Autumn Harvest Salad
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Delight in the crisp, fresh flavors of fall with our Autumn Harvest Salad. This vibrant dish features tender kale and thinly shaved Brussels sprouts, tossed with spiced pepitas, crunchy pecans, and tangy goat cheese. Drizzled with a light, honey cider vinaigrette, this salad is a perfect blend of textures and flavors, capturing the essence of the season in every bite. Check out the recipe on our Instagram! Follow us @spiceandtea for more delicious ideas.
Autumn Harvest Salad
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4 to 6 servings
Prep Time
10 minutes
Cook Time
45 minutes
Delight in the crisp, fresh flavors of fall with our Autumn Harvest Salad. This vibrant dish features tender kale and thinly shaved Brussels sprouts, tossed with spiced pepitas, crunchy pecans, and tangy goat cheese. Drizzled with a light, honey cider vinaigrette, this salad is a perfect blend of textures and flavors, capturing the essence of the season in every bite. Check out the recipe on our Instagram! Follow us @spiceandtea for more delicious ideas.
Ingredients
-
1 Tbsp Honey – Granulated
-
1/2 tsp Garlic – Minced
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 1 tsp Dijon mustard
- 1 ea egg white
- 1 cup pepitas
- 1 cup pecans, halved
-
2 tsp Maple Syrup – Granulated
-
1 tsp Harissa Seasoning
-
1/2 tsp Pumpkin Pie Spice Blend
- 1 ea medium acorn squash
- 1 Tbsp olive oil
- ½ tsp kosher salt
-
1 tsp Maple Syrup – Granulated
- 6 cups kale, ribs removed, thinly sliced (about 2 bunches)
- 1 lb Brussels sprouts, trimmed, finely shaved
- 1 ea gala apple, cored & sliced
- ¼ cup crumbled goat cheese
- 1/3 cup Spiced pepitas & pecans
Dressing
Spiced Pepitas & Pecans
Salad Assembly
Directions
- Prepare Dressing. In a small glass or jar, combine honey, garlic, and vinegar; marinate for 5 minutes. Add the remaining ingredients. Secure the lid and shake until well blended.
- Prepare Spiced Pepitas & Pecans. Preheat the oven to 350ºF. Line a baking sheet with parchment paper and lightly spray with baking spray. In a small bowl, whisk egg white until frothy. Add pepitas and pecans into bowl and fold over until coated in the egg white. Sprinkle maple granules, Harissa Seasoning, and Pumpkin Pie Spice Blend over the mixture and fold to completely coat and combine. Spread the mixture into an even layer onto the prepared baking sheet. Bake for 18 to 20 minutes, tossing halfway through baking. Remove from oven and allow it to cool.
- Prep Squash. Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Cut acorn squash in half and remove seeds. Slice into 1-inch slices. Toss with olive oil and season both sides with kosher salt and maple granules. Transfer to baking sheet and roast for 20 to 25 minutes, or until golden brown and tender. Let cool.
- Assemble. Add the kale and shaved Brussels sprouts to a bowl along with half of the dressing. Toss to combine. Spread the dressed greens onto a serving platter. Top with the remaining ingredients. Drizzle the remaining dressing over the top.