Harvest Salad Recipe
kale | fall squash | apple | goat cheese | craisins | spiced pecans | maple vinaigrette
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Ingredients
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Salad Base
Maple Vinaigrette
Method
Salad Preparation
- 1
Prepare the Kale
Wash the kale thoroughly and remove the tough stems. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- 2
Roast the Fall Squash
Preheat your oven to 400°F (200°C). Peel, seed, and dice the fall squash into 1-inch cubes. Toss the squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. Allow to cool slightly before adding to the salad.
- 3
Prepare the Apple
Core and slice the apple into thin wedges or bite-sized pieces. You can leave the skin on for added texture and nutrients.
- 4
Maple Vinaigrette Preparation
- 5
Mix the Vinaigrette
In a small bowl or jar, combine the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper. Whisk or shake well until emulsified.
- 6
Dress the Salad
Drizzle the maple vinaigrette over the salad mixture. Toss the salad gently to coat all ingredients evenly with the dressing.
Serving
- 7
Serve the Salad
Divide the harvest salad into serving bowls or plates. Enjoy immediately as a fresh and vibrant fall dish!
