Fall Harvest Salad with Apple Cider Vinaigrette

posted in: Recipes, Vegan, Vegetarian 0

 

fall-harvest-salad

Fall Harvest Salad with Apple Cider Vinaigrette

Megan
This Fall Harvest Salad is full of fall flavors; roasted butternut squash, tender wild rice, pepitas, sweet apples, and hearty kale. And finish the salad with a seasonal Apple Cider Vinaigrette! A dish that is perfect to make ahead!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad
Cuisine American
Servings 6 people
Calories 377 kcal

Ingredients
  

Salad:

  • 1/2 cup wild rice uncooked
  • 2 pounds butternut squash peeled, seeds removed & cut into 1/2 inch cubes
  • 1 tablespoon olive oil extra virgin
  • 5 cups kale center rib removed and sliced thin
  • 1 apple medium, cut into 1/2 inch cubes
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup pepitas or pecans
  • Salt to taste
  • Black Pepper to taste

Apple Cider Dressing:

  • 2 tablespoons apple cider or apple juice
  • 2 tablespoons apple cider vinegar
  • 1/4 cup + 2 tablespoons olive oil extra virgin
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Instructions
 

Salad:

  • Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread into even layer.
  • Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.
  • Meanwhile, cook the wild rice per manufactures instructions. Once cooked, let cool.
  • In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until evenly mixed.

Dressing:

  • In a small bowl, whisk all ingredients together. Set aside.
  • If serving immediately, toss with the dressing and serve.
  • If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.

Notes

Make the dressing and store in a sealed container.
Precook the rice. add to kale, with cooked squash, nuts, and cranberries. Before serving, add apple and dressing. If you choose, you can add the apple before but it may discolor slightly but it will not affect the salad that much. The flavor will still be great.
This fall harvest salad is perfect for make-ahead meals such as lunches or holiday side dishes!
Keyword apple, apple cider, butternut squash, kale, salad, wild rice

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