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Harvest Salad

The wonderful flavours of autumn come together is this delicious harvest salad.


Sweet, roasted butternut squash, with crunchy Honeycrisp apple, chickpeas, pepitas, dried cranberries on hearty kale, drizzled with tangy Dijon dressing. This harvest salad makes a lovely side salad during the holidays, or the perfect autumn lunch.


Roasting the squash really brings out its wonderful flavour and sweetness. It pairs perfectly with the sweet apple and cranberries, and its texture contrasts nicely with the crunchy pepitas and leafy kale.


This harvest salad is vegan and sugar-free. The chickpeas add an extra boost of protein, and with loads of fibre, it is sure to keep any tummy full between meals.

 

Ingredients

(Makes 8 servings)


salad:

  • 1 butternut squash, cubed

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon sea salt

  • 4 cups kale, chopped

  • 1 Honeycrisp apple, cored and thinly sliced

  • 1 can (540ml) chickpeas, drained

  • 1/2 cup pepitas

  • 1/2 cup dried cranberries

dressing:

  • 1/4 shallot, finely minced

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon maple syrup

  • 2 teaspoons Dijon mustard

  • 1/4 cup extra-virgin olive oil

  • pinch sea salt

  • pinch ground black pepper

 

Directions

Preheat oven to 425°F / 220°C and prepare a sheet pan by lining it with parchment paper or a silicone liner. Set aside.


Slice off the top (stem end) of the butternut squash (discard) then, using a vegetable peeler, remove the skin. Slice off the bottom (discard) then cut the top narrow portion from the lower bulbous end. Slice the bulbous end in half and remove the seeds (discard). Now cut the butternut squash into cubes (about 1/2-inch to 3/4-inch) and put them in a bowl. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle with 1/4 teaspoon sea salt. Toss to coat evenly then spread in a single layer on the sheet pan. Roast for 40 minutes or until the cubes are fork tender. Remove from oven and set aside to cool slightly (about 10 minutes).


In a large salad bowl add the kale, apple slices, chickpeas, butternut squash, pepitas, and dried cranberries. Set aside.


In a small bowl, whisk together the shallot, apple cider vinegar, maple syrup, and Dijon mustard. Slowly add the extra-virgin olive oil as you continue to whisk vigorously, followed by the salt, and ground black pepper.


Dress the salad immediately, toss, and serve.

 
 

Nutritional Information Per Serving:

total calories = 209 | total fat = 2.31g | saturated fat = 1.99g | cholesterol = 0mg | sodium = 235.44mg | net carbohydrates = 22.23g | dietary fibre = 5.2g | sugars = 12.38g | protein = 6.18g

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