Fall Harvest Salad
The perfect salad for the fall season. Filled with healthy in-season produce and yummy flavors!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 3-4 servings 1x
Ingredients
Scale
Salad
- 1 bunch of kale (I used dino kale)
- 1/2 of a delicata squash (you can also use other squash if you prefer!)
- 1/2 cup pomegranate seeds
- 1/2 cup chopped pecans
Dressing
- 1 tbsp olive oil
- 1 tsp maple syrup
- Juice of half a lemon
- Pinch of salt + pepper
Instructions
- Preheat the oven to 400°F.
- Wash, chop and scoop out the seeds in the delicata squash. Chop again into smaller pieces and coat squash in a light coating of avocado oil (or other healthy oil) and salt + pepper. Bake in the oven for 30-35 mins, but flipping halfway. Or make delicata squash however you prefer!
- While that’s cooking, wash your bunch of kale and dry. Rip off leaves from the stems into pieces and put in a bowl. Drizzle a tiny bit of olive oil and add a pinch of sea salt to the kale and massage. This part is important! Just use your hands to squeeze the kale.
- Cut open pomegranate and scoop out seeds (or just buy a container of pom seeds).
- Chop up pecans.
- When all salad ingredients are ready, toss into a bowl.
- Make the dressing by mixing ingredients together in a seperate cup or bowl and then pouring on top.
- Mix well and then serve!
Notes
Just bake the full delicata squash and save the rest for later in the fridge!
If you’re eating this as a main dish, this makes enough for 1-2 people. If you’re making this as a side dish, then this will be enough for 3-4 people.
Find it online: https://jillzguerin.com/2019/09/02/healthy-fall-harvest-salad/