Fall harvest salad
Prep time
Cook time
Total time
Massaging the dressing into the kale helps break down the fibers and makes the greens more tender.
Serves: 6-8 servings
  • 1 delicata squash, cut in half, seeded and cut into ½-inch slices
  • 3 tablespoons olive oil, divided
  • 1 tablespoon maple syrup
  • 1 teaspoon finely grated fresh ginger
  • 1 tablespoon lime zest
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon apple cider vinegar
  • 1 bunch purple kale, stems removed, cut into 2-inch pieces
  • 1 cup cooked quinoa
  • 1 cup red grapes, halved
  • ½ cup pomegranate seeds
  • ½ cup sliced, toasted almonds
  1. Pre-heat oven to 400 degrees.
  2. Line a baking sheet with parchment paper or aluminum foil for easy clean-up. Toss the delicata squash on the prepared pan with one tablespoon of olive oil and season with salt and pepper. Roast the squash for 15 to 20 minutes until tender and just starting to brown.
  3. Combine the remaining two tablespoons of olive oil with the maple syrup, ginger, lime zest, lime juice and apple cider vinegar in a large bowl and stir to combine. Add the kale and using your hands massage the dressing into the leaves until they are slightly wilted and have softened.
  4. Add the quinoa, grapes, pomegranates and almonds and toss to combine. Season with salt and pepper to taste and serve with an additional sprinkle of almonds if desired.
Recipe by Scaling Back at https://www.scalingbackblog.com/fall-harvest-salad/