The best fall salad
User Reviews
5
4 reviews
Excellent
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
2 people
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Course
Salad
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Cuisine
North American
The best fall salad
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With few key ingredients and an endless list of potential customizations, the best fall salad is the perfect tapestry for your imagination to run wild - and the perfect cure for dreary fall days and failing spirits.
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Ingredients
- ½ cup squash peeled, cubed; butternut, kabocha, acorn, summer squash, or sweet potatoes will do
- extra-virgin olive oil
- salt freshly ground
- black pepper freshly ground
- 1 kale preferably lacinato or dinosaur kale, ribs removed and leaves finely sliced, about 2½ cups (170g) OR arugula, bunch
- ¼ cup almonds cut roughly in half; or any other nut such as hazelnuts, pecans, peanuts
- ¼ cup cheddar cheese 35g crumbled or finely chopped; if unavailable use Parmesan; or Granny Smith apples for vegan variation
- lemon juice fresh
- Parmesan Cheese optional, or Pecorino or other hard cheese; or 4 TBs nutritional yeast
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
- Toss the squash or sweet potato cubes in just enough oil to coat and season with salt and pepper. Spread on the baking sheet, leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10 to 15 minutes. Toast the nuts on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
- In a large mixing bowl, toss the kale with the nuts, cheddar or apples, and squash. Season to taste with lemon juice and olive oil (using about 1 tablespoon lemon juice and 2 tablespoons oil). Season to taste with salt and pepper. Garnish with fresh parmesan, pecorino or nutritional yeast, and serve.Salad will keep up to two days.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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