Autumn Harvest Salad

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! 

Low on produce? Get a produce box delivered!

 

Autumn Harvest Salad

Ingredients:

Dressing
  • 1 tsp grainy mustard
  • 2 tbl apple cider vinegar
  • 1.5 tsp maple syrup
  • 2 tbl shallot, finely minced
  • 1/2 cup olive oil
  • salt and black pepper

Squash Marinade

  • 2 tsp smoked paprika
  • 2 tbl 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 over crowded, and roast for 15 -25 minutes, flipping the squash half way 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.

1 comment

  • Made this salad – it was awesome! We loved the delicate squash and apples. The kale was quite tender after lightly dressing the salad 30 minutes prior to serving! So good!

    Laura Driscoll

Leave a comment