Is there anything better than a big gorgeous salad with lots of goodies on top?
Sometimes that all I really want to eat but don’t think that means some whimpy salad… this salad is filled with roasted vegetables, fruits, veggies and seeds!
Another reason I love this salad? This salad saves really well for a day or two in the refrigerator! And I LOVE that!
If I take time to make a big salad like this, I usually want to eat it again the next day…gotta love when a salad will “keep”…
How to save the salad for the next day: Hold off on adding your salad dressing till it hits your plate. The un-dressed salad will stay nice and crisp!
Haylie’s Fall Harvest Salad
Total Time: 30 mins
Cook Time: 20 mins
Prep Time: 10 mins
5 c Kale
3 c Arugula
1 Red Apple, medium
1-2 lbs Butternut squash, roasted
3/4 c Cherries, dried
3/4 c pomegranate seeds
1/2 c chopped carrot
1 fennel bulb, cored & sliced
1/2 c sliced radish
1/2 c almonds ( sub any nuts or seeds you wish)
Seasoning for squash: paprika, cumin & chili powder. Toss squash in a mixing bowl with 1 T olive oil. Give an even sprinkle across all the squash before roasting.
1/2 t Garlic powder
1/2 t Dijon mustard
1/2 t black Pepper
1/2 t kosher Salt
2 T Apple cider vinegar or Lemon Juice
7 T Olive oil
Roast cubed butternut squash in a 400 degrees oven for 20 minutes or until golden brown. Let cool. Toss all ingredients together n a large salad bowl, adding squash across the top. In a separate small bowl, combine the salad dressing ingredients and drizzle across salad.