This Fall Harvest Salad recipe is as easy as pie! Filled with some of the best seasonal flavors, including butternut squash, dried cranberries, apples, and kale. Colorful, filling, and delicious!
Ingredients
1 Small Butternut Squash
½ Tbsp Olive Oil
2 Cups Kale Leaves – chopped
2 Fuji Apples – Sliced
¼ Cup Dried Cranberries
¼ Cup Roasted Pumpkin Seeds
½ Cup Apple Cider Vinaigrette
Salt and Pepper
Steps
Preheat the oven to 400°F (200°C). Peel, seed, and dice your butternut squash. On a baking sheet, toss the squash with olive oil, and a pinch each of salt and pepper. Roast for 16 minutes, flipping halfway through cooking. Remove from the oven and let it cool completely.
Place the kale in a large bowl and pour half of the vinaigrette over the top. Use your hands to gently massage the dressing into the kale for about 30 seconds.
Add the squash and apples into the bowl with the kale and toss to combine. Top with sliced apples, cranberries, pumpkin seeds, and drizzle the remaining vinaigrette on top. Enjoy!