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Essential Fall Harvest Salad

Prep Time25 mins

Essential Fall Salad

Salad Base, Toppings & Roasted Butternut Squash:
 4 cups Chopped, Raw Kale
 1 Small Apple, Chopped
 ¼ cup Feta Cheese, Crumbled
 1 tbsp Pumpkin Seeds
 1 tbsp Raw Walnuts, Chopped
 6 Large Pitted Dates, Chopped
 1.50 cups Cubbed Butternut Squash (About 1 small butternut squash)
 1 tbsp Extra Virgin Olive Oil
 1 tsp Cinnamon
Yogurt Apple Cider Dressing:
 ¼ cup Extra Virgin Olive Oil
 2 tbsp Apple Cider Vinegar
 2 tbsp Greek Yogurt (Whole Milk)
 Sea Salt and Pepper to Taste
1

Preheat oven to 400.

2

Prepare dressing by adding all ingredients into a mason jar. Shake very well. Dress the kale and set aside. It is good for kale to soften a little with the dressing while you prepare the rest of the salad.

3

Chop dates and walnuts. Crumble feta and chop apple. Set all aside.

4

Cut small/medium size butternut squash in half and continue to cut into 1/2 inch cubes. Add cubed squash into a mixing bowl with olive oil and sea salt / cinnamon. Mix well. Spread squash on a cookie sheet and roast on 400 for 20 minutes.

5

When the squash is ready, add all toppings on top of kale and enjoy. Serve with grilled shrimp or salmon!