A Burst of Fall Flavors: Indulge in the Delights of Autumn Kale Salad
As the vibrant colors of autumn paint the Atlanta Botanical Garden in shades of red, orange, and yellow, there’s no better way to celebrate the season’s bounty than with a delectable and wholesome salad that captures the essence of fall. This Autumn Kale Salad, rich with a medley of pears, apples, pumpkin seeds, pecans, pomegranate arils, and roasted delicata squash, offers a delightful combination of textures and flavors that perfectly encapsulate the spirit of the season.
This salad is not just a feast for the taste buds but a celebration of the harvest season, combining the robust earthiness of kale with the delicate sweetness of fruits and the nutty crunch of seeds and nuts. The edible flowers are always a favorite touch to your creations!
This Autumn Garden Harvest Salad not only satisfies your taste buds but also provides a plethora of nutrients, making it an excellent addition to any autumn gathering or a delightful treat for a cozy night in. So, embrace the spirit of fall and treat yourself to the heartwarming flavors of the season with this wholesome and satisfying salad.
Autumn Garden Harvest Salad
Ingredients
- 1 medium delicata squash pulp removed and cut into ½ crescent pieces
- 1 tablespoon olive oil
- 1/8 teaspoon sea salt
- Vinaigrette:
- 2 tablespoons apple cider vinegar
- 3 tbsp extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon zest
- Juice of ½ lemon
- 1-2 teaspoons real maple syrup
- 1 teaspoon fresh thyme
- ¼ teaspoon Celtic Sea salt
- Freshly cracked black pepper to taste
- 2 bunches lacinato kale stems removed and finely chopped
- 2 cups baby arugula
- 1 apple diced
- 1 pear diced
- ¼ cup toasted pecans chopped
- 2 tablespoons toasted pumpkin seeds
- ¼ cup pomegranate arils
Instructions
- Preheat oven to 400 F. Spread sliced squash on a parchment lined baking sheet in a single layer. Brush sliced squash with olive oil and season with sea salt. Roast for 20-25 minutes until tender. Let cool.
- Make the vinaigrette by combining apple cider vinegar, olive oil, lemon zest, lemon juice, Dijon mustard, thyme, sea salt and black pepper in a small mason jar or whisk in a bowl until blended.
- In large mixing bowl toss chopped kale with half of vinaigrette and gently massage for 2 minutes, until leaves have softened. Add arugula and remaining dressing and toss to combine. Add chopped apples, pears, roasted squash, pecans, pumpkin seeds, and pom arils to serve.
