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Fall harvest salad

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2 servings

Ingredients

For the butternut squash

  • 2 cups cubed butternut squash
  • 1 tbsp pure maple syrup
  • 1 tsp coarse sea salt

For the croutons

  • 1 cinnamon raisin bagel, torn
  • 1 tsp olive oil

For the dressing

  • 2 tbsp tahini
  • dash cinnamon
  • 1/2 tsp lemon juice
  • 1/2 tsp maple syrup
  • 2 tsp olive oil

For the construction

  • 6 cups kale, stems removed and chopped
  • 1/2 apple, chopped
  • 1/4 cup pumpkin seeds, roasted and salted

Instructions

For the butternut squash

  1. Preheat oven to 400 degrees. On a baking sheet lined with parchment paper, mix together butternut squash and maple syrup. Bake for 25 minutes, stirring occasionally. Top with sea salt. 

For the croutons

  1. Remove squash from baking sheet and add torn bagel pieces and coat with olive oil. Bake for 10 minutes until crisp.  

For the dressing

  1. Mix together tahini, cinnamon, lemon juice, and maple syrup. While mixing, blend in olive oil.

For the construction

  1. Mix kale, apples, pumpkin seeds, butternut squash, croutons, and dressing in a large bowl. Divide between two bowls and serve.