Easy Fall harvest salad
#food #recipe
This easy Fall harvest salad is a must! It encompasses all the delicious flavors of fall in one salad. The best part is this salad gets better as it sits in the fridge making it the perfect salad to keep on rotation all season long!
Fall Harvest Salad Recipe
1 Honeynut squash
2c Brussels sprouts, brown ends removed sliced in half
3c Kale, washed, ribs removed
1 apple, diced
½ lemon
¼ c dried cranberries
1c cooked and cooled quinoa
1 TBS +1 tsp olive oil
½ tsp Granulated garlic
¼ tsp Smoked paprika
Salt
Pepper
Optional Feta Cheese
For maple Dijon dressing:
2 TBS maple syrup
1 TBS Dijon mustard
2 TBS apple cider vinegar
⅓ c olive oil
Salt & pepper to taste
1. Preheat the oven to 425 and prep a rimmed baking sheet with parchment paper.
2. Peel the honey nut squash and slice lengthwise. Scoop out the seeds and place the seeds into a bowl for roasting. Dice the honey nut squash into ½-inch size cubes.
3. Place honeynut squash pieces on a roasting pan with prepped brussels sprouts. Drizzle with 1 TBS of olive oil. Season with salt, pepper, smoked paprika, and granulated garlic. Toss to coat. Spread vegetables out in an even layer placing brussels sprouts cut side down. Roast in preheated oven for 20-25 minutes or until golden brown.
4. While vegetables are roasting, add water to the bowl of squash seeds. Seeds will float to the top making it easier to clean. Remove seeds from the water and briefly dry on a paper towel. Place seeds on a small baking sheet. Drizzle with ½ tsp olive oil and toss with salt. Spread in an even layer and set aside.
5. Remove roasted vegetables from the oven and set aside to cool. Turn oven down to 325. Allow the oven to come down in temperature for 5 minutes. Roast seeds stirring halfway through, until the seeds are lightly browned, 14-15 minutes. Cool on a baking sheet for 10 minutes.
6. On a cutting board chop kale into smaller bite-sized pieces. Place kale in a large bowl. Drizzle the remaining olive oil over the kale. Season with salt. Pick up pieces of kale between your hands and gently massage the kale between your fingers for a few minutes. This process will tenderize the kale.
7. Add roasted vegetables and apple on top of the kale. Squeeze lemon juice over the apple. This will prevent it from oxidizing and turning brown. Add cranberries, roasted seeds, and quinoa.
8. In a small cup or bowl, add dressing ingredients and shake or whisk vigorously until well combined. Pour dressing over salad and toss to coat.
9. Allow salad to sit in the fridge covered for about 1 hr before serving. Sprinkle crumbled feta on top (if using) before serving.
Recipe Video:
