Harvest Salad with Maple Balsamic Dressing (Video)
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.
Servings: 4
Ingredients
Salad:
- 1 large kabocha squash
- 1-2 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
- 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.
- 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.
- Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
- Massage kale with olive oil for 1-2 minutes.
- Assemble Your Harvest Salad: In a large bowl add kale, squash, pomegranate seeds, and toasted pecans. Top with dressing and toss to combine.
Nutrition
Serving: 4g | Calories: 250kcal | Carbohydrates: 44g | Protein: 6.5g | Fat: 6.4g | Saturated Fat: 1.1g | Sodium: 61mg | Fiber: 8.7g | Sugar: 23g