Fall Harvest Salad
Need a light lunch? Toss together Fall Harvest Salad, complete with lots of seasonal flavors.
Ingredients
- 1 butternut squash, peeled, seeded and cubed
- 3 Tbsp. olive oil, divided
- 1/2 tsp. cinnamon
- 1/2 tsp. salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 3/4 cup chopped walnuts
- 6 cups chopped kale
- 1 1/2 cups cooked barley or quinoa
- 1/2 cup dried cranberries
- 2 cups chopped apples
- 4 oz. shredded Romano or Parmesan cheese
- 1/4 cup orange juice
- 1 Tbsp. Dijon mustard
- 2 Tbsp. chopped shallot
Instructions
- Preheat oven to 400°.
- In a medium bowl, toss squash with 2 tablespoons oil, cinnamon, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on baking sheet and cook until tender, about 30 minutes.
- In a medium skillet, toast walnuts over medium heat until golden and fragrant. Remove from heat and set aside.
- In a large bowl, combine squash, walnuts, kale, quinoa, cranberries, apples and cheese.
- In a small bowl, whisk 1 tablespoon oil with orange juice, mustard, shallot, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over salad and serve.
