Fall Harvest Salad

Name: Fall Harvest Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package brussels sprouts (halved); 1 butternut squash (cubed); 1 large carrot (peeled, diced); 2 medium beets (or 4 small beets, diced); 1/2 medium red onion (sliced); 4 tablespoons olive oil (extra virgin, divided); 1 cup kale (chopped); 2 cups spinach; 1 apple (diced, of your choice); 1/2 cup pecans; 1/2 cup cranberries (dried); 1 cup pomegranate arils; 1/4 cup Tahini; 2 tbsps Maple Syrup; 1 tbsp orange juice; 2 garlic cloves (minced); 1 cup goat cheese (crumbled)

This Fall Harvest Salad is a mixture of kale and spinach, roasted butternut squash, beets, brussels sprouts, carrots, red onion, sweet local apples, dried cranberries, pomegranate arils and goat cheese.

Prep15 min
Cook30 min
Total45 min
Makes4 servings
Calories573

Ingredients

4 servings

1 package brussels sprouts (halved)
1 butternut squash (cubed)
1 large carrot (peeled, diced)
2 medium beets (or 4 small beets, diced)
1/2 medium red onion (sliced)
4 tablespoons olive oil (extra virgin, divided)
1 cup kale (chopped)
2 cups spinach
1 apple (diced, of your choice)
1/2 cup pecans
1/2 cup cranberries (dried)
1 cup pomegranate arils

Maple Tahini Dressing:

1/4 cup Tahini
2 tbsps Maple Syrup
1 tbsp orange juice
2 garlic cloves (minced)
1 cup goat cheese (crumbled)

Method

1
Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).
2
Cut the ends off of the beets and scrub each beet well. Dice the beets into small pieces.
3
Add the butternut squash, brussels sprouts, beets, red onion and carrots to a large mixing bowl.
4
Add 2 tbsps olive oil, salt and pepper to the vegetables and mix well.
5
Spread the vegetables and squash evenly on a baking sheet. Roast in the oven for 30 minutes or until tender.
6
Put the kale in a medium mixing bowl. Add 2 tbsps olive oil and massage with your hands for two minutes to create tender kale.
7
Add the kale to a large salad bowl. Add in the spinach, apple, pecans, dried cranberries, pomegranate arils and goat cheese.
8
Once the roasted vegetables are done roasting let them cool and then add them to the salad.
9
Blend all the salad dressing ingredients together until smooth. Drizzle the tahini dressing over the salad and gently toss. Serve immediately.

Notes

I suggest storing the roasted vegetables separate from the greens if you know you will have leftovers and then assembling when you are ready to eat. Otherwise you can just store the leftover salad in an airtight container for up to 4 days.