Harvest Fall Salad

Name: Harvest Fall Salad
Ingredients: 1.5 cups butternut squash (cubed, roasted or air fried); 2 cups kale (massaged, chopped); 1 cups arugula (or more kale or greens of your choice); 1.5 cups Honeycrisp apples (or your fave apples, chopped); 0.25 cups red onion (chopped); 1 tbsp pumpkin seeds; 1 tbsp toasted pecans; dried cranberries (optional); dairy-free feta (optional, or regular feta); 3 tbsp extra-virgin olive oil; 2 tbsp apple cider vinegar; 1 tsp maple syrup (or preferred sticky liquid sweetener); 1 tsp Dijon mustard; garlic (minced); salt; black pepper

Ingredients

Directions

1
Season butternut squash with salt + black pepper, to taste. Roast at 400F in oven for 30-35 mins (or air fryer at 390F for 16-20 mins).
2
Whisk together vinaigrette until combined.
3
Drizzle 1 tbsp vinaigrette with kale. Massage for 1-2 mins until softened. Add remaining salad ingredients + more vinaigrette. Gently toss to combine.
4
Garnish with toppings of add-ins / toppings of choice.
5
Top with fave cooked protein of choice for lunches or as a dinner side.

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