Name: Autumn Harvest Kale & Butternut Squash Salad
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 bunch kale (deveined & chopped); 1/2 lemon (juiced); 1/2 butternut squash; 1/2 cup cooked quinoa; 1/2 apple (sliced); 1/2 cup pecans (chopped); 1/2 cup pomegranate seeds; 3 Tbsp apple cider vinegar; 1 Tbsp maple syrup; 1 Tbsp dijon; 1 garlic clove (pressed); 1/3 cup extra virgin olive oil; 1/2 tsp fine sea salt; black pepper (to taste); 1 organic butternut squash; 1 Tbsp olive oil; 1/2 tsp sea salt; 1/4 tsp pepper; 2 tsp cinnamon; 1 tsp nutmeg

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Delicious and healthy autumn harvest kale salad!! This nutrient packed salad is sure to please everyone, even your friend who swears they hate veggies. 😉 It is loaded with savory roasted veggies, crisp apples, crunchy pecans, warm quinoa, and topped with a sweet maple vinaigrette. It works great as a healthy lunch idea or is a crowd pleasing side dish for a party or dinner!

What are the ingredients in this Autumn Harvest Kale Salad?

Kale: If you’ve never enjoyed raw kale, it may be because it wasn’t prepared right. The secret to delicious raw kale, is it has to be massaged. Massage the chopped kale leaves for a couple of minutes with some lemon juice and olive oil. This softens the leaves and infuses the leaves the oil and lemon. Add a pinch of salt at the end for added flavor.

Butternut squash: The butternut squash in this recipe is roasted with olive oil, nutmeg, and cinnamon. This adds a savory sweetness to the salad, not to mention the health benefits. Butternut squash is loaded with fiber, beta-carotene, vitamin C, vitamin A and more.

Pomegranate Seeds: The pomegranate seeds in this recipe add color and a refreshing flavor profile. They are bursting with a light and cool refreshing flavor that compliments the savory warmth of the squash. Not to mention that pomegranate seeds are also rich in antioxidants, which can help protect the body against inflammation and free radical damage.

Apple: You can use any kind of apple in this salad, but I prefer Pink Lady apples for this recipes. The apples add a delicious and cool crunch to this salad autumn harvest salad.

Quinoa: You can’t forget to add in some protein! The quinoa in this recipe not only adds a savory, slightly nutty taste to the salad. But it adds about 8 grams of protein as well, depending on how much you add. So don’t be afraid to load on the quinoa. I always enjoy this salad alongside an animal protein source as well to ensure I’m hitting my protein goals.

Pecans: Of course a salad isn’t complete without some crunch. That’s where the pecans come in. In addition to a delicious nutty crunch, they provide some healthy fats to the salad as well.

How to Make This Autumn Harvest Kale Salad

Step One: Cut and chop the butternut squash, toss with olive oil and spices and roast at 425 degrees F for around 30 minutes or until golden on the outside and tender in the middle.

Step Two: Prepare the quinoa according to package directions

Step Three: While the butternut squash and quinoa are cooking, prepare the vinaigrette. Combine all of the vinaigrette ingredients into a small bowl or mason jar in the order that they are listed and thoroughly whisk together or shake until well combined

Step Four: For the salad: first rinse and dry the kale leaves. Then devein and chop. Add to a bowl and squeeze on juice from half of a lemon and a splash of olive oil. Massage with your hands for about 2 minutes to soften the leaves and infuse the lemon and oil. Sprinkle on some sea salt. Place into a large bowl

Step Five: Top the salad with quinoa, roasted butternut squash, pomegranate seeds, chopped pecans, sliced apple, and maple dijon dressing and enjoy!