Autumn Harvest Salad: Roasted Squash, Kale, and Garlic Delight
As the leaves turn and a crispness fills the air, it's time to bring the flavors of fall to our tables. This Autumn Harvest Salad is not just a side dish; it's a celebration of the season's bounty, combining the sweetness of roasted squash, the heartiness of kale, and the pungent kick of roasted garlic dressing.
Why This Salad is a Must-Try
- Vegan and Inclusive: This recipe is entirely plant-based, making it perfect for everyone at your table.
- Versatile Serving: Enjoy it chilled as a refreshing salad or warm as a comforting side.
- Visually Stunning: The vibrant colors and textures make this salad a feast for the eyes and the palate.
- Flavor Explosion: The combination of roasted squash, chickpeas, crisp apple, pepitas, and dried cherries, all tied together with a roasted garlic dressing, is simply irresistible.
The Star Ingredients
- Butternut Squash: Roasted until tender, it offers a sweet and creamy base to the salad.
- Kale: Massaged with a touch of dressing, it transforms into a tender and flavorful leafy green.
- Roasted Garlic: Its mellow and sweet notes elevate the dressing to new heights.
- Chickpeas: Provide a delightful bite and a boost of plant-based protein.
- Apples, Pepitas, and Dried Cherries: Add a delightful mix of sweet, crunchy, and chewy textures.
Getting Started
- Roast the Veggies: Toss cubed butternut squash and chickpeas with oil and salt. Wrap garlic cloves in foil with a touch of oil. Roast everything until tender.
- Create the Dressing: Mash the roasted garlic into a paste and whisk it into a mixture of olive oil, lemon juice, salt, pepper, and sugar (or maple syrup for a natural sweetness).
- Massage the Kale: Gently massage the kale with a bit of the dressing until softened.
- Assemble the Salad: Combine the kale, roasted squash, and chickpeas. Arrange apple slices on top and sprinkle with pepitas and dried cherries. Drizzle with the roasted garlic dressing.
Optional Additions
- Goat Cheese, Parmesan, or Bacon: For those who enjoy cheese or a meaty touch, add these to individual servings.
Make it Ahead
The roasted squash, garlic, and chickpeas can be prepared a day in advance. However, keep in mind that the texture of the roasted chickpeas may change from crispy to less so after cooling.
Serving
This Autumn Harvest Salad is perfect as a side dish for Thanksgiving, a hearty lunch, or a light dinner. It is a testament to how simple, wholesome, and delicious real food can be.
Recipe Highlights
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Yields: 6 servings as a side dish
Ingredients
- 1 butternut squash, peeled and cubed
- 1 can of garbanzo beans, rinsed and drained
- Olive oil and salt
- 2-3 cloves garlic
- 4-5 cups of chopped kale
- 1 honeycrisp apple, sliced
- 1/2 cup pepitas
- 1/2 cup dried cherries
Dressing
- 1/2 cup olive oil
- Juice of 1 lemon
- 1/2 teaspoon salt, and black pepper to taste
- 1 tablespoon of sugar
Instructions
- Preheat the oven to 425 degrees.
- Place squash and chickpeas on a sheet pan, drizzling with oil and salt. Wrap garlic cloves in foil with oil and place on the sheet pan.
- Roast for 30-40 minutes.
- Whisk dressing ingredients together, adding mashed roasted garlic.
- Massage kale with dressing.
- Combine all ingredients, and serve warm or cold.
This fall, make this Autumn Harvest Salad a part of your kitchen repertoire and delight in its simplicity and vibrant flavors. It’s a reminder that the best food is often the most beautiful and wholesome.