Autumn Kale Salad
This Autumn Kale Salad is a fall-inspired, nutrient-packed salad with massaged kale, shaved Brussels sprouts, roasted butternut squash, feta, pomegranate seeds, and homemade candied pumpkin seeds, drizzled with a sweet and tangy Maple Dijon Vinaigrette. Perfect for holidays or everyday meals!
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Ingredients
- Kale chopped
- Brussel sprouts shaved (thinly sliced)
- Pomegranate seeds
- 6 oz feta cheese crumbled
- Butternut squash cubed and roasted
- Pumpkin Seeds or my Candied Pumpkin Seeds
Maple Dijon Vinaigrette—
- 1 shallot minced
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 c. maple syrup
- Pinch Salt
- 1/4 c. Extra virgin olive oil
Instructions
- Preheat oven to 425F and lightly grease with extra virgin olive oil. Add cubed squash, sprinkle with salt and drizzle with olive oil. Bake for about 15 minutes or until roasted and soft, flipping halfway through. Set aside.
- Once squash is cooked, add kale to a large bowl and drizzle with extra virgin olive oil and massage with your hands for a few minutes. Then add Brussel sprouts, roasted squash, feta cheese, pumpkin seeds, and pomegranate seeds
- Add all vinaigrette ingredients to a food processor and blend together.
- Drizzle dressing over salad (amount is based on preference) and mix.