This cozy fall salad combines child kale, roasted kabocha squash, dried cranberries, pumpkin seeds and feta all tossed in a tangy apple cider vinegar dressing.

I didn’t eat a ton of kale rising up, but it surely’s now certainly one of my all-time favourite veggies and I’ve a ton of kale recipes right here on EBF. At present I’m including to the listing this fall salad that includes child kale and a bunch of my different fall favorites – roasted kabocha squash, dried cranberries, pumpkin seeds and feta. To high it off, a cinnamon apple cider vinegar dressing. You understand how a lot I like apple cider vinegar. I couldn’t depart it off this salad!

An overhead photo of a bowl of kale topped with 3 slices of roasted kabocha squash and scattered with dried cranberries, pumpkin seeds and feta. A fork rests in the bowl.

The colours and flavors make it beautiful for fall. And in case your tastebuds are something like mine, you’re going to LOVE it.

Most salads I publish listed below are meal-sized salads, however this one is a bit on the lighter aspect. You might definitely add some beans or an entire grain to this salad to make it a full meal or pair it with a cup of soup or high it with some protein. In case you did smaller parts, it might be nice as a starter salad too.

A whole kabocha squash on a marble countertop.

What’s Kabocha Squash?

Usually known as a Japanese Pumpkin, kabocha squash is the sweetest winter squash selection that I’ve discovered, even sweeter than my different favourite, butternut squash. The feel is clean and creamy however hearty sufficient to roast — principally a cross between a candy potato and a pumpkin. The perfect half is that the pores and skin is totally edible (aka tender after baking!) so that you don’t need to peel it earlier than or after roasting.

When in search of kabocha squash, choose one which feels heavy for its measurement, is agency and with out bruises. The squash is formed like a flatter pumpkin and is often inexperienced with mild stripes or spots.

Ingredients measured out to make a harvest fall salad: baby kale, spiced pepitas, feta, kabocha squash, olive oil, apple cider dressing and dried cranberries.

Right here’s What You Want

Tip!
Wish to take pleasure in this as a meal-sized salad? Add any grains, beans or protein of your selection! I may see this salad being scrumptious with quinoa, roasted chickpeas, this maple balsamic tempeh or apple cider vinegar chicken. 

ACV Dressing

I’m obsessive about this dressing! There’s a touch of cinnamon which pairs completely with this salad. Right here’s what you want for the dressing:

  • apple cider vinegar –  that is the star of the present right here. When purchasing for ACV, search for a model that’s unpasteurized with “the mom” included. That is the place all of the vitamins are. I personally suggest Bragg’s apple cider vinegar. It’s natural, uncooked and one of the best of one of the best.
  • recent orange juice – use freshly squeeze orange juice for one of the best taste however should you’re in a pinch, store-bought orange juice works too.
  • olive oil – the impartial taste of olive oil helps to steadiness the tartness of the apple cider vinegar and offers the dressing some wholesome fats.
  • Dijon mustard – provides somewhat zest to the dressing and likewise acts as an emulsifier.
  • garlic – recent garlic provides a ton of yummy garlic taste and aroma to the dressing.
  • cinnamon – the key ingredient that makes this dressing additional “fall” flavored.
  • sea salt and pepper – to style and convey all the flavors of the salad collectively.
Three photos: a whole kabocha squash, the squash cut into half-ring shapes and then the roasted squash on a plate.

How one can Meal Prep this Fall Salad

This salad can simply be meal prepped. Right here’s what I might do:

  1. Roast the squash and permit to chill fully earlier than storing in an hermetic container.
  2. Combine the dressing elements and retailer in an hermetic container. I like mixing in a mason jar so I can simply shake and recombine earlier than assembling the salad.
  3. Roast the pumpkin seeds. Enable to chill fully earlier than storing.
  4. If you’re able to assemble the salad, you may reheat the squash should you’d like however I additionally prefer it chilly! Construct your salad and high with dressing.
A bowl filled with kale topped with roasted kabocha squash, dried cranberries, pumpkin seeds and feta. A fork rests in the bowl. In the background there are two additional bowls holding more kale and some pumpkin seeds. There is a little bowl in the foreground of cranberries.

Extra Kabocha Squash Recipes

Harvest Fall Salad

This cozy fall salad combines child kale, roasted kabocha squash, dried cranberries, pumpkin seeds and feta all tossed in a tangy apple cider vinegar dressing.

An overhead photo of a bowl of kale topped with 3 slices of roasted kabocha squash and scattered with dried cranberries, pumpkin seeds and feta. A fork rests in the bowl.

Dressing

  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon recent orange juice
  • ¼ cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon garlic, minced
  • ¼ teaspoon cinnamon
  • ½ teaspoon sea salt, extra if wanted
  • ¼ teaspoon freshly floor black pepper, extra if wanted
  • Preheat oven to 375°. Wash the skin of the kabocha squash with heat water. Minimize the squash in half and scoop out all of the seeds. Minimize the squash into 1-inch semicircles. Toss the squash items with oil, sprinkle with sea salt and unfold on a roasting pan.

  • Roast the squash for Quarter-hour, take away from oven to toss, then roast for an additional 10-Quarter-hour, or till tender and golden.

  • Whereas squash is roasting, put together the dressing by inserting all elements besides the olive oil in a small bowl. Whisk till mixed, then slowly whisk within the olive oil. Put aside.

  • To organize the salads, place a portion of the kale on a plate, high with a portion of cranberries, pepitas and feta. Add the roasted kabocha slices, drizzle with desired quantity of dressing and serve.

  • Child kale: You need to use common kale or your favourite leafy inexperienced. 
  • Kabocha squash: In case you can’t discover kabocha squash it’s also possible to use roasted butternut squash, acorn squash, buttercup squash and even roasted sweet potatoes.
  • Pumpkin spiced pepitas: Regular roasted pumpkin seeds or uncooked pepitas work as nicely.
  • Dried cranberries: In case you don’t have dried cranberries available be happy to swap it with any dried fruit. I may additionally see recent apples or recent figs being a pleasant addition!
  • Dairy-free/vegan: If you need a vegan or dairy-free salad you may omit the feta cheese or use a dairy-free cheese!

Serving: 1/2 of recipe Energy: 472kcal Carbohydrates: 22g Protein: 10g Fats: 41g Saturated Fats: 5g Polyunsaturated Fats: 3g Monounsaturated Fats: 21g Sodium: 788mg Potassium: 821mg Fiber: 6g Sugar: 7g

DID YOU MAKE THIS RECIPE?

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