Stop what you’re doing right now and make this delicious, nutrient-packed, and refreshing Autumn Kale Harvest Salad! It’s filled with so many great ingredients including some quinoa for extra protein, pomegranate seeds and sautéed butternut squash. It’s crunchy, zesty, so flavorful, and perfect for Fall. Don’t miss making this one with peach season coming to an end. It’s also healthy and sure to turn anyone into a salad lover! I guarantee you’ll be making it on repeat like we are!
How To Make My Autumn Kale Harvest Salad
Here’s a video of how I made my Autumn Kale Harvest Salad! For another delicious and healthy quinoa dish, check out this Mediterranean Power Bowl recipe.
Ingredients
- 1 bunch kale, washed and finely chopped
- 2 cups cooked quinoa
- 2 tbsp. EVOO, divided
- 1 ½ cups butternut squash, diced (approximately half of 1 small butternut squash)
- 1 red bell pepper, diced
- 1 large or 2 small peaches, diced
- 1 cup pomegranate seeds
- ½ cup pepitas
- ½ cup slivered almonds
- Flaky sea salt to taste
- ¼ cup EVOO
- 2 tbsp. white balsamic vinaigrette
- Juice of 1 lemon
- 1 tbsp. Honey or maple syrup
- Salt & pepper to taste
Recipe Method
- In a skillet over medium heat, add 1 tablespoon of olive oil. Then add butternut squash and cook for 8-10 minutes. If pieces are a bit larger, increase the time accordingly and stir occasionally until it’s tender. Next, add bell pepper and cook for 2-3 minutes stirring occasionally. Turn the heat off and set it aside.
- In a large mixing bowl, add kale, 1 tablespoon of olive oil and flaky sea salt to taste. Then massage with your hands to tenderize.
- For the dressing: In a measuring cup or small bowl, add white balsamic vinegar, lemon juice, honey, salt and pepper and whisk to combine. Stream in olive oil while whisking constantly to emulsify.
- To the massaged kale, add quinoa, butternut squash bell pepper mixture, peaches, pomegranate seeds, pepitas, and slivered almonds. Drizzle dressing overtop and toss to combine. Serve and enjoy!
Tips
- Once peaches are out of season, sub apples – they’re delicious in this!
- It keeps in the fridge for 3-4 days but will become a bit softer as the days go on. This is one of those salads that can even taste better the next day.
