Fall Harvest Kale Salad

As the leaves change color and the air becomes crisp, fall brings an abundance of fresh produce to elevate our meals. One of the standout ingredients of the season is kale—a nutrient-packed leafy green that pairs beautifully with many autumn flavors. In this post, we'll explore some delicious fall harvest kale salad recipes that are not only nutritious but also bursting with seasonal goodness.

Makes 4 servings | ⏱️ 1 hour | gluten free 🌾

Salad Ingredients:

• 4 cups kale

• one acorn squash

• 1/4 cup pumpkin seeds

• Sliced apples, 1 apple

• 1/4 cup pecans

• 1/4 cup pomegrante seeds

• 1/4 cup vegan feta (I used violife vegan feta)

• 2 tbsp olive oil

• 1 tsp salt

Tahini Maple Dressing:

• 1/4 cup tahini

• Juice from one lemon

• 1 small garlic clove, minced

• 1 tbsp maple syrup

• 1/4 cup water

Instructions:

1. Preheat your oven to 180°C (350°F) and prepare a baking dish by lining it with parchment paper.

2. Cut the ends of your acorn squash. Next, slice the squash lengthwise into four quarters. Cut each quarter into pieces that are 1/2 inch thick.

3. Put the squash in a bowl and toss it with 1 1/2 tablespoons of olive oil and 1 teaspoon of salt. Mix thoroughly, then spread the squash on the parchment paper.

4. Roast the squash for 45 minutes or until it becomes soft and caramelized.

5. As the squash bakes, prepare the dressing by mixing together tahini, the juice of one lemon, garlic, maple syrup, and water.

6. Prepare the salad by first washing and chopping the kale. Place the chopped kale in a bowl and drizzle the remaining 1/2 tablespoon of olive oil over it. Massage the kale with your hands.

7. Add the pumpkin seeds, apple, pecans, vegan feta, and pomegranate seeds to the kale.

8. After the squash has finished cooking, let it cool down before incorporating it into the salad.

9. Drizzle your dressing over and enjoy!