DESCRIPTION OF AUTUMN HARVEST SALAD
The Autumn Harvest Salad is a vibrant celebration of the season, combining roasted butternut squash with a nutty crunch and a lush maple tahini dressing. This colourful mix of kale, quinoa, apples, and cranberries is not just a feast for the eyes but a powerhouse of nutrition, perfect for energising chilly fall days.
RECIPE CATEGORY
- Side
SERVING SIZE
- Serves 6
CUISINE
- Mediterranean
PREPARATION/TECHNIQUES
- Bake, Roast, No-Cook
OCCASION/HOLIDAY
- Fall, Thanksgiving, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy, High Fibre, Vegan, Low Cholesterol
DISH TYPE
- Salad
INGREDIENTS FOR AUTUMN HARVEST SALAD
Butternut Squash:
- 2 lb butternut squash, 1-inch cubes
- 2 Tbsp olive oil
- 1/2 tsp cinnamon
- Pinch of cayenne pepper
- Salt and pepper to taste
For the Spiced Pepitas & Pecans:
- 1/2 cup pepitas
- 1/4 cup pecans
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- 1/2 tsp cinnamon
- Pinch of cayenne and salt
The Salad:
- 6 cups chopped kale
- 2/3 cup uncooked quinoa (2 cups cooked)
- 2 apples, sliced
- 1/4 cup dried cranberries
For the Maple Tahini Dressing:
- 1/4 cup tahini
- 2 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 2 Tbsp water (adjust for consistency)
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 350 per serving
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 45g
- Dietary Fiber: 8g
- Sugars: 15g
- Protein: 8g
PREPARATION FOR AUTUMN HARVEST SALAD
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, cinnamon, cayenne, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook quinoa in vegetable broth according to package instructions—fluff and set aside to cool.
- Prepare the spiced nuts: Toss pepitas and pecans with olive oil, maple syrup, cinnamon, cayenne, and salt. Spread on a baking tray and bake at 350°F for 10-15 minutes, stirring once.
- Make the dressing: Whisk together all dressing ingredients until smooth, adding water as needed to reach desired consistency.
- Assemble the salad: In a large bowl, combine kale, cooked quinoa, roasted squash, apples, cranberries, and spiced nuts. Drizzle with dressing and toss to combine.
PREP TIME
- 15 minutes
COOKING TIME
- 45 minutes
TIPS FOR AUTUMN HARVEST SALAD
- Massage kale leaves with a little olive oil and salt beforehand to soften them, making the salad more palatable.
- Roast extra squash and store for easy additions to meals throughout the week.
VARIATIONS
- Swap out apples for pears for a different sweet element.
- Add chickpeas or grilled chicken for extra protein.
PREPPING AND STORAGE GUIDE FOR AUTUMN HARVEST SALAD
- Salad can be refrigerated for up to 2 days. Store dressing separately and add just before serving to maintain freshness.
This “Autumn Harvest Salad” captures the essence of the season with its rich textures and flavours, making it a perfect dish for festive gatherings or a nutritious family dinner.