Apple Harvest Salad
A vibrant fall salad with caramelized roasted squash, crisp greens, sweet apple, candied pecans and juicy pomegranate, finished with a delicious balsamic dressing. This salad is special enough for ent
Ingredients
- <strong>For the Butternut Squash</strong>
- 4 cups small diced butternut squash (about 1 small squash)
- 1 tbsp olive oil
- Sea salt and fresh ground pepper
- <strong>For the Salad</strong>
- 2 cups baby kale
- 2 cups arugula or your favorite salad greens
- 1 Honeycrisp apple, cored and sliced thin (no need to peel)
- 1/2 cup pomegranate arils
- 1/3 cup candied pecans, or regular pecans or walnuts
- <strong>For the Dressing</strong>
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 small garlic clove, finely minced
- 1/8 teaspoon black pepper
- 1/4 cup olive oil
- <strong>Optional Protein</strong>
- Grilled chicken
- Roasted salmon
- Crispy tofu
- Roasted chickpeas
Instructions
- While the squash is roasting, make the dressing: In a small jar or bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, minced garlic, and black pepper. Slowly drizzle in the olive oil while whisking until smooth and creamy. Taste and adjust the seasoning as needed. Set aside.
- Assemble: Place the mixed greens on a large platter or in 4 separate salad bowls. Top with the roasted butternut squash, sliced apple, candied pecans, and pomegranate arils on top. Add protein if desired. Evenly drizzle the dressing over the salad just before serving.