Fall Harvest Salad
SALAD INGREDIENTS
Lacinato kale, thinly sliced (can use any type of kale or arugula)
Raw or roasted fennel
Roasted delicata squash (can use butternut/honeynut squash or sweet potato)
Farro (can use quinoa, rice, millet, or couscous)
Pomegranate (can use dried cranberries)
Toasted pumpkin seeds (can use sunflower seeds or nuts)
Optional mix-ins: parsley, goat cheese, parmesan
DRESSING INGREDIENTS
Dijon mustard
Sherry vinegar
Maple syrup or honey
Olive oil
Sea salt
Pepper
*for extra flavor, you can add in a bit of garlic or shallot
METHOD
Prepare salad dressing (feel free to use my go-to salad dressing recipe for inspiration). Place all dressing ingredients in mason jar or bowl. Shake or whisk well. Taste and adjust for seasoning.
Place sliced kale in a bowl. Add a bit of dressing and use your hands to massage the dressing into the kale.
Top the kale with fennel, delicata squash, farro, pomegranate, and pumpkin seeds. Add more dressing. Toss well. Taste and adjust for seasoning. Enjoy!
