Autumn Harvest Salad Recipe

Sweet & Savory recipe

This is my go-to salad recipe for the fall & winter. It includes nutricious leafy greens & has the warm, sweet & savory flavor from the squash & toasted seeds.

*Please keep in mind* If you decide to use kale or other dark leafy green – make sure you massage it to make it easier to digest!

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Autumn Harvest Salad Recipe


For the salad:

  • Choose your greens – Spinach, Arugula, Kale, etc.
  • Apples, diced (optional to cook them too)
  • Pecans, toasted
  • Pepitas, toasted
  • Dried Cranberries
  • Butternut squash, roasted

For the Dijon Vinaigrette dressing:

  • ACV
  • Olive oil
  • Dijon Mustard
  • Onion powder
  • Salt & pepper


1. Chop ingredients.

2. Roast butternut squash with olive oil, italian seasoning, garlic powder & salt & pepper to taste. 30-40 minutes at 400 degrees.

3. Toast seeds – combine seeds, olive oil, honey & salt, then bake in oven for 8-10 minutes at 350 degrees.

4. Whisk together dressing ingredients.

5. Massage kale with salt (if using).

6. Combine all ingredients together & serve.