Fall Harvest Salad
Try this Fall Harvest Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup walnuts chopped
- 2 tbsp apple cider vinegar
- 1 tbsp oil
- 1/2 cup pomegranate seeds
- 1 t oil (i used avocado oil)
- 1/4 tsp salt & pepper
- 4 cups kabocha squash cubed
- 3 kale leaves
- 1/4 cup light feta cheese
- 2 packets stevia (i used nunaturals)
- pinch of nutmeg cinnamon & cloves
- Carbohydrate 6.70051000349185 g
- Cholesterol 0 mg
- Fat 12.4298000210443 g
- Fiber 1.95560002883173 g
- Protein 2.48552000133057 g
- Saturated Fat 1.39680266919858 g
- Serving Size 1 1 cup (114g)
- Sodium 99.3340000005782 mg
- Sugar 4.74490997466012 g
- Trans Fat 0.913662001263785 g
- Calories 141 calories
Heat your oven to 400 degrees F.Place your cubed squash on a baking sheet, drizzle with the 1 Tbsp of oil and salt and pepper. Roast for 15 minutes until fork tender.Meanwhile, assemble the rest of the salad. Wash and chop the kale leaves. Add into a large bowl with the pomegranate seeds, feta cheese and walnuts.Make the dressing by whisking all the dressing ingredients in a small bowl.Once the squash is out of the oven, allow to cook for a few minutes and add to the salad bowl. Drizzle on the dressing, and toss. Serve at room temperature.Store leftovers in the fridge.
