Fall Harvest Salad

This beauty is packed with savory kale, fall fruits, roasted squash and protein packed seeds.  Suddenly, salads don't suck anymore!

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8 c kale, torn from stem, into small pieces

1 whole butternut squash (or two 1# bags, frozen), diced and roasted

1 apple, chopped

seeds of 1 pomegrante (approx 1 c)

1/2 c dried cranberries

1/4 c hemp hearts

3 oz sharp cheddar, shredded from the block

 

For the dressing:

1/4 apple cider vinegar

1 Tbsp local honey 

1/3 c olive oil

1/2 tsp dijon mustard 

1/2 tsp salt 

1/2 tsp black pepper

1/2 tsp garlic powder



Preheat oven to 450*

Peel squash, slice into cubes (or use pre-cut frozen), toss with olive oil, salt and pepper. Roast for 20-30 minutes, or until tender. 
**If you do this the day prior, this soup comes together very quickly.**

Meanwhile, tear kale into a big salad bowl.  Prepare remaining salad toppings.

While squash cools, measure and mix salad dressing ingredients into a glass jar.  Shake well.  

Dress salad just prior to serving!


Serves 12-16 as a side, 6-8 as a main.