This Fall Harvest Salad is easy & quick to make while being super nutrient dense and packed with delicious seasonal flavors. It’s perfect for Thanksgiving, Friendsgiving or making any meal at home that much better.
Fall Harvest Salad
What you’ll need:
- Kale
- Brussel Sprouts
- Olive Oil
- Maple Syrup
- Balsamic Vinegar
- Garlic
- Salt & Pepper
- Butternut Squash
- Garlic Powder
- Onion Powder
- Paprika
- Honey Crisp Apple
- Pomegranate Seeds
- Walnuts
- Bacon
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the ingredients listed in the recipe:
- gluten free
- grain free
- paleo (using compliant bacon & balsamic)
- dairy free
- refined sugar free (using compliant bacon & balsamic)
- vegetarian (omit bacon)
- vegan (omit bacon)
As always, be sure to check your ingredient labels to ensure that the ingredients you are using meet your needs and preferences!
NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
More Seasonal Recipes
For more Thanksgiving and/or Friendsgiving side recipes, click here!
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Preheat your oven to 400℉ and line a baking sheet with parchment paper.
- Toss cubed butternut squash with olive oil, onion powder, garlic powder, paprika, salt and pepper.
- Space out butternut squash onto the parchment lined baking sheet and bake for 25 minutes (or until soft/to your liking).
- You can also cook your bacon in the oven during this time, just be sure to set the timer for the amount of time the packaging calls for and then leave the butternut squash in for the rest of their cook time.
- While the butternut squash roasts, combine all vinaigrette ingredients in a jar and shake until fully combined.
- Once your vinaigrette is ready, the butternut squash will likely still be roasting. During this time, prepare the rest of the salad ingredients (slice/chop your apples and walnuts, chop your kale, shave your brussel sprouts if not already done).
- Just before you're ready to serve the salad, in a large bowl massage the vinaigrette into the kale and brussel sprouts. Then, add all the ingredients together and toss until combined. If you'd like, you can save some of the toppings, like the apple slices and pomegranate seeds, to garnish the salad and make it extra beautiful.
OMG SOOOOOO GOOOD! To be honest we needed to double the dressing with 4C Kale and 2C brussels but YUM YUM! LIFE changing as Kayla would say. seriously!!! SOOO good, Used sweet potatoes!🍠🍠🍠
Ah so happy to you think it’s life changing too! 🙂