Perfect Fall Salad Recipe

Perfect Fall Salad Recipe

It’s hard to call something perfect but I really do feel this salad embodies everything that is Fall in it’s flavors! The perfect Fall salad recipe includes butternut squash, wild rice, pomegranates, hazelnuts, apples and so much more!

A salad can be a hearty meal which is exactly what we have here! This salad can be served as a side like on Thanksgiving or it can be eaten on its own as meal.

What’s great about this salad also is that the ingredients that need to be cooked can be prepared the day before so you have less work to do the day of prepping!

For other Thanksgiving dish ideas click here and here!

INGREDIENTS

Kale (3-4 large leaves)
Wild Rice (1/2 cup uncooked)
Butternut Squash (1 small or half large)
Pomegranate Seeds (1/2 large)
Apple (1 small)
Feta Cheese (2 tbsp)
Pumpkin Seeds (handful)
Orange (1 small)

INSTRUCTIONS

1. Cook rice according to instructions and let cool (this can be done the day before).
2. Butternut Squash– peel the skin using a peeler and then cut horizontally. After cutting, scoop out the parts with the seeds. Then cut into cubes. Drizzle with olive oil and sprinkle with cinnamon, black pepper and salt. Bake at 400F for 15 minutes on one side and then turn over and bake for another 15 minutes. (This can also be done the day before and you can store the butternut squash in the fridge).
3. Now we are ready to make the salad! Wash all veggies and fruit and de-stem the kale and chop into smaller pieces. Add kale to a large bowl.
4. Next slice the apple into super thin slices using a mandoline or you can dice into small pieces. Add to kale.
5. Next squeeze the juice from the orange into the kale and massage the leaves.
6. Next add the cooked rice and roasted butternut squash.
7. Mix well then top off with feta cheese, pomegranate seeds and pumpkin seeds.
8. Drizzle walnut oil to top it off!
9. Enjoy!