Go Back
–+ servings
Fall Harvest Sala with a blue napkin.
Print Recipe
No ratings yet

Fall Harvest Salad

This Fall Harvest Salad is a mixture of kale and spinach, roasted butternut squash, beets, brussels sprouts, carrots, red onion, sweet local apples, dried cranberries, pomegranate arils and goat cheese.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Keyword: Fall Harvest Salad
Servings: 4 servings
Author: Julia

Ingredients

  • 1 package Heinen's halved brussels sprouts
  • 1 package Heinen's pre-cut butternut squash
  • 1 large carrot peeled, diced
  • 2 medium beets or 4 small beets, diced
  • 1/2 medium red onion sliced
  • 4 tbsps olive oil extra virgin, divided
  • 1 cup kale chopped
  • 2 cups spinach
  • 1 apple diced, of your choice
  • 1/2 cup pecans
  • 1/2 cup cranberries dried
  • 1 cup pomegranate arils

! MAPLE TAHINI DRESSING

  • 1/4 cup SoCo Tahini
  • 2 tbsps Heinen’s Pure Organic Maple Syrup
  • 1 tbsp orange juice
  • 2 garlic cloves minced
  • 1 cup goat cheese crumbled

Instructions

To prepare the roasted vegetables:

  • Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).
  • Cut the ends off of the beets and scrub each beet well. Dice the beets into small pieces.
  • Add the butternut squash, brussels sprouts, beets, red onion and carrots to a large mixing bowl.
  • Add 2 tbsps olive oil, salt and pepper to the vegetables and mix well.
  • Spread the vegetables and squash evenly on a baking sheet. Roast in the oven for 30 minutes or until tender.

To prepare the salad:

  • Put the kale in a medium mixing bowl. Add 2 tbsps olive oil and massage with your hands for two minutes to create tender kale.
  • Add the kale to a large salad bowl. Add in the spinach, apple, pecans, dried cranberries, pomegranate arils and goat cheese.
  • Once the roasted vegetables are done roasting let them cool and then add them to the salad.
  • Blend all the salad dressing ingredients together until smooth. 
Drizzle the tahini dressing over the salad and gently toss.
  • Serve immediately.

Nutrition

Serving: 4Servings | Calories: 573kcal | Carbohydrates: 34g | Protein: 18g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Cholesterol: 26mg | Sodium: 332mg | Potassium: 762mg | Fiber: 9g | Sugar: 20g | Vitamin A: 5639IU | Vitamin C: 27mg | Calcium: 172mg | Iron: 4mg