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Harvest Salad with Maple Balsamic Dressing (Video)

Harvest salad dressed in a bowl

5 from 2 reviews

This healthy Harvest Salad recipe is packed with chopped kale, roasted kabocha squash, colorful pomegranate seeds, and toasted pecans. Tossed with a super easy maple balsamic dressing, it’s the perfect fall and winter salad.

Ingredients

Scale

Salad:

  • 1 large kabocha squash
  • 12 tablespoons oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • 4 cups dinosaur kale, chopped
  • 1 cup raw pecans, toasted
  • 1/2 cup pomegranate seeds

Maple Balsamic Dressing:

  • 1/3 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons pure maple syrup
  • Pinch of salt

Instructions

  1. Roast the Squash: Preheat oven to 400°F and line a baking sheet with parchment paper. Slice kabocha squash into wedges or cubes and toss with oil, salt, and cinnamon. Place a lined baking sheet. Roast squash for roughly 20 minutes, or until fork tender. Remove and set aside.
  2. Make the Dressing: In a blender combine all dressing ingredients and blend until smooth. If too thick, add more oil, 1 tablespoon at a time, or a bit of water.
  3. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
  4. Massage kale with olive oil for 1-2 minutes.
  5. Assemble Your Harvest Salad: In a large bowl add kale, squash, pomegranate seeds, and toasted pecans. Top with dressing and toss to combine.

Nutrition

Keywords: Harvest Salad

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