Fall Harvest Salad

Folks - it is MA SEASON!
I’m a November baby.
Autumn is my jam.
And this salad is all the Fall things!
Roasted butternut squash, seasonal apples, pumpkin seeds, and that apple cider vinegar dijon dressing - good Lord! Make a double batch to keep in the fridge because it’s a great all around dressing.

My tips for this one? Definitely buy the pre-cut squash. Yes, it’s more expensive, but I think most people steer clear of the kitchen because of the cutting and chopping. So buy the pre-cut veggies and USE them!

Conversely, you do not need a kale stripper. Just use your fingers to slide down the stems and pull the green leaves off. Then hand tear them into perfect bite-sized pieces.

Keep a close eye on your pumpkin seeds while toasting them - they can go from golden brown delicious to burnt mess in SECONDS. As soon as you can smell them, pull them off the heat.

Finally - make it your own! Swap a pear for the apple, use dried cranberries instead of pomegranate, goat cheese, feta or even blue would work in this salad; so grab whatever you like! I’ll eat this salad all on it’s own as a meal. Or you can serve it as a side. Best part? You can even stash the leftovers after you’ve dressed it. Because kale is so hearty, it’ll hold up to a day or two in the fridge. Worst case scenario? Toss it with some rice, quinoa or barley - it’s still delicious!

YOU MAY ALSO LIKE

THANKSGIVING TURKEY STUFFING/DRESSING ROAST SWEET POTATOES
POACHED PEARS SPICED SUBOURBON APPLE PIE

Fall Harvest Salad
Serves 4 as a side, 1 as a main

1/4 lb. butternut squash, cubed
1/4 C. pumpkin seeds
5-6 kale stems
1 gala apple, cubed
8-10 slices of red onion
1/4 C. crumbled goat or feta cheese
1/4 C. pomegranate kernels
2 Tbs. olive oil + 1 tsp.
salt & pepper

FOR THE DRESSING:
1 garlic clove, smashed
1 Tbs. dijon mustard
2 Tbs. apple cider vinegar
1 Tbs. honey
1/3 C. extra virgin olive oil
salt & pepper

Heat the oven to 400°. Toss the butternut squash with 2 Tbs. of olive oil, salt and pepper. Spread onto a parchment lined cookie sheet and roast for 45 minutes, turning halfway through.

While squash cooks, add pumpkin seeds to a dry sauté pan and place over medium-low heat. Toast seeds until they begin to turn brown, puff up slightly and release a delicious aroma. Remove from heat and place in salad bowl.

Add onion, apple, cheese and pomegranate to the salad bowl.

Strip the kale leaves from the stems and roughly chop or hand tear. Add to bowl.

When the squash is done, remove it from the oven and add to the salad.

Make the dressing by adding peeled and smashed garlic, dijon, mustard, vinegar, oil, salt and pepper to a small jar with tight fitting lid. Shake vigorously until well combined.

Dress the salad and serve immediately.