Harvest Salad with Maple Mustard Vinaigrette
Prep time
Cook time
Total time
*Heads up! this recipe requires some leftovers!
Dana: Real Food with Dana
Serves: 1 large salad!
Ingredients
- 3 cups coarsely chopped kale
- ¼ cup Pomegranate seeds
- ½ roasted Delicata squash(substitute any roasted fall squash you have!)
- ½ apple, sliced thin
- 2 Tbsp chopped pecans
- Optional: 4 ozleftover roast chicken (sub: chicken apple sausage, homemade breakfast sausage, a leftover burger, ground meat, etc.)
for the dressing
- ¼ cup extra virgin olive oil
- Tbsp lemon juice
- Tbsp coarse ground mustard
- Tbsp maple syrup (*Whole30 omit, substitute 1 Tbsp balsamic vinegar)
- ½ tsp minced garlic
- ¼ tsp sea salt
- ⅛ tsp fresh ground black pepper
Directions
- Pull all your leftovers out. First, let’s make the dressing: combine all the ingredients in a small bowl or glass measuring cup and whisk together until well combined. Or, put everything in a mason jar with the lid on, and shake it up! Set aside.
- Heat a medium skillet over medium-low heat. Meanwhile, rinse the kale in water and squeeze it a little bit. This is called “massaging” the kale, and will get a little of the bitterness out. Place the kale in the skillet and add 1 Tbsp of your dressing.
- Cook until just slightly wilted (about 3-5 minutes) - the flavor will become less bitter.
- Transfer the kale to your serving bowl. Top with the pomegranate seeds, squash, pecans, and chicken. I like to eat this salad at room temperature, so I don’t heat up the rest of the leftovers. But you can if you like!
- Stir everything together and top with another Tbsp of your dressing. Save the rest for later!
- Eat up!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/harvest-salad-maple-mustard-vinaigrette/