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Fall Harvest Salad with Candied Pecans

Fall Harvest Salad with Candied Pecans

Looking for a simple yet delicious salad to make this fall? Try this Fall Harvest Salad with Candied Pecans. It's gluten-free and can be served as a side dish or main dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • SALAD
  • 1 bunch kale rib removed and chopped
  • 1/2 cup pomegranate seeds
  • 1/2 red onion diced
  • 1/3 cup goat cheese
  • 1/4 cup raw pumpkin seeds
  • 1/3 cup cooked quinoa
  • CANDIED PECANS
  • 1 cup raw organic pecans
  • 2 tbsp maple syrup
  • DELICATA SQUASH
  • 1 delicata squash sliced lengthwise, seeds removed, thinly sliced into moons
  • 1 tbsp olive oil
  • salt and pepper to taste
  • MAPLE BALSAMIC DRESSING
  • 1/3 cup olive oil
  • 4 tbsp balsamic vinegar
  • 3 tbsp maple syrup
  • 1/2 tsp dijon mustard
  • salt and pepper to taste

Method
 

  1. Preheat oven to 350°
  2. On a baking sheet, add the delicata squash ingredients. Mix well, spread evenly onto the pan and bake for about 20 minutes. Remove and set aside.
  3. On another small baking sheet, add the pecans and maple syrup. Toss well and spread evenly on the pan. Bake for about 12 minutes. Remove and set aside.
  4. While everything is baking, add all the dressing ingredients in a small bowl and whisk. Set aside.
  5. Now, toss all the salad ingredients together including the candied pecans and squash. Add the dressing and toss well. Serve and enjoy.