Harvest Fall Salad
5 steps
Prep:15minCook:30min
My favourite salad. This is what I like to call my harvest fall salad. It is the perfect salad in my opinion because it has all the components of flavour synergy: tart, sweet, creamy, and savoury.
Updated at: Thu, 12 Oct 2023 11:16:57 GMT
Nutrition balance score
Good
Glycemic Index
40
Low
Glycemic Load
7
Low
Nutrition per serving
Calories341.7 kcal (17%)
Total Fat26.6 g (38%)
Carbs18.1 g (7%)
Sugars9.9 g (11%)
Protein10.1 g (20%)
Sodium411.3 mg (21%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
for the squash
1delicata squash
seeds removed and cubed
1 Tbspolive oil
1 Tbspmaple syrup
kosher salt
to taste
pepper
to taste
for the dressing
1shallot
peeled and finely minced
2 Tbspred wine vinegar
1anchovy
smashed to a paste
0.5orange juiced
¼ cupextra virgin olive oil
½ tspdijon mustard
kosher salt
to taste
pepper
to taste
for the salad
Instructions
Step 1
Preheat oven to 350 degrees. Add delicata squash to the center of a baking dish and toss well with olive oil, maple syrup, salt, and pepper. Transfer to the oven and roast for about 30 minutes, until tender. Transfer to a bowl to cool.
Step 2
Place a small skillet over medium heat. Toast pumpkins seeds with a drizzle of olive oil, and salt and pepper to taste, about 2-3 minutes.
Step 3
To a mason jar or small bowl, add all ingredients for the dressing, and emulsify by whisking or shaking.
Step 4
Remove the kale from its stems and cut into 1-inch shreds. Add to a colander or salad spinner, and wash and dry. Transfer to a salad bowl. Pour dressing over kale, and massage until dressing is evenly dispersed and kale has softened, about 2-3 minutes. Not long, but a crucial step, don’t skip this!
Step 5
Top the salad with cooked delicata squash, goat cheese, pomegranate seeds, and pepitas. Toss one last time and enjoy.
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