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Fall Harvest Salad

Fall Harvest Salad

 
Prep time 25 minutes
Cook time 25 minutes
Ready in 50 minutes
Makes 6 servings

Ingredients

  • 12 cups kale leaves, shredded
  • 1/4 cup pomegranate seeds
  • roasted butternut squash
  • 3 cups butternut squash, cut into ½" pieces
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 1/2 tbsp extra-virgin olive oil
 

Apple Compote

  • 1 tbsp organic butter
  • 1 apple, diced (~ 2½ cups)
  • 6 dates, pitted, diced
  • 1/4 cup plus 2 tbsp whole roasted almonds, coarsely chopped
  • 3 tbsp red onion, diced
  • 2 ts[ lemon juice
 

Maple Dressing

  • 1 tbsp maple syrup
  • 2 tbsp organic apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • sea salt and pepper, taste
 

Directions

Roasted Butternut Squash
1. Preheat oven to 400 degrees.
2. Toss butternut squash, thyme, rosemary and olive oil together; season with salt and pepper. Spread in a single layer on a foil or parchment paper-lined baking sheet.
3. Bake squash until tender, about 15 minutes.

Apple Compote
1. Melt butter in a saucepan. Add apples, dates, almonds, and onion.
2. Sauté a few minutes until apples start to just soften. Sprinkle with lemon juice and turn off heat. Season to taste with salt and pepper.

Maple Dressing

1. In a small bowl, whisk together maple syrup, apple cider vinegar and olive oil. Season to taste with salt and pepper.

To Serve
1. Toss kale with salad dressing. Divide kale among six salad bowls. Divide roasted butternut squash and apple compote among salad bowls. Sprinkle pomegranate seeds on top.
 
Recipe by Jeanette Chen of