Fall Harvest Salad with Apple Cider Vinaigrette

• Vegan
• Gluten free

• Produce

  • 1 Apple, medium
  • 2 lbs Butternut squash
  • 1/2 cup Cherries, dried
  • 1/2 tsp Garlic powder
  • 5 cups Kale

• Condiments

  • 1/2 tsp Dijon mustard

• Pasta & Grains

  • 1/2 cup Wild rice

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Pepper
  • 1 Salt
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 7 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pepitas, toasted

• Drinks

  • 2 tbsp Apple cider

Found on withsaltandwit.com

Description

Ingredients

• 1/2 cup uncooked wild rice
• 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
• 1 tablespoon olive oil
• 5 cups kale, center rib removed, and sliced thin
• 1 medium apple, cut into 1/2 inch cubes
• 1/2 cup dried cherries
• 1/2 cup toasted pepitas (or pecans)
• Salt
• Black Pepper
• 2 tablespoons apple cider (or apple juice)
• 2 tablespoons apple cider vinegar
• 1/4 cup + 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

Directions

• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread into even layer.
• Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.
• Meanwhile, cook the wild rice per manufactures instructions. Once cooked, let cool.
• In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until evenly mixed.
• In a small bowl, whisk all ingredients together. Set aside.
• If serving immediately, toss with the dressing and serve.
• If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.