Fall Harvest Salad

The best fall salad there is. Combining allll the faves and stars of the show at this time of year, like butternut squash. Made with an easy but flavorful balsamic honey vinaigrette. I recently made this for a photo shoot for @casazuma and @camillestyles as they are featuring me on their website with some of my fall recipes and an interview.

I wanted to share this delicious versatile anti inflammatory salad with you guys. You can always add in chicken or quinoa and remove cheese from this recipe if you are looking to make it heartier and dairy free at the same time.

Can’t wait for you all to try this delicious salad recipe that would be perfect on your fall thanksgiving entertaining table as a healthy side!

Recipe:

1 bag kale (or 6-8 cups)

1 whole butternut squash, peeled and cubed 

Drizzle of honey, for the squash 

Drizzle of extra virgin olive oil, for the squash 

2 avocados, diced 

2 apples, diced 

1 cup beets, diced 

1 cup pecans, roughly chopped 

1 cup herbed goats cheese, optional

Dressing: 

2 tbsp Dijon mustard 

1 tbsp honey 

1/2 cup balsamic vinegar 

1 cup extra virgin olive oil 

2 cloves garlic, crushed 

Salt/pepper 

Toss the peeled and diced butternut squash in salt/pepper, olive oil, and honey. 

Roast the butternut squash at 425 F for 20-25 minutes, turning half way through. 

Add that on to a bed of massaged kale. 

Along with your cut up beets, avocado, apples, nuts and the herbed goats cheese, (optional).

Make your dressing now. 

Add in your Dijon, honey, garlic as the base. Then add in your balsamic vinegar and slowly drizzle in your olive oil whilst whisking to emulsify. Season with a generous pinch of salt and pepper. 

Pour over the salad and toss to combine just before you are ready to serve. 

Optional: You can add some grilled chicken breast and quinoa too if you want to make it a whole meal instead of just a side dish.