Description
Celebrate the cozy flavors of autumn with this vibrant, plant-based harvest salad. Featuring tender roasted delicata squash, earthy beets, and crisp apple slices tossed with hearty kale, this dish is finished with a tangy, house-made maple balsamic vinaigrette. It is a stunning, inclusive, and nutrient-dense meal perfect for holiday gatherings or a satisfying weekday lunch. The massaging of the kale with the dressing ensures a tender texture, while the addition of toasted pecans and pumpkin seeds provides a delightful, satisfying crunch in every single bite.
Ingredients
1 medium delicata squash, seeds removed and cut into 1/2-inch half moons
1 to 2 pre-steamed beets, sliced thinly
1 crisp apple, thinly sliced
1/3 cup pecans, roughly chopped
4 tablespoons pumpkin seeds
4 cups kale, stems removed and chopped
3 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1 teaspoon apple cider vinegar
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss the delicata squash with a little olive oil, salt, and pepper on a baking sheet and roast for 20-25 minutes until tender and golden.
While the squash roasts, whisk together the olive oil, maple syrup, balsamic vinegar, and apple cider vinegar in a small bowl.
Place the chopped kale in a large mixing bowl, pour half of the dressing over it, and massage with your hands for 2-3 minutes until the leaves become soft and dark.
Add the sliced beets, apple slices, roasted squash, pecans, and pumpkin seeds to the bowl.
Drizzle the remaining dressing over the salad, toss gently to combine, and season with salt and pepper to taste.
Notes
Store leftover dressing in an airtight container for up to one week. You can swap pecans for walnuts if preferred. For added protein, top with cooked chickpeas or feta cheese if not strictly vegan.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg