Fall Harvest Salad
User Reviews
5
Fall Harvest Salad
Description
The Fall Harvest Salad incorporates oven-roasted delicata squash cubes coated in olive oil, maple syrup, salt, and pepper, which develop caramelized edges and a tender interior. Pepitas are toasted with olive oil and maple syrup, adding crunchy, sweet-nutty notes. The salad greens are kale, which is massaged with a dressing made of minced shallot, red wine vinegar, anchovy paste, Dijon mustard, fresh orange juice, extra virgin olive oil, salt, and pepper. Massaging the kale softens its tough texture and evenly distributes the flavorful dressing.
The salad is finished by topping the dressed kale with roasted squash, crunchy pepitas, goat cheese crumbles, and ruby-hued pomegranate seeds, offering a balance of sweetness, tartness, nuttiness, and creamy tang. The mixture of textures—from crisp pepitas and pomegranate to tender squash and smooth cheese—adds interest to each bite.
This salad works well as a seasonal side or a light lunch. It holds up well stored in the refrigerator, making it suitable for meal prep. Adding protein like shredded roasted chicken or salmon is suggested for more substantial options.
The dressing can be made ahead and the salad assembled just before serving. Leftovers can be kept in an airtight container without compromising the salad's integrity if the components are layered separately.
Ingredients
Squash:
- 1 delicata squash seeds removed and cubed
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- kosher salt freshly ground
- black pepper freshly ground
Pepitas:
- 2 teaspoons olive oil
- 1/3 cup Pepitas
- 1 teaspoon maple syrup
- kosher salt freshly ground
- black pepper freshly ground
Dressing:
- 1 shallot peeled and finely minced
- 2 tablespoons red wine vinegar
- 1 anchovy smashed into a paste
- 1/2 teaspoon Dijon mustard
- orange juice from 1/2 orange
- 1/4 extra-virgin olive oil
- kosher salt
- black pepper freshly ground
Salad:
- 2 kale dino variety, bunches
- 3 ounces goat cheese
- 1/4 cup pomegranate seeds
Instructions
To Make the Squash:
- Preheat oven to 350 degrees F. Add delicata squash to the center of a baking sheet and drizzle with olive oil, maple syrup and salt and pepper. Toss together and transfer to the oven to roast for about 30 minutes, until tender. Remove and transfer to a bowl to cool.
To Toast the Pepitas:
- Place a small skillet over medium heat. Add the olive oil, pumpkin seeds, maple syrup and a pinch of kosher salt and pepper. Toss until toasted, about 2 to 3 minutes.
To Make the Dressing:
- Meanwhile, let’s make the dressing, to a mason jar or small bowl, add the minced shallot, red wine vinegar, anchovy, mustard, orange juice, olive oil, salt and pepper. If using a mason jar, shake it up or whisk it up.
To Assemble the Salad:
- Remove the kale from its stems and cut it into 1-inch shreds. Add it to a colander or salad spinner. Wash and dry. Transfer to a salad bowl. Pour dressing over kale and massage kale until dressing is evenly dispersed and kale has softened. This usually takes 2 to 3 minutes. Not long but a crucial step - don’t skip this!
- Top the salad with the cooked delicata squash, goat cheese, pomegranate seeds and toasted pepitas. Toss one last time and enjoy.
Notes
- Massage the kale with the dressing ahead of time to soften the leaves for better texture.
- Assemble the salad with roasted squash, pomegranate, cheese, and pepitas on top, but do not mix until ready to serve to preserve texture.
- Store leftovers in an airtight container; this salad maintains its quality well overnight.
- Add shredded roasted chicken or salmon to increase protein and make the salad more filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 325kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 267mg | 11% |
| Potassium | 2023mg | 43% |
| Fiber | 11g | 44% |
| Sugar | 27g | 54% |
| Vitamin A | 7079IU | 142% |
| Vitamin C | 62mg | 69% |
| Calcium | 294mg | 29% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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