Fall Harvest Salad with Maple Balsamic Vinaigrette (vegan, gluten-free)
This fall harvest salad with maple balsamic vinaigrette is full of seasonal produce that is cozy, hearty, delicious, and healthy.
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Ingredients
- 1 delicata squash
- 1-2 beets, steamed and sliced (I used Love Beets)
- 1 apple, sliced thinly
- 1/3 cup chopped pecans
- 3-4 Tbsp pumpkin seeds
- 1/3 cup pomegranate seeds
- 10-12 oz shredded kale
- 1/3 cup crumbled vegan feta cheese
- 1/2 lemon
vinaigrette
- 3 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 Tbsp pure maple syrup
- 1/2 Tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1/4 tsp sea salt
- cracked black pepper
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Wash delicate squash and slice in half lengthwise. Scoop out the seeds, then cut into 1/2 inch slices/half moons. Place on baking sheet and spray with avocado oil. Season with salt, pepper, garlic powder, and smoked paprika. Bake for 25-35 minutes. OR air fry squash at 400 degrees F for 15-20 minutes, shaking half way through.
- While squash is baking, prepare the vinaigrette. In a small bowl or jar, add all the ingredients of the vinaigrette. Whisk until well combined.
- Place kale in a large salad bowl. Whisk vinaigrette again and drizzle half of it onto the kale and squeeze the half lemon onto the kale. Massage kale for 1 minute. Place bowl in the fridge until squash is done.
- Once squash is done, let it cool for a few minutes. Take the kale out of the fridge and add the squash, beets, apples, pecans, pumpkin seeds, pomegranate seeds, and feta. Drizzle more dressing on top and toss to combine. Taste and season with salt and pepper if needed. Serve and enjoy!
Servings: 4