January 9th, 2025
Harvest Salad
Harvest Salad: A Seasonal Celebration of Flavor
When cooler weather rolls around, it’s time to embrace the bounty of the season with warm, hearty, and nutrient-packed dishes. This Harvest Salad brings together roasted winter squash, protein-rich quinoa, and vibrant curly kale in a deliciously simple dish that’s perfect for cozy gatherings or meal prep. Packed with wholesome ingredients and topped with a light apple cider vinaigrette, it’s as satisfying as it is nutritious!
Why You’ll Love This Salad
- Seasonal Ingredients: Winter squash and kale are at their peak, offering rich flavors and textures.
- Balanced Nutrition: Quinoa and chickpeas provide plant-based protein and fiber.
- Quick and Easy: With simple prep and minimal ingredients, this salad comes together effortlessly.
- Versatile: Enjoy it warm or cold, as a main dish or a side.
Pro Tips:
- Customize Your Veggies: Swap squash for sweet potatoes or roasted carrots if preferred.
- Add Crunch: Sprinkle toasted nuts, seeds, or pomegranate arils for extra texture.
- Boost the Dressing: Whisk olive oil with Dijon mustard, maple syrup, and apple cider vinegar for a slightly sweet and tangy twist.
- Make it a Meal: Add crumbled feta, grilled chicken, or tofu for extra protein.
This seasonal Harvest Salad is the perfect dish for celebrating the flavors of fall. Whether it’s a cozy weeknight dinner or a festive holiday table, this recipe is sure to impress.
What’s your favorite way to enjoy seasonal squash? Let us know in the comments below!
Harvest Salad
This Harvest Salad captures the essence of cooler weather in a nutritious and satisfying dish. Combining the warmth of roasted squash, the protein boost of quinoa, and the freshness of curly kale, it's a perfect balance of flavors and textures. The salad is versatile enough for both cozy gatherings and practical meal prep, making it an ideal choice.
Servings: 6 to 8
Ingredients
- 1 cup cooked winter squash e.g., honey nut or any variety you have
- Roasted at 375°F for 40 minutes
- 2 cups cooked quinoa
- 1 bunch curly kale shredded
- 1 can 16 oz chickpeas, drained and rinsed
- 3 –4 tbsp olive oil
- A splash of apple cider vinegar
- Salt and pepper to taste
Instructions
- Roast the Squash: Preheat your oven to 375°F.
- Slice the winter squash, remove seeds, and roast for about 40 minutes or until tender. Let cool, then scoop out 1 cup of cooked squash.
- Cook the Quinoa: While the squash roasts, rinse and cook quinoa according to package instructions. Fluff with a fork and set aside.
- Prepare the Kale: Wash and shred the curly kale into bite-sized pieces. Massage with a bit of olive oil and salt for a softer texture.
- Combine Ingredients: In a large bowl, mix the roasted squash, quinoa, kale, and chickpeas.
- Dress the Salad: Drizzle with olive oil, add a splash of apple cider vinegar, and season generously with salt and pepper. Toss everything together.
- Serve and Enjoy: Serve immediately or refrigerate for up to 3 days. It tastes even better as the flavors meld!
