Autumn Harvest Salad

With the abundance of fall rolling in, it's the perfect time to roll some of your favorite flavors into a salad to enjoy all together! Need some inspiration? This Autumn Harvest Salad recipe is a great starting point, feel free to substitute whatever greens, squash, or apples you have on hand!

Ingredients:

Dressing:

  • 1 tsp grainy mustard
  • 2 tbsp apple cider vinegar
  • 1.5 tsp maple syrup
  • 2 tbsp shallot, finely minced
  • 1/2 cup olive oil
  • salt and black pepper

Squash Marinade

  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • salt and black pepper
  • 1 delicata squash, cut in half with seeds removed
  • 1 bunch lacinato kale or collard greens, stems removed
  • 1/2 apple, thinly sliced
  • 1/4 red onion, thinly sliced

Instructions:

Preheat the oven to 425. Slice squash into thin half-moons and toss with the smoked paprika, olive oil, and a generous sprinkle of salt.

Spread onto a sheet pan, making sure it is not overcrowded, and roast for 15 -25 minutes, flipping the squash halfway through. When the squash is browned and cooked through remove from the oven and place in a container to chill in the fridge.

Meanwhile, stack the greens, roll tightly, and slice thinly. Set aside in a large bowl, add the apple and onion. Make the dressing by mixing the mustard, apple cider vinegar, maple syrup, shallot, a generous sprinkle of salt and black pepper into a bowl, whisk to combine.

Slowly drizzle in the olive oil while whisking or shake it all together in a jar to emulsify. Add the squash to the bowl with the greens, apple, and onion, and toss with a couple large spoonfuls of the dressing, adding more as needed until it’s coated, finish with black pepper.

Ready to make it? Stock up on seasonal produce with one of MilkRun’s seasonally curated boxes of farm-fresh food. Shop all our boxes here!

Original blog post