Fall Harvest Salad
Description
This salad is bursting with the flavors and colors of fall! It’s simple to pull together and you’ll find many of the ingredients featured in our weekly sale from November 7-13. Enjoy it as a side salad, or bulk it up with a cup of cooked quinoa and serve it as your main course. Either way, we think you’ll love the flavors and textures of this delicious dish.
Instructions
Pre-heat oven to 400 F. Toss cubed butternut squash with 1 TBSP of olive oil, salt, & pepper. Spread in a thin layer on a baking sheet and bake for 20-25 minutes. Place chopped kale in a bowl with 1/2 TBSP of olive oil. Massage the leaves with your hands until they soften a bit. Add the cranberries, pumpkin seeds, onion, chèvre, and apples. Prepare the dressing by whisking together remaining ingredients until well combined. When ready to serve the salad, pour the dressing over top and toss to combine.
