Harvest Salad with Maple Balsamic Dressing (Video)

This Harvest Salad has all the ingredients you’ll want in a Winter kale salad recipe! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic Dressing for the absolute perfect holiday salad all Fall and Winter Long!

Winter Kale Salad Recipe in bowlHarvest Salad with Maple Balsamic Dressing

My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!

Maple Balsamic Dressing

You guys, I’ve been putting this dressing on EVERYTHING. It is my favorite dressing that everybody loves and it is SO easy to make. You need to make it immediately. 

Want other salad recipes?

Harvest Salad with Maple Balsamic Dressing pouring

How do you soften kale for a salad?

To prepare kale for a salad, massage the kale with oil and lemon for 1-3 minutes.

Can I use anything aside from kale?

Yes, use any leafy green that you love! 

Watch the video: 

Harvest Salad with Maple Balsamic Dressing

Prep Time 00:10 Cook Time 00:40 Total Time 0:50 Serves 4

Ingredients

    Salad

    Maple Balsamic Dressing

    Directions

    1. Preheat oven to 400°F and line a baking sheet with parchment paper.
    2. Slice kabocha squash and toss with olive oil and spread across a lined baking sheet.
    3. Roast squash for 30-40 minutes until fork tender. Remove and set aside.
    4. In a blender combine all dressing ingredients and blend until smooth.
    5. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
    6. Massage kale with olive oil for 1-2 minutes.
    7. Assemble salad: kale, squash, pomegranate seeds, toasted pecans. Top with dressing and serve.
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

     

    healthy-holiday-sides-update

    Cauliflower Stuffing from The Healthy Maven

    This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.

    Green Beans with Caramelized Shallots and Almonds from Eating Bird Food

    Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.

    5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen

    This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.

    Vegan Scalloped Sweet Potatoes from Food Faith Fitness

    These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!

    Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds

    Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up! 

    Thanksgiving Stuffed Acorn Squash (Thanksgiving Leftovers Recipe)

    Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean Kitchen

    Want to use up those Thanksgiving leftovers this year? There’s my Ultimate Thanksgiving Sandwich or simply add leftover turkey to this soup for two classics, but this new thanksgiving leftover meal takes the cake. This delicious stuffed squash is loaded with cranberry relish, stuffing, turkey, and all your veggies; and it is SO good. I will be making this year after year! Made in partnership with Rubbermaid FreshWorks.

    Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean KitchenThanksgiving Leftover Recipe: Thanksgiving Stuffed Acorn Squash

    I am so excited to partner with Rubbermaid to bring you this awesome Thanksgiving leftover recipe!  Rubbermaid FreshWorks Produce Saver containers are dishwasher safe, BPA free, and help keep produce fresh 80% longer than traditional packaging. They are perfect storage containers for everyday use to extend the life of your produce, especially when you have so many veggies, fruits, and herbs in your fridge like I do!

    I tested keeping my veggies in their original packaging and in the FreshWorks containers, and they are a total game changer!

    Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean Kitchen

    Their innovative food storage containers use patented FreshVent technology, which keeps produce fresher up to 80% longer. Simply move produce from the store packaging into the FreshWorks Produce Saver before refrigerating to help reduce moisture and spoilage! Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean Kitchen

    Okay, let’s first roast up the squash. Any squash will do!

    Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean Kitchen

    They make such a beautiful meal, and eliminate holiday food waste!  You can totally customize them with any leftovers!

    Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean Kitchen

    How long do you bake stuffed squash?

    Parbake, then place equal amounts of filling in each squash half, piling it high in center. Bake until golden brown on top, about 20 minutes.

    Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean KitchenHow to Make Stuffed Roasted Squash

    Thanksgiving Leftovers Stuffed Acorn Squash

    Prep Time 00:10 Cook Time 01:00 Total Time 1:10 Serves 6

    Ingredients

      For the Squash

      • 3 acorn squashes or squash of choice, cut into halves
      • 1 tablespoon butter, ghee, or oil
      • Pinch fine sea salt
      • Pinch black pepper pepper

      Everything Else

      Directions

      1. Combine the melted butter, salt, pepper. Remove the seeds from the squash, and brush over the cavity of squash.
      2. Bake in a large roasting pan, cut side up, at 400 degrees F for 45 minutes to 1 hour, until squash is tender yet still holds its shape.
      3. Combine the stuffing, vegetables, cranberry relish, and turkey in a large bowl. Taste and season with sage, thyme, rosemary, salt and pepper as desired. Add in nuts if using.
      5. Fill the squash halves with stuffing. Fill them up a good amount and in a moulded shape.
      6. Return to oven and bake, uncovered, for 10 more minutes.
      7. Serve hot!

      Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      This post is sponsored by Rubbermaid. All thoughts and opinions are always 100% my own! I love their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

      Easy Scallop Pasta

      This Zucchini Noodles with Scallops is a super delicious lightened version of scallop pasta using zoodles. This quick weeknight dinner is perfect for summer time. It’s gluten-free, Paleo, and Whole30 friendly.

      Zucchini and scallopZucchini Noodles with Scallops

      This year I joined a local CSA and cannot believe it has taken me this long to get involved in one. So many of you ask how to shop and eat clean on a budget, and I highly recommend joining a local CSA to help with your shopping. For the money we spent for the 20 weeks, the amount of produce we get weekly is AMAZING. I am making all the fresh veggies with dinner. And lunch. And breakfast!

      Like this delicious Zucchini Noodles with Scallops!

      Probably one of the easiest, most delicious, light dinners around.

      Perfect for SUMMER!

      Scallop Pasta with noodlesIngredients Needed for Scallop Pasta recipe:

      • Fresh Scallops
      • Butter or oil
      • Garlic
      • Onion
      • Broth (Vegetable or Chicken)
      • Lemon Juice
      • Basil
      • Summer Squash or Zucchini
      • Bacon

      Zucchini noodles with scallops being twisted with a fork

      If you like this seafood recipe, check out these others:

      If you like this zoodle recipe, check out these others:

      Easy Scallop Pasta
      Serves 2
      Write a review
      Print
      Prep Time
      10 min
      Cook Time
      25 min
      Total Time
      35 min
      Prep Time
      10 min
      Cook Time
      25 min
      Total Time
      35 min
      Sauce
      1. 1 lb. fresh scallops
      2. 2 tbsp grass-fed butter
      3. 3 cloves garlic, minced
      4. 1/2 onion, finely chopped
      5. 1 cup Pacific Organic Chicken Bone Stock
      6. 1 tsp fine pink sea salt, more to taste
      7. 1/2 tsp freshly ground pepper, more to taste
      8. 1/2 lemon, juiced
      9. 1/2 tsp red pepper flakes
      10. 1 small bunch fresh basil, chopped
      Everything else
      1. 3-4 summer squash or zucchini
      2. 4 strips crispy bacon
      Instructions
      1. Sprinkle salt and pepper over scallops and set aside
      2. Add butter to your skillet and sauté minced garlic and onion for 5-7 minutes, stirring often
      3. Add in scallops and sear for 3 minutes on each side
      4. Once scallops are seared, add in broth, lemon juice, salt, pepper, and red pepper flakes
      5. Mix to combine, reduce heat, and let simmer for 7-10 minutes, until broth thickens slightly and flavors meld together
      6. Taste, add in basil, and adjust spices as desired
      7. While cooking, make bacon as desired and set aside
      8. Use your spiralizer to spiralize squash
      9. In a skillet heat an additional tbsp of oil or butter and sauté veggie noodles for 5 minutes, tossing often
      10. Place noodles in a bowl, top with scallops and sauce, add additional fresh basil and garnish with bacon
      Lexi's Clean Kitchen https://lexiscleankitchen.com/

       

      What is your favorite Summer dinner?