Harvest Fall Salad (+ More Fall Salads)
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.
- 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
- 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
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.
Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.
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.
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 desired amount of dressing and serve.
Serving: 1/2 of recipe | Calories: 472kcal | Carbohydrates: 22g | Protein: 10g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 788mg | Potassium: 821mg | Fiber: 6g | Sugar: 7g