Fall Harvest Salad

As the leaves change colors and the air grows crisp, the Fall Harvest Salad embodies the essence of autumn with its vibrant, nourishing ingredients. This salad is a symphony of textures and flavors, featuring the earthy sweetness of delicata squash, the tangy creaminess of goat cheese, and the satisfying crunch of pepitas. It’s a dish that celebrates the season’s bounty, perfect for cozy gatherings or a quick, healthy meal. The combination of kale, pomegranate seeds, and a hint of citrus in the dressing creates a refreshing yet comforting experience that will leave you feeling full and satisfied.

Ingredients

• : 1 medium squash, seeds removed and cubed
• Dino Kale: 2 bunches, stems removed and leaves massaged
• Pepitas (Pumpkin Seeds): 1/3 cup
• Pomegranate Seeds: 1/4 cup
• Goat Cheese: 3 ounces, crumbled
• Shallot: 1 small, finely minced
• Red Wine Vinegar: 2 tablespoons
• Anchovy: 1, smashed into a paste
• Dijon Mustard: 1/2 teaspoon
• Orange Juice: Juice from 1/2 orange
• Extra-Virgin Olive Oil: 1/4 cup
• Maple Syrup: 1 teaspoon
• Kosher Salt: To taste
• Freshly Ground Pepper: To taste

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Squash: Toss the delicata squash cubes with 1 tablespoon of olive oil, 1 teaspoon of maple syrup, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes, or until tender and lightly caramelized.
3. Toast the Pepitas: In a small skillet, heat 2 teaspoons of olive oil over medium heat. Add the pepitas and cook, stirring frequently, until lightly toasted and fragrant, about 5 minutes. Season with salt and pepper.
4. Prepare the Kale: Massage the kale leaves with your hands to soften them. This helps reduce bitterness and makes the kale more palatable.
5. Make the Dressing: In a small bowl, combine the minced shallot, red wine vinegar, anchovy paste, Dijon mustard, orange juice, and a pinch of salt and pepper. Slowly whisk in the olive oil until well combined.
6. Assemble the Salad: In a large bowl, combine the roasted squash, massaged kale, toasted pepitas, and pomegranate seeds. Crumble the goat cheese over the top.
7. Dress the Salad: Drizzle the prepared dressing over the salad and toss gently to combine.

Top Tips

• Choose the Right Squash: Delicata squash is ideal because it doesn’t require peeling, making it easy to prepare.
• Massage the Kale: This step is crucial for reducing bitterness and making the kale tender.
• Toast Pepitas Correctly: Stir frequently to prevent burning and ensure even toasting.
• Balance Flavors: Adjust the dressing to your taste, adding more vinegar or oil as needed.
• Use Fresh Ingredients: Fresh pomegranate seeds and goat cheese make a big difference in flavor and texture.
• Customize: Feel free to add other fall ingredients like diced apples or dried cranberries to suit your taste.

Variations

• Add Protein: Include roasted chicken or pan-seared salmon for added protein.
• Change the Cheese: Substitute feta or blue cheese for a different flavor profile.
• Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
• Nutty Twist: Add chopped walnuts or almonds for extra crunch.
• Citrus Variation: Use lemon juice instead of orange for a brighter flavor.
• Vegan Option: Replace goat cheese with vegan alternatives like cashew cheese or nutritional yeast.

Nutritional Guide

Additional Nutritional Notes: This salad is rich in fiber from the kale and squash, providing a satisfying and filling meal. The pepitas add a boost of healthy fats and protein, while the goat cheese contributes calcium. Pomegranate seeds offer antioxidants, making this dish not only delicious but also nutritious.