Fall Harvest Salad with Maple Cider Vinaigrette

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Fall Harvest Salad with Maple Cider Vinaigrette

Yield: 6 hearty servings

Author: Nicole Torgeson

Prep time: 30 MinTotal time: 30 Min

This fresh and vibrant fall salad makes a lovely addition to your Thanksgiving table, or simply can be enjoyed anytime. It is bursting with flavor, full of nutrients, and is so good your guests will be asking you for the recipe.

Ingredients

Salad

• 1 Delicata squash, seeded and cut into thin half moons
• 1 TB avocado oil
• 2-3 cups kale (curly or lacinato), stems stripped, washed & chopped
• 2 shallots, thinly sliced or 1/2 cup red onion, thinly sliced & chopped
• 1 cup thinly sliced radicchio
• 1 pear, thinly sliced and chopped
• 1/2 cup chopped spiced almonds, pecans or walnuts
• ½ cup pumpkin seeds, roasted
• 1/2 cup pomegranate seeds
• ¼ cup extra-virgin olive oil
• 2-3 cups arugula

Maple Cider Vinaigrette Dressing

• 1 ½ TB maple syrup
• 1 ½ TB apple cider vinegar
• ½ lemon, juiced
• ½ TB Dijon mustard
• ½ cup olive oil
• ¼ tsp ground coriander
• ¼ tsp ground cumin
• ¼ tsp ground cinnamon
• 1/8 tsp turmeric
• Sea salt to taste
• Pepper to taste

Instructions

1. Preheat the oven to 400° F.
2. Cut Delicata squash in half, discard the inner seeds. Cut into thin (1/2 inch thick) half moons. Toss with avocado oil and salt, to taste. Place on a baking sheet lined with parchment paper. Roast for 20-30 minutes, until the edges are golden and the squash is almost meltingly soft.
3. Meanwhile, place the dressing ingredients into a mason jar with a lid and shake until blended.
4. Put kale and cut shallot or red onion into a bowl. Drizzle with some of the dressing and massage until the kale is soft and brightly colored.
5. Top with radicchio, pear, nuts, pumpkin seeds, pomegranate seeds and squash (once cooled). See optional ingredients section for additional topping ideas. Toss gently so the pear gets coated with dressing and doesn't brown.
6. Drizzle with extra dressing and then top with arugula. Just before serving, toss it all together. (If you toss it all too soon, the arugula will wilt). Serve and enjoy!

Notes

Optional Add Ins: Chopped parsley, crumbled goat cheese, dried cranberries or cherries (sugar free)

You can substitute apple or persimmon for the pear and any kind of squash you prefer for the Delicata squash.

Nutrition Facts

Calories

425

Fat

33 g

Sat. Fat

5 g

Carbs

24 g

Fiber

5 g

Net carbs

19 g

Sugar

12 g

Protein

4 g

Sodium

62 mg

Cholesterol

0 mg

Please note: The nutritional information provided is an estimate and may vary based on product types or brands. For the most accurate results, calculate the nutrition with the actual ingredients used in your recipe.

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https://nicoletorgeson.com/recipes/fall-harvest-salad-with-maple-cider-vinaigrette

kale salad, fall salad, vegan, squash, pear, gluten-free, Thanksgiving, healthy

Salad

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