prepare & nourish
Did you know? Gently cooking cruciferous veggies like kale and Brussel sprouts are easier on the gut. This Autumn Harvest Kale Salad is truly nourishing and will win over any kale haters.
kale, Brussel sprouts, delicata squash, pumpkin seeds, and more!
it is delicious. it is nourishing. it is seasonal. it is the perfect salad for FALL.
check out these benefits!
versatile (use whatever kale you have on hand) what needs to be cooked is done so in one pan comes with delicious balsamic salad dressing with real food ingredients great for any meal - whether a busy weeknight meal or fancy Holiday dinner delicious and nutritious!
Prep time: 15 min cook Time: 20 Min
1 delicata squash 6 cups chopped kale 3 cups shaved brussel sprouts 1/4 cup diced red onion 1 cup sliced granny smith apple 1 sliced avocado 1/4 cup pomegranate anvils 1/4 cup pumpkin seeds FOR THE DRESSING: 3/4 cup extra virgin olive oil 1 1/2 tablespoon balsamic vinegar 1 teaspoon dijon mustard salt & pepper to taste
Ingredients
Roast veggies. In a large sheet, roast delicata squash, kale, and Brussel sprouts.
Cut the rest of the ingredients. Meanwhile, prep the rest of the ingredients by cutting, slicing, and chopping as appropriate.
Make Balsamic Vinaigrette. In a jar or bottle, combine all the ingredients for the salad dressing.
Assemble salad. In a large salad bowl, add the slightly cooked greens, followed by squash, apples, diced onions, micro-greens, and the rest of the ingredients.