Fall Harvest Salad
User Reviews
5.0
12 reviews
Excellent
Fall Harvest Salad
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This Fall Harvest Salad is on repeat the minute the air turns crisp. It is bright, full of nourishing autumnal ingredients like kale, delicata squash, pumpkin seeds and pomegranate seeds.
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Ingredients
Squash:
- 1 delicata squash seeds removed and cubed
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- kosher salt and freshly ground pepper
Pepitas:
- 2 teaspoons olive oil
- 1/3 cup Pepitas
- 1 teaspoon maple syrup
- kosher salt and freshly ground pepper
Dressing:
- 1 shallot peeled and finely minced
- 2 tablespoons red wine vinegar
- 1 anchovy smashed into a paste
- 1/2 teaspoon Dijon mustard
- juice from 1/2 orange
- 1/4 extra-virgin olive oil
- kosher salt
- freshly ground pepper
Salad:
- 2 bunches of dino kale
- 3 ounces goat cheese
- 1/4 cup pomegranate seeds
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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
- Tips and Tricks:
- Tips and Tricks:
- Prep this salad ahead - Pour the dressing on the kale and massage lightly. Add the roasted squash, pomegranate, cheese and pumpkin seeds on top but don't mix it up. Store in the fridge and eat when you're ready to serve. I like to do this the morning of.
- How to store this salad - This is one of the few salads that can be stored for the next day without losing its integrity. I like to store any leftovers in an airtight container.
- Add protein! - I love adding shredded roasted chicken or salmon to this salad.
Nutrition Information
Show Details
Serving
4g
Calories
325kcal
(16%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
24g
Trans Fat
0.01g
Cholesterol
42mg
(14%)
Sodium
267mg
(11%)
Potassium
2023mg
(58%)
Fiber
11g
(44%)
Sugar
27g
(54%)
Vitamin A
7079IU
(142%)
Vitamin C
62mg
(69%)
Calcium
294mg
(29%)
Iron
7mg
(39%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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