Harvest Fall Salad
This cozy fall salad combines baby kale, roasted kabocha squash, dried cranberries, pumpkin seeds and feta all tossed in a tangy apple cider vinegar dressing.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups baby kale ()
- ½ medium kabocha squash
- 1 teaspoon olive oil
- 2 Tablespoons dried cranberries
- ¼ cup pumpkin spiced pepitas
- ¼ cup crumbled feta
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon fresh orange juice
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon garlic (minced)
- ¼ teaspoon cinnamon
- ½ teaspoon sea salt (more if needed)
- ¼ teaspoon freshly ground black pepper (more if needed)
Instructions
- 1
Preheat oven to 375°. Wash the outside of the kabocha squash with warm water. Cut the squash in half and scoop out all the seeds. Cut the squash into 1-inch semicircles. Toss the squash pieces with oil, sprinkle with sea salt and spread on a roasting pan.
- 2
Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.
- 3
While squash is roasting, prepare the dressing by placing all ingredients except the olive oil in a small bowl. Whisk until combined, then slowly whisk in the olive oil. Set aside.
- 4
To prepare the salads, place a portion of the kale on a plate, top with a portion of cranberries, pepitas and feta. Add the roasted kabocha slices, drizzle with desired amount of dressing and serve.