Seasonal produce is more nutrient dense, fresher and tastes even better! Top with my juicy chicken breast recipe for some added protein.
Winter Harvest Salad with Maple Balsamic Dressing
Course: Lunch, Dinner, SidesCuisine: American, Gluten Free
Servings
4
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesIngredients
- Salad
4-6 cups kale, chopped
1 Honeycrisp apple, thinly sliced into wedges
1 delicata squash, sliced and halved
1/2 red onion, thinly sliced
1/2 cup pecans, chopped
1/2 cup pomegranate seeds
optional: 4 oz goat cheese
- Maple Balsamic Dressing
1/3 cup 1/3 cup olive oil
3 tbsp 3 tbsp balsamic vinegar
2 tbsp 2 tbsp maple syrup
1 tsp 1 tsp dijon mustard
1 clove garlic, minced
salt, to taste
pepper, to taste
Directions
- Cook the delicata squash: preheat oven to 425°F and line a baking sheet with parchment paper. Scrub the outside of the squash with a brush until very clean. Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds.
- Cut into 1/4- to 1/2-inch slices, keeping the size of the slices consistent. Rub, toss, or spray with olive oil so both sides of each slice are coated with oil. Sprinkle with salt and pepper and spread your prepared baking sheet in a single layer.
- Bake squash for 20 minutes. Flip each slice over and roast for another 15 minutes or until golden brown and crispy on the outside and tender on the inside.
- Prepare the maple dijon vinaigrette while the squash cooks by adding all ingredients to a small blender or small bowl. Mix until well combined.
- Add vinaigrette to kale and massage until fully coated. Let sit for at least 15 minutes.
- Layer on sliced apples, delicata squash, pecans, pomegranate seeds, red onion, and if you so choose, cooked chicken breasts.
- Toss to coat and serve immediately.
