Fall Harvest Kale Salad

fall harvest kale salad

I realized I don’t have a lot of salads on here for a blog with Spinach in the title. 🙂 And honestly it’s because I’m the worst at following a salad “recipe.” I typically just throw whatever greens I have in a bowl which some store bought dressing and call it lunch. Then I will order Sweetgreens or get a salad at a restaurant and die over how good it is. So I needed to step up my salad game. 

This Fall Harvest Kale Salad is restaurant quality, and I’m not just saying it because it’s on my blog. 😉 It takes a little prep, but a little goes a long way because you end up getting three to four servings! The homemade dressing can be made in a snap and is so worth it. I am usually lazy when it comes to dressings, but making your own is really the best to make sure there is nothing but the best stuff in there!

I have been eating this salad non-stop! I think you guys will too. 🙂

fall harvest kale salad

fall harvest kale salad
Serves 4
Dressing Ingredients
  1. 1 tablespoon of maple syrup
  2. 2 tablespoons of apple cider vinegar
  3. 3 tablespoons of olive oil
  4. 1/8 teaspoon of pepper
  5. 1/8 to ¼ teaspoon of salt
Salad Ingredients
  1. Cubed butternut squash
  2. Brussel sprouts, halved
  3. Olive oil
  4. Salt
  5. Pepper
  6. ¼ teaspoon of garlic powder
  7. ¼ teaspoon of paprika
  8. ¼ teaspoon of cinnamon
  9. ½ cup of dry quinoa
  10. 1 cup of water
  11. 1 bag of chopped kale
  12. ¼ cup of pumpkin seeds
  13. ¼ cup of pomegranate seeds
  1. Preheat oven to 400*.
  2. Place the halved brussels sprouts on one half of a baking sheet, and the cubed butternut squash on the other half.
  3. Drizzle with olive oil and stir each side to coat. Sprinkle salt and pepper over both the brussels sprouts and the squash.
  4. In a small bowl, mix the garlic powder, paprika, and cinnamon. Sprinkle over the squash only. Stir gently to evenly coat.
  5. Roast the brussels sprouts and butternut squash for 30-40 minutes, until cooked and slightly browned.
  6. add the 1/2 cup of quinoa to 1 cup of water. Bring to a boil, then reduce to medium-low heat, cover and simmer for 10-15 minutes until all of the water is absorbed. Fluff and set aside.
  7. Fill a large bowl with chopped kale. Add 1 tablespoon of olive oil and massage (scrunch the kale with your hands) until it has become tender and slightly darker.
  8. In a bowl or a small jar, mix the dressing ingredients. Whisk or shake until combined, then set aside.
  9. Mix in half of the dressing in with the kale, then mix in the quinoa until well combined. Mix in or top with the roasted vegetables, pomegranate seeds and pumpkin seeds.
  10. Top with the remaining dressing, mixing again. Enjoy!
Spinach for Breakfast https://www.spinach4breakfast.com/

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