Fall Harvest Salad
The perfect salad for a casual dinner or to serve at Thanksgiving. Cranberry Pear and Roasted Chili brings you the sweet with a touch of heat for a delicious pairing.
Ingredients:
For the salad:
1 cup quinoa, cooked
4 cups baby kale + baby spinach mix
1 ½ cup roasted butternut squash
1 apple, chopped
⅓ cup crumbled feta cheese
⅓ cup pomegranate seeds
¼ cup pumpkin seeds
¼ cup dried cranberries
For the dressing:
1 tbsp. Honey
2 tbsp. Roasted Chili Olive Oil
2 tbsp. Cranberry Pear Vinaigrette
5 Pepper Sea Salt
Instructions:
Peel butternut squash, and cut into 1-inch cubes
Toss butternut squash in Roasted Chili Olive Oil (enough to cover all cubes) and 5 Pepper Sea Salt to taste
Roast in the oven on 400º for 25-35 minutes – It’s done when the squash is lightly browned and easy to pierce with a fork
Cook quinoa per package directions. Once finished, remove from heat and place in fridge to cool
In a separate bowl, mix all dressing ingredients together
Add greens mixture to your bowl
Top with cooked quinoa, roasted butternut squash, chopped apple, pomegranate seeds, pumpkin seeds, and feta
Drizzle dressing overtop and mix until salad is fully coated
Serve!