Salad Harvest Bowl

Name: Salad Harvest Bowl
Cuisine: American
Ingredients: 1 small delicate squash, sliced; 1 late sweet potato, sliced; 1 tablespoon extra-virgin olive oil; Salt and pepper; 1 honey crisp apple, sliced; 1 bunch kale, chopped; 1/4 cup pumpkin seeds; 1/3 cup pecans; 1 tablespoon honey; 1/4 teaspoon cinnamon; Pinch cayenne; 1 teaspoon apple cider vinegar; 1/2 to 1 cup cooked quinoa; 1/4 cup dried cranberries.; 1 garlic clove, chopped; 1/4 cup apple cider vinegar; 1/2 cup extra-virgin olive oil; 1 tablespoon honey; 1 teaspoon whole-grain mustard; Salt and pepper

1 step

From nea_arentzen’s Instagram

Updated at: Sat, 30 Sep 2023 15:17:33 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories2275.1 kcal (114%)

Total Fat167.2 g (239%)

Carbs190.8 g (73%)

Sugars77.3 g (86%)

Protein31.1 g (62%)

Sodium1128.9 mg (56%)

Fiber33.8 g (121%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 400°F and line a baking sheet with parchment paper. Prep all the veggies. Toss delicate squash and sweet potato on baking sheet with olive oil, salt, and pepper until lightly browned, tossing half way through, 35 to 40 minutes. Meanwhile, toast pumpkin seeds and pecans in a nonstick skillet over medium. Add honey, cinnamon, cayenne, salt, and pepper and stir until evenly coated. Transfer to a plate to cool; break apart. In a liquid measuring cup, combine dressing ingredients. Use an immersion blender to blend until smooth; season to taste with salt and pepper. In a large bowl, massage kale with apple cider vinegar. Mix in cooked quinoa. Top kale with sliced apples, roasted veggies, nuts, and dried cranberries. Serve with dressing on the side.

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