Fall Harvest Salad
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Fall Harvest Salad
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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!
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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
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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.
Nutrition Information
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Serving
1g
Calories
237kcal
(12%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Cholesterol
11mg
(4%)
Sodium
322mg
(13%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 237kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 11mg | 4% |
| Sodium | 322mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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