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.
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