Harvest Fall Salad

20 Mar Harvest Fall Salad

I’m a sucker for a good fall salad, this is one of my favs!

This cozy fall salad combines baby kale, roasted kabocha squash, dried cranberries, pumpkin seeds, and feta all tossed in a tangy apple cider vinegar dressing.

Guys, it’s delicious!

Enjoy! xo Jen

Harvest Fall Salad

INGREDIENTS:

• 4 cups baby kale
• ½ medium kabocha squash
• 1 teaspoon olive oil
• 2 Tablespoons dried cranberries
• ¼ cup pumpkin-spiced pepitas
• ¼ cup crumbled feta

DRESSING:

• 2 Tablespoons apple cider vinegar
• 1 Tablespoon fresh orange juice
• ¼ cup olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon garlic minced
• ¼ teaspoon cinnamon
• ½ teaspoon sea salt more if needed
• ¼ teaspoon freshly ground black pepper more if needed

DIRECTIONS:

1. Preheat oven to 375°. Wash the outside of the kabocha squash with warm water. Cut the squash in half and scoop out all the seeds. Cut the squash into 1-inch semicircles. Toss the squash pieces with oil, sprinkle with sea salt, and spread on a roasting pan.
2. Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.
3. While squash is roasting, prepare the dressing by placing all ingredients except the olive oil in a small bowl. Whisk until combined, then slowly whisk in the olive oil. Set aside.
4. To prepare the salads, place a portion of the kale on a plate, top with a portion of cranberries, pepitas, and feta. Add the roasted kabocha slices, drizzle with the desired amount of dressing and serve.