Description
A vibrant and nutritious Harvest Salad featuring roasted kabocha squash, toasted pecans, dinosaur kale, and pomegranate seeds, all tossed in a sweet and tangy maple balsamic dressing. Perfect for a wholesome meal or a flavorful side dish that celebrates seasonal autumn flavors.
Ingredients
Scale
Roasted Squash
- 1 large kabocha squash
- 1-2 tablespoons oil (such as olive or avocado oil)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
Salad Base
- 4 cups dinosaur kale, chopped
- 1 cup raw pecans, toasted
- 1/2 cup pomegranate seeds
Maple Balsamic Dressing
- 1/3 cup avocado oil
- 1/4 cup balsamic vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons pure maple syrup
- Pinch of salt
Instructions
- Roast the Squash: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the kabocha squash into wedges or cubes, then toss them with oil, sea salt, and cinnamon until evenly coated. Spread the squash on the prepared baking sheet in a single layer. Roast for about 20 minutes or until tender when pierced with a fork. Remove from the oven and set aside to cool slightly.
- Make the Dressing: Combine avocado oil, balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt in a blender. Blend until the dressing is smooth and emulsified. If the dressing is too thick, slowly add more oil, one tablespoon at a time, or a little water until reaching your desired consistency.
- Toast the Pecans: Spread the raw pecans on a baking sheet and place them in the oven. Toast for 5-7 minutes, tossing halfway through, until fragrant and lightly browned. Be careful to watch them closely to prevent burning. Remove from the oven and let cool.
- Massage the Kale: Place the chopped dinosaur kale in a large bowl and drizzle with a small amount of olive oil. Massage the kale with your hands for 1-2 minutes until the leaves soften and become more tender, making them easier to eat and digest.
- Assemble the Salad: To the bowl of massaged kale, add the roasted kabocha squash, toasted pecans, and pomegranate seeds. Pour the maple balsamic dressing over the top and toss gently but thoroughly to combine all the ingredients with the dressing. Serve immediately and enjoy your harvest salad.
Notes
- For added protein, consider adding grilled chicken, chickpeas, or quinoa.
- If you don’t have avocado oil, use a mild olive oil or another neutral oil.
- The salad is best served fresh but can be stored in an airtight container for up to 2 days.
- To save time, pecans can be toasted while the squash is roasting.
- Kabocha squash can be substituted with butternut or acorn squash if unavailable.
