Fall Harvest Salad
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Yield: 6 cups
  • 4 cups kabocha squash, cubed
  • 1 Tbsp oil
  • ¼ tsp salt & pepper
  • 3 kale leaves
  • ½ cup pomegranate seeds
  • ¼ cup light feta cheese
  • ¼ cup walnuts, chopped
For the Dressing
  • 1 T oil (I used avocado oil)
  • 2 packets stevia (I used NuNaturals)
  • 2 Tbsp apple cider vinegar
  • Pinch of nutmeg, cinnamon & cloves
  1. Heat your oven to 400 degrees F.
  2. Place your cubed squash on a baking sheet, drizzle with the 1 Tbsp of oil and salt and pepper. Roast for 15 minutes until fork tender.
  3. Meanwhile, assemble the rest of the salad. Wash and chop the kale leaves. Add into a large bowl with the pomegranate seeds, feta cheese and walnuts.
  4. Make the dressing by whisking all the dressing ingredients in a small bowl.
  5. Once the squash is out of the oven, allow to cook for a few minutes and add to the salad bowl. Drizzle on the dressing, and toss. Serve at room temperature.
  6. Store leftovers in the fridge.
Serving size: 1 cup Calories: 150 Fat: 10 g Saturated fat: 2.2 g Carbs: 10.5 g Sugar: 5.3 g Sodium: 207 mg Fiber: 2.4 g Protein: 4.7 g
Recipe by Busy But Healthy at https://busybuthealthy.com/fall-harvest-salad/