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Fall Harvest Kale Salad

Fall Harvest Kale Salad
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The Fall Harvest Kale Salad is a fresh, nutrient-packed dish celebrating the best flavors of autumn. It combines hearty kale with roasted butternut squash, crisp apple, tangy pomegranate seeds, toasted pecans, and a zesty maple-lemon dressing. Perfect for a quick lunch, vibrant side, or healthy snack, this salad offers a wonderful balance of textures and seasonal flavors that’s both delicious and easy to prepare.

Ingredients

Scale

Salad Ingredients

  • 4 cups fresh sturdy kale leaves, stems removed and chopped or torn into bite-sized pieces
  • 1 medium apple, cored and diced
  • 2 cups roasted butternut squash, peeled and cubed
  • 1/2 cup pomegranate seeds
  • 1/3 cup toasted pecans
  • 1/4 cup thinly sliced red onion

Dressing Ingredients

  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Kale: Rinse the kale leaves thoroughly and remove the tough stems. Chop or tear into bite-sized pieces, then gently massage with a pinch of salt and a drizzle of lemon juice to soften the leaves and enhance their flavor.
  2. Roast the Butternut Squash: Peel and cube butternut squash. Toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until tender and caramelized. Let cool slightly before adding to the salad.
  3. Prepare the Fresh Ingredients: Core and dice the apple, finely slice the red onion, and collect pomegranate seeds. Toast pecans lightly in a dry pan until fragrant to enhance their flavor and crunch.
  4. Make the Dressing: In a small bowl or jar, combine lemon juice, olive oil, maple syrup, salt, and pepper. Whisk or shake well until emulsified. Taste and adjust seasoning if needed.
  5. Assemble the Salad: In a large mixing bowl, toss the massaged kale with roasted butternut squash, apple cubes, red onion slices, pomegranate seeds, and toasted pecans. Drizzle dressing over and mix until evenly coated. Serve immediately or chill briefly if preferred.

Notes

  • Massage your kale to break down tough fibers and improve texture.
  • Roast butternut squash in advance to save prep time.
  • Toast pecans just before use to release their oils and enhance crunch.
  • Adjust maple syrup quantity based on desired sweetness or apple tartness.
  • Add dressing right before serving to keep the salad crisp and colorful.

Nutrition

Keywords: fall salad, kale salad, roasted butternut squash, autumn recipe, healthy salad, gluten free, nutrient packed, meal prep salad

Find it online: https://sophiemelody.com/fall-harvest-kale-salad/