This hearty salad is a perfect way to embrace fall’s bounty. Packed with nutrients, it’s a great side dish or a light main course.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 bunch kale, stems removed and chopped
- 1/2 cup pecans, toasted
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese (optional)
For the Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until tender and slightly caramelized.
- While the squash is roasting, prepare the vinaigrette by whisking together the apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper.
- Massage the chopped kale with a small amount of the vinaigrette to soften it.
- In a large bowl, combine the roasted squash, massaged kale, toasted pecans, dried cranberries, and feta cheese (if using).
- Drizzle with the remaining vinaigrette and toss to combine. Serve warm or at room temperature.
A Nourishing Fall for Mind and Body
By aligning your diet with the season and incorporating these nutrient-dense fall foods, you can support your health and well-being throughout the autumn months. Whether through acupuncture, massage therapy, nutrition, or herbal medicine, we’re here to guide you on your wellness journey. Enjoy the flavors of fall, and feel the difference in your body and mind!
