Autumn Salad with Pumpkin Spice Dressing
This nourishing salad is full of delicious produce like roasted delicata squash, rainbow carrots, sweet honeycrisp apples, steamed beets, and an amazing homemade pumpkin spice dressing.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Ingredients
Salad
- 12 Ounces Baby Kale
- 12 Ounces Delicata Squash (see notes)
- 12 Ounces Haricot Verts
- 8 Ounces Rainbow Carrots, Diced
- 8 Ounces Steamed Beets, Diced
- 2 Small Honeycrisp Apples, Diced
- 1 Tbsp Balsamic Vinegar
- 1/2 Tsp Cinnamon
Dressing
- 4 Servings Pumpkin Spice Dressing (see notes)
Instructions
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Heat oven to 400 Fahrenheit and line a large baking sheet with parchment paper.
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Cut delicata squash in half, remove the seeds, and then carefully dice it into 1" cubes.
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Put the squash in a bowl, add the balsamic vinegar and cinnamon, and toss until evenly distributed. Place squash onto one side of your baking sheet.
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On the other side of the baking sheet put your diced rainbow carrots and haricot verts
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Bake for 20-25 minutes or until the vegetables are tender. Let the vegetables cool.
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Meanwhile, make the Pumpkin Spice Dressing per instructions (see notes).
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Cut the haricot verts into 1" pieces.
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Fill a large bowl with your baby kale then top with the roasted vegetables and all remaining ingredients.
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Add the dressing, toss, and serve!
Notes
- Click here for the Pumpkin Spice Dressing recipe. Plain balsamic vinegar will work as well.
- Delicata squash can be substituted for butternut squash or other winter squash of choice.
- Haricot verts can be substituted for regular green beans.
