Fall Harvest Salad
While I am someone who loves a good salad, I realize that not everyone is actively choosing to consume them. Hell, they get a pretty bad rep thanks to the pushiness of diet culture. However, when loaded with the right amount of flavor, crunch, creaminess, and the perfect pairings, salads can rule. Yea, I said it! Don’t believe me? Try this one.
I decided to pair some of my favorite fall ingredients to make the perfect not-so-sad desk lunch or dinner side. For lunch, I eat as is, but for dinner I paired with some delicious grilled chicken thighs one night and then some left over pizza another night. Both were absolutely divine. This salad is also one that you can adapt according to your preferences. Not a delicata squash person? Try butternut squash or sweet potatoes? Prefer pecans over cashews, or even walnuts? Swap those in! More of a goat cheese person? Be my guest! As always, this is your world and I’m just living in it.
I want to also acknowledge that majority of these ingredients were sent to me in my Misfits Market box - a mission driven online grocery service. If you are interested in ordering a box (which is sustainable, affordable, accessible, and now customizable), use code FRECKLED25 for 25% off your first subscription box.
Fall Harvest Salad
Ingredients
- Kale (1 bunch)
- Delicata squash (1)
- Apple (1)
- Lemon (1)
- Feta or goat cheese (1/4 cup)
- Dried figs (handful)
- Cashews (1/3 cup)
- Olive oil (1/2 cup)
- Avocado oil (1 tablespoon)
- Balsamic vinegar (2 tablespoons)
- Mustard (1 tablespoon)
- Salt (2 teaspoons)
- Pepper (2 teaspoons)
Instructions
- Cut the delicate squash in half, lengthwise, and scrape out all of the seeds
- Placing the squash on the now flat side, cut into ¼ inch wide half disks and place in a bowl
- Mix the squash with 1 tablespoon of avocado oil and 1 teaspoon of salt and pepper and then place on a parchment paper lined baking sheet and bake in the oven at 425 degrees for 25 minutes
- While the squash is cooking, wash, de-stem, and chop the kale into small pieces
- Place the chopped kale in a bowl and top with the juice of ½ lemon and 2 tablespoons of olive oil
- Massage the kale well so that it softens
- Dice the apple, cashews, and dried figs into small pieces and set on top of the massaged kale
- In a bowl, combine 1/3 cup of olive oil, 2 tablespoons of balsamic vinegar, juice of ½ lemon, 1 tablespoon of mustard, and 1 teaspoon of salt & pepper for the dressing
- Place the roasted squash and the crumbled cheese in the bowl with the rest of the salad and dress with the mustard vinaigrette
- Mix well and serve!
- Gluten free
- Soy Free
- Vegetarian