Autumn Harvest Salad
Dressing
1 Tbsp Honey – Granulated
1/2 tsp Garlic – Minced
1/4 cup apple cider vinegar
1/3 cup olive oil
1 tsp Dijon mustard
Spiced Pepitas & Pecans
1 ea egg white
1 cup pepitas
1 cup pecans, halved
2 tsp Maple Syrup – Granulated
1 tsp Harissa Seasoning
1/2 tsp Pumpkin Pie Spice Blend
Salad Assembly
1 ea medium acorn squash
1 Tbsp olive oil
½ tsp kosher salt
1 tsp Maple Syrup – Granulated
6 cups kale, ribs removed, thinly sliced (about 2 bunches)
1 lb Brussels sprouts, trimmed, finely shaved
1 ea gala apple, cored & sliced
¼ cup crumbled goat cheese
1/3 cup Spiced pepitas & pecans
1 Tbsp Honey – Granulated
1/2 tsp Garlic – Minced
1/4 cup apple cider vinegar
1/3 cup olive oil
1 tsp Dijon mustard
Spiced Pepitas & Pecans
1 ea egg white
1 cup pepitas
1 cup pecans, halved
2 tsp Maple Syrup – Granulated
1 tsp Harissa Seasoning
1/2 tsp Pumpkin Pie Spice Blend
Salad Assembly
1 ea medium acorn squash
1 Tbsp olive oil
½ tsp kosher salt
1 tsp Maple Syrup – Granulated
6 cups kale, ribs removed, thinly sliced (about 2 bunches)
1 lb Brussels sprouts, trimmed, finely shaved
1 ea gala apple, cored & sliced
¼ cup crumbled goat cheese
1/3 cup Spiced pepitas & pecans
Prepare Dressing. In a small glass or jar, combine honey, garlic, and vinegar; marinate for 5 minutes. Add the remaining ingredients. Secure the lid and shake until well blended.
Prepare Spiced Pepitas & Pecans. Preheat the oven to 350ºF. Line a baking sheet with parchment paper and lightly spray with baking spray. In a small bowl, whisk egg white until frothy. Add pepitas and pecans into bowl and fold over until coated in the egg white. Sprinkle maple granules, Harissa Seasoning, and Pumpkin Pie Spice Blend over the mixture and fold to completely coat and combine. Spread the mixture into an even layer onto the prepared baking sheet. Bake for 18 to 20 minutes, tossing halfway through baking. Remove from oven and allow it to cool.
Prep Squash. Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Cut acorn squash in half and remove seeds. Slice into 1-inch slices. Toss with olive oil and season both sides with kosher salt and maple granules. Transfer to baking sheet and roast for 20 to 25 minutes, or until golden brown and tender. Let cool.
Assemble. Add the kale and shaved Brussels sprouts to a bowl along with half of the dressing. Toss to combine. Spread the dressed greens onto a serving platter. Top with the remaining ingredients. Drizzle the remaining dressing over the top.
Prepare Spiced Pepitas & Pecans. Preheat the oven to 350ºF. Line a baking sheet with parchment paper and lightly spray with baking spray. In a small bowl, whisk egg white until frothy. Add pepitas and pecans into bowl and fold over until coated in the egg white. Sprinkle maple granules, Harissa Seasoning, and Pumpkin Pie Spice Blend over the mixture and fold to completely coat and combine. Spread the mixture into an even layer onto the prepared baking sheet. Bake for 18 to 20 minutes, tossing halfway through baking. Remove from oven and allow it to cool.
Prep Squash. Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Cut acorn squash in half and remove seeds. Slice into 1-inch slices. Toss with olive oil and season both sides with kosher salt and maple granules. Transfer to baking sheet and roast for 20 to 25 minutes, or until golden brown and tender. Let cool.
Assemble. Add the kale and shaved Brussels sprouts to a bowl along with half of the dressing. Toss to combine. Spread the dressed greens onto a serving platter. Top with the remaining ingredients. Drizzle the remaining dressing over the top.