Harvest Salad
This Harvest Salad is full of hearty fall vegetables, in season fruit drizzled with a healthy and simple apple cider vinaigrette. Made with kale, endive, crispy apples, fresh cranberries, pomegranate aerils, and crunchy pecans and seeds. Gluten free, vegan, refined sugar free with paleo, low carb, keto & Whole30 options.
Ingredients
For the roasted vegetables: (optional)
- 1 cup peeled and diced pumpkin , (can also sub with delicata, kabocha or butternut squash)
- 1/2 teaspoon olive oil
- 1/8 teaspoon fine sea salt
For the vinaigrette:
- 3 tablespoons avocado oil or olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh orange juice , for low carb use lemon juice
- 1 teaspoon maple syrup , for low carb use 2 drops liquid monk fruit extract & leave out entirely for Whole 30
- 1/4 teaspoon dried thyme
- 1/8 teaspoon fine sea salt , or to taste
- freshly cracked black pepper , to taste
For the salad:
- 1 8 ounce bunch kale (about 4 cups) , stemmed & chopped
- 2 cups curly endive , leaves separated and chopped
- 1 apple (Honeycrisp, Granny Smith or Pink Lady) , washed & cut into slices (leave out for low carb / keto)
- 2 tablespoons toasted pecans
- 2 tablespoons toasted pumpkin seeds (pepitas)
- 1 tablespoon toasted sunflower seeds
- 1 tablespoon sliced almonds
OPTIONAL:
- 1 tablespoon pomegranate arils , optional
- 3-4 fresh cranberries , optional
- 1 pear (red Bartlett) , washed and cut into slices (leave out for low carb / keto)
- 1/2 cup sliced cooked chicken breast , (rotisserie, baked or grilled)
Instructions
Make the vinaigrette:
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Make the vinaigrette by adding avocado oil, apple cider vinegar, orange juice (or lemon juice), Dijon mustard, thyme, salt and black pepper in a mason jar or bowl and shake or whisk to combine.
Add sweetener of choice depending on what diet you are following. For a paleo friendly sweetener, use maple syrup and for low carb / keto - you can use 1-2 drops of liquid monk fruit or stevia.
Prep and Assemble the salad:
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Add kale and 1 tablespoon of vinaigrette to a large bowl. Massage leaves for 2-3 minutes, until leaves have softened. Add endive and another 1 tablespoon of dressing and toss to combine. Allow to sit while you prepare the other ingredients.
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Slice or chop the apples and pears (if using) and layer on top of the kale.
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Once your roasted pumpkin is done, add a few to your salad and top with chicken (or leave out for a vegetarian / vegan version), sprinkle some pecans, blueberries, pumpkin seeds, sunflower seeds and slivered almonds.
Drizzle the remaining dressing over the salad. Toss before serving.
If adding the Rooast Roast the Pumpkin:
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Preheat oven to 400 F. Spread pumpkin on a parchment lined baking sheet in a single layer. Drizzle with 1 teaspoon olive oil and 1/4 teaspoon salt. Roast for 25-35 minutes until tender. (If you have an air fryer - you can also air fry for 15-20 minutest at 400F). Let cool.
