I like to serve this fall harvest salad alongside pumpkin ravioli with brown butter sage sauce. Roasted butternut squash, fresh figs and dried cranberries add sweetness to the Tuscan kale, while toasted pumpkin seeds give it a little crunch. A simple maple dressing brings it all together.
Fall Harvest Salad
4
servings5
minutes20
minutesThis is my go-to fall salad that feels indulgent.
Ingredients
1 bunch 1 Tuscan kale, chopped
2 cups 2 butternut squash, cubed
6-8 6-8 fresh figs
1/3 cup 1/3 dried cranberries
1/4 cup 1/4 toasted pumpkin seeds
salt and freshly cracked pepper, to taste
extra virgin olive oil
1 tbsp. 1 maple syrup
Directions
- Preheat the oven to 400°F. Toss the butternut squash with olive oil, salt, and pepper, and spread on a baking sheet.
- Roast for 20 minutes, flipping the butternut squash halfway.
- Place kale in a bowl and massage with olive oil until softened and dark in color. Add a pinch of salt.
- Spread the kale onto a plate and top with the roasted butternut squash, figs, dried cranberries, and pumpkin seeds.
- Whisk together 3 tbsp. olive oil, 1 tbsp. maple syrup, salt and pepper. Drizzle over the salad.
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