fall harvest salad with apple cider vinaigrette
Monday, March 25, 2019
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This Fall Harvest Salad is full of fall flavors; roasted butternut squash, tender wild rice, pepitas, sweet apples, and hearty kale. And finish the salad with a seasonal Apple Cider Vinaigrette! A dish that is perfect to make ahead!
Ingredients
Salad:
- 1/2 cup uncooked wild rice
- 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
- 1 tablespoon olive oil
- 1 medium apple, cut into 1/2 inch cubes
- 5 cups kale, center rib removed, and sliced thin
- 1/2 cup dried cherries
- 1/2 cup toasted pepitas (or pecans)
- Salt
Black Pepper
Apple Cider Dressing:
- 2 tablespoons apple cider (or apple juice)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 cup + 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
Salad:
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread into even layer.
- Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.
Dressing:
- In a small bowl, whisk all ingredients together. Set aside.
- If serving immediately, toss with the dressing and serve.
- Full instructions visit @withsaltandwit
source http://bagikaninfonya.blogspot.com/2019/03/fall-harvest-salad-with-apple-cider.html