Clean recipe · acedarspoon.com
Fall Harvest Salad
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.
Original recipe: acedarspoon.com
- Yield:
- 4 servings
- Prep:
- 15 min
- Cook:
- 30 min
- Total:
- 45 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
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)
Instructions
To prepare the roasted vegetables:
Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).- Cut the ends off of the beets and scrub each beet well. Dice the beets into small pieces.
- Add the butternut squash, brussels sprouts, beets, red onion and carrots to a large mixing bowl.
- Add 2 tbsps olive oil, salt and pepper to the vegetables and mix well.
- Spread the vegetables and squash evenly on a baking sheet. Roast in the oven for 30 minutes or until tender.
To prepare the salad:
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.- Add the kale to a large salad bowl. Add in the spinach, apple, pecans, dried cranberries, pomegranate arils and goat cheese.
- Once the roasted vegetables are done roasting let them cool and then add them to the salad.
- Blend all the salad dressing ingredients together until smooth. Drizzle the tahini dressing over the salad and gently toss. Serve immediately.