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.
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
Instructions
- Preheat oven to 350°
- 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.
- 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.
- While everything is baking, add all the dressing ingredients in a small bowl and whisk. Set aside.
- Now, toss all the salad ingredients together including the candied pecans and squash. Add the dressing and toss well. Serve and enjoy.