Description
This Fall Harvest Salad is packed with so many delicious seasonal ingredients! It’s great for lunch and keeps well in the refrigerator for a few days.
Ingredients
Scale
- 1 medium sized butternut squash
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1 large bunch curly kale, ribs removed and chopped up
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 large apple, or two medium apples, cored and diced
- 1/2 cup toasted walnuts
- 1/3 cup diced red onion
- Chopped parsley for garnish, if desired
Creamy Apple Cider Vinegar Dressing:
- 1/3 cup water or olive oil
- 1/4 cup apple cider vinegar (use 3 tablespoons if you don’t want it too acidic)
- 3 tablespoons tahini
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pre-heat oven to 425 degrees F. Peel butternut squash, but it in half, scoop out all the seeds and dice into bite size pieces. On a large sheet pan, toss together butternut squash, olive oil and salt. Roast squash until fork tender, 30-40 minutes.
- Add all dressing ingredients to a small bowl, or jar, and mix until combined. You may need to add extra water/oil depending on the consistency of your tahini. The brand I buy is pretty liquidy. Add chopped kale to a large bowl and drizzle on about 1 tablespoon of the dressing. Use your hands to massage the dressing into the kale for about 30 seconds.
- Next, add the roasted butternut squash and remaining ingredients and mix until combined. Top with fresh parsley, if desired and drizzle on desired amount of salad dressing for your individual serving.
Notes
To make salad for meal prep: divide all ingredients into four glass containers. Dress the salad just before eating to keep it from getting soggy. Store salad in the refrigerator for up to 4 days.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Lunch, Salad, Vegan, Gluten Free
- Method: Oven
- Cuisine: American
