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Fall Harvest Salad

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Dinner, Salad – American
By Kelly Djalali – Serves: 4-6
Prep Time: 30 minutes – Cooking Time: 20 minutes – Total Time: 50 minutes

A hearty salad full of color, perfect for your Thanksgiving table. Kale, radicchio, apples and onions are beautifully paired with roasted butternut squash and Brussels sprouts, coated in a warm citrus dressing.

Ingredients

  • Salad
  • 1 Medium Butternut Squash, peeled and sliced
  • 15-20 Brussels Sprouts, halved
  • 2-3 tbsp. Olive Oil
  • Kosher Salt and Pepper to taste
  • 1 tsp. Red Pepper Flakes
  • 1 Head Radicchio, leaves torn into pieces
  • 1 Bunch Kale, stems removed and torn into pieces
  • 1 Gala Apple, thinly sliced wedges
  • 1/2 -1 Medium Red Onion, thinly sliced
  • 1 cup Toasted Pecans, broken into pieces
  • Parmesan, shaved (optional)
  • Dressing
  • 1/4 cup Fresh Orange Juice
  • 1 Small Shallot, minced
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Pure Maple Syrup
  • 1 tbsp. Dijon Mustard
  • 1.5 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper
  • 1/3 cup Olive Oil
  • Pecans
  • 1 tbsp. Unsalted Butter
  • Pinch of Kosher Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Sugar
  • 1/8 tsp. Cayenne Pepper

Instructions

Roasted Veggies

1

Preheat oven to 450 degrees.

2

Remove outer leaves of Brussels sprouts and trim bottoms, cut in half.

3

Peel Butternut squash and slice into even pieces.

4

Place sprouts and squash in a large bowl and toss to combine with olive oil, salt, pepper and red pepper flakes.

5

Spread in a single layer on a sheet tray and bake for 20 minutes, or until golden.

Salad

6

Wash kale and tear leaves from stems, tearing leaves into bite-sized pieces. Place in a large bowl and set aside

7

Wash radicchio and tear leaves into bite-sized pieces. Set aside separately from the kale.

8

Thinly slice red onion into rings. Set aside.

Pecans

9

Break up pecans by hand so they have irregular edges and shapes. Over medium low heat, melt butter in a skillet and add the pecans. Add salt, black pepper, sugar, and cayenne pepper. Stir pecans in the melted butter until golden and fragrant, about 3-5 minutes. Remove pecans from skillet and set on a paper-towel-lined plate. Set aside.

Dressing

10

Pour all ingredients except for the olive oil in a skillet on medium heat. Whisk to combine and bring to a simmer. Once simmering, whisk in olive oil and keep whisking, let simmer for one minute. Remove from heat and pour dressing into a heat proof measuring cup.

Assembly

11

Pour 1/3 hot dressing over kale and massage until kale is tender and slightly wilted.

12

Add radicchio and toss by hand to combine.

13

Add apple and onion slices, pour another 1/3 of the dressing and toss by hand to combine.

14

Add roasted veggies and add last 1/3 of the dressing. Gently hand mix to combine.

15

Just before serving, add pecans and shaved parmesan.