Fall Harvest Salad with Apple Cider Vinegar Dressing
If you only make one salad recipe, then this needs to be it. It is requested at every holiday dinner and family gathering and has won over even the salad skeptics.
Every bite is a super satisfying balance of flavor and texture. Nourishing kale is mixed with creamy goat cheese, spiced butternut squash, crisp apples, and crunchy pomegranate and pumpkin seeds. A delicious sweet and tart apple cider vinegar dressing adds the finishing touch.
A salad that is truly delicious and good for you. It’s packed with fiber, immune-boosting nutrients, and antioxidants. Make sure you don’t miss out on this one.
Fall Harvest Salad
Serves 2-3
Ingredients:
2 bunches lacinato kale (about 6 cups), stems removed and finely chopped
2 cups butternut squash, diced (you can buy pre-chopped to save time)
1 apple, diced
4 oz goat cheese, crumbled
⅓ cup pumpkin seeds
⅓ cup pomegranate seeds
1 tbsp extra virgin olive oil
½ tsp garlic powder
Salt and pepper, to taste
Apple Cider Vinegar Dressing
¼ cup apple cider vinegar
¼ cup extra-virgin olive oil
1 tsp maple syrup or honey
¼ tsp dijon mustard
1 garlic clove, minced
¼ tsp sea salt
¼ tsp ground black pepper
Instructions:
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Peel and chop the butternut squash and toss with olive oil, garlic powder, salt and pepper. Add to the baking sheet and bake for 20-25 minutes until fork tender.
Spread pumpkin seeds onto a parchment lined baking sheet and bake for 5-10 minutes until toasted.
Make the dressing: combine all salad dressing ingredients in a mason jar or small bowl and shake/whisk to combine.
Add kale to a large salad bowl and toss with dressing. Massage kale with hands or salad tongs to help soften the kale.
Add the rest of the ingredients: butternut squash, apple, goat cheese, pumpkin seeds, and pomegranate seeds.
Toss to combine and enjoy!