Fall Harvest Salad With Apple Butter Vinaigrette
I love cooking in the Fall, one pot meals, soups, bread and big loaded salads fill the house with the most comforting smells. This Fall harvest salad with apple butter vinaigrette is my new favorite dish. It’s so filling on its own but would also be perfect on the side of a big bowl of soup.
For the roasted acorn squash:
- 1 acorn squash
- 3 tbsp butter
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp turmeric
- Salt and pepper to taste
Preheat oven to 375F
Cut the acorn squash in half lengthwise, scoop out the seeds, place it cut side down and slice it in thin pieces (half moon shaped). Place sliced squash in a single layer on a baking sheet. Melt the butter and mix in the maple syrup and spices until combined. Drizzle the mixture over the squash, roast in the oven for 20 minutes, flip squash pieces over and roast another 10 minutes or until golden and caramelized.
For the salad:
- 1 bunch kale
- 1 pack arugula
- 1/2 cup pomegranate seeds
- 1 avocado, sliced
- 4 oz Feta, crumbled
- 1 batch crispy chickpeas
- 1/4-1/2 cup candied pecans or pumpkin seeds
Remove ribs from kale and roughly chop, massage with olive oil and kosher salt. Place all the ingredients together in a bowl, toss with vinaigrette and top with roasted acorn squash.
For apple butter vinaigrette:
- 2 tbsp apple butter
- 1 tsp dijon mustard
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Shake all ingredients together until emulsified.
