Fall Harvest Salad
Ingredients
- 1 bunch kale lacinato works best, baby kale or arugula
- 1 delicata squash sliced and roasted see instructions
- 1 apple chopped
- Pomegranate seeds or dried cranberries
- Goat cheese optional
- Orange roasted nuts/seeds see recipe attached
- 1 lemon save rest for dressing
- Homemade balsamic vinaigrette recipe attached or Balsamic reduction + EVOO
Instructions
- If using lacinato Kale, chop then drizzle with a little EVOO and massage kale until it softens.
- Prep squash & sweet orange nuts & seeds
- Preheat oven to 425° Slice ends off delicata squash, slice in half. Scoop out the seeds. Slice squash into 1/4inch slices. Line a baking sheet with parchment paper place squash slices, drizzle with oil (melted coconut, avocado, olive oi) sprinkle S & P. Toss squash slices. Then roast for 15mins. Flip, then roast another 15mins or until brown.
- Squeeze a little lemon juice over the chopped apples to keep from browning.
To serve
- In a large bowl or serving platter, lay greens. Add chopped apple, roasted squash, pomegranate seeds/craisins, sprinkle nuts/seeds. Drizzle with dressing or serve dressing on side.