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Jeweled Fall Harvest Salad
Yields 8
Roasted Butternut Squash with crisp fall apples over a bed of kale or romaine - refreshing and delicious and pretty enough for your holiday table.
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923 calories
145 g
0 g
40 g
17 g
6 g
1129 g
295 g
62 g
0 g
32 g
Nutrition Facts
Serving Size
1129g
Yields
8
Amount Per Serving
Calories 923
Calories from Fat 352
% Daily Value *
Total Fat 40g
62%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 26g
Cholesterol 0mg
0%
Sodium 295mg
12%
Total Carbohydrates 145g
48%
Dietary Fiber 27g
109%
Sugars 62g
Protein 17g
Vitamin A
1425%
Vitamin C
716%
Calcium
57%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups kale, de-stemmed and shredded - or romaine lettuce
  2. ½ lemon, juiced (will not need lemon juice of you use romaine)
  3. 1/3 bunch chopped parsley leaves
  4. 2 cups roasted butternut squash (about 1/2 of a whole butternut squash
  5. 2 Granny Smith apples, cored and thinly sliced or cubed (can also use a large Fuji apple)
  6. ½ cup pomegranate seeds
  7. 3 tablespoons sprouted pumpkin seeds
Ingredients for dressing
  1. 2 tablespoons apple cider vinegar
  2. 1 clove garlic, minced
  3. 2 teaspoons maple syrup
  4. 2-3 tablespoons extra virgin olive oil
  5. Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F.
  2. Place the pumpkin on a parchment lined baking sheet, drizzle with about 1-2 tablespoons olive oil, season with salt and pepper, and toss well. Roast the squash in the oven for about 20 minutes, or until fork tender.
  3. De-stem and shred the kale. Sprinkle a pinch of sea salt, some lemon juice and a drizzle of olive oil over the kale and use your hands to massage the kale and soften the fibers.Transfer the kale to a salad bowl. Alternative: tear romaine lettuce into bite size pieces and place in salad bowl.
  4. Prepare the apples and add to the bowl of kale.
  5. Once the squash is cooked and cooled, add to the bowl along with the pomegranates and pumpkin seeds.
  6. Whisk dressing Ingredients together, adding in the water until the mixture is smooth and creamy.
  7. Pour the dressing over the salad and mix. Adjust seasoning as needed.
Notes
  1. Tip: Roast and chill your butternut squash the night before!
beta
calories
923
fat
40g
protein
17g
carbs
145g
more
Kat Maeda https://katmaeda.com/
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