Harvest Fall Salad with Baby Kale, Roasted Squash, and More

As autumn paints the world with vibrant hues, it's time to savor the seasonal delights of a Harvest Fall Salad. This salad combines the best of the season, featuring the earthy goodness of baby kale, the sweetness of roasted squash, the tartness of dried cranberries, the crunch of pumpkin seeds, and the creaminess of feta cheese. All of this is lovingly embraced by a tangy apple cider vinegar dressing. This recipe celebrates the flavors and colors of fall, making it a perfect addition to your autumn table.

Ingredients:

• 6 cups baby kale

• 2 cups butternut squash, cubed and roasted

• 1/2 cup dried cranberries

• 1/4 cup pumpkin seeds (pepitas)

• 1/2 cup crumbled feta cheese

• 1/4 cup extra-virgin olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tsp Dijon mustard

• Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in a bit of olive oil, salt, and pepper. Roast for about 20-25 minutes or until tender and slightly caramelized. Let it cool.

2. In a large bowl, combine the baby kale, roasted butternut squash, dried cranberries, pumpkin seeds, and crumbled feta cheese.

3. In a separate small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to create the dressing.

4. Drizzle the dressing over the salad and toss everything together until well coated.

5. Serve your Harvest Fall Salad as a delicious and nutritious side dish or a hearty main course.

Nutritional Benefits:

• Baby kale is rich in vitamins A and K, supporting skin health and bone strength.

• Butternut squash offers fiber, vitamins, and antioxidants, promoting digestion and overall health.

• Dried cranberries provide natural sweetness and antioxidants.

• Pumpkin seeds (pepitas) are a great source of magnesium and zinc, important for various bodily functions.

• Feta cheese adds protein and calcium, essential for muscle and bone health.