CHEFIT: FALL HARVEST SALAD RECIPE

We've all had those slightly boring salads passed around the table during the holidays. This is NOT that salad. Using seasonal produce like apples, butternut squash, and kale makes for a festive option with ingredients that pair well together. This salad is vegan AND gluten-free but you can also serve this as a main dish and add either plant-based protein or an animal protein. The maple apple cider vinaigrette is what really makes this salad a winning dish! 

Serves 6-8 as a side dish. 

Ingredients: 

• 5 ounces of baby kale
• 1 granny smith apple, thinly sliced
• 1 honey crisp apple, thinly sliced
• 2 cups butternut squash, cubed and roasted
• 1/2 cup dried cranberries
• 1/4 cup pepitas
• 3 tablespoons extra virgin olive oil
• 1/4 cup apple cider vinegar 
• 1 tablespoon maple syrup 
• 1 tablespoon dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper 

Preparation: 

Add baby kale to a large serving bowl and top with sliced apples, butternut squash cubes, cranberries, and pepitas. 

Next whisk together apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper. Slowly drizzle in olive oil and continue to whisk until well combined. 

Add dressing to the salad and enjoy!