepitas
- Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Spread the butternut squash cubes onto baking sheet. Drizzle with olive oil, salt, and pepper then toss to coat. Bake the squash until tender, about 20 minutes
- Combine all of the ingredients for the balsamic vinaigrette in a jar or small bowl. Shake or whisk until well combined.
- Add the kale to a serving bowl. Pour half of the vinaigrette onto it and then use your hands to massage the vinaigrette into the kale. Massage for a couple minutes until it’s softened, darker in color, and shiny.
- Top the salad with the butternut squash, feta, pomegranate seeds, and pepitas. Toss everything together. Add the sliced apples on top of the salad and pour on the remaining vinaigrette.
Video
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 322mg | Fiber: 5g | Sugar: 14g