Fall Harvest Salad
During the fall and winter, I actually prefer cooked vegetable over salads. However, this is the exception. It has all of my favorite fall flavors in it and is packed with loads of nutrients to keep me feeling amazing all the way through the holiday season! Feel free to substitute other winter squashes like delicata, try dried cranberries instead of the pomegranate or sub roasted chickpeas for the pecans.
Ingredients:
1 bunch of Lacinato (Dinosaur) Kale, stems removed, leaves chopped and massaged with lemon juice
1 small butternut squash, peeled, seeded, chopped and roasted
2 cups cooked quinoa
1 cup pomegranate arils
3/4 cups toasted pecans
Dressing:
1/4 cup fresh squeezed organic lemon juice
1/4 cup good quality olive oil
2 Tbsp. Tahini
1/4 cup water
salt and pepper
Directions:
Roast butternut squash cubes in a 400 degree oven for 30-40 min., tossing once in middle of cooking time, until browned and carmelized.
Cook 1 cup of dried quinoa in 1 1/2 cups water or broth for 10 min. Leave lid on and let steam in pot for another 10 minutes after cooking.
Toast pecans in dry pan on your cooktop until they begin to give off a toasty scent. Be careful not to burn them.
Massage chopped kale leaves with a Tbsp. of lemon juice for 2-3 minutes to break down and tenderize the leaves.
Place all dressing ingredients in the blender and blend until fully incorporated
Place kale in large bowl, top with squash, quinoa, pecans and pomegranate arils. Drizzle with salad dressing. Toss well. Salt and pepper to taste. Serve with extra dressing.