The Ultimate Fall Harvest Salad is here!

Can you believe that Fall is finally here?

Obviously I can’t be the only one obsessed with fall, right?! I’m ready for cooler weather the most – so over 90 degree days. Fall brings a new season of produce, and this salad is packed with all of my favorite flavors. Butternut squash, sweet potato, apple, kale, cabbage, and brussel sprouts – a delicious and nutritious flavor combo. The dried cranberries and freshly shaved parmesan also add that extra kick of flavor to take this over the edge – you won’t want to miss this dish!

The Ultimate Fall Harvest Salad

Print Recipe

★★★★★

5 from 2 reviews

A delicious fall harvest salad packed with flavor and nutrition! Eat the rainbow with this beautiful autumn salad. Naturally gluten-free, and also vegetarian.

• Author: Caroline
• Prep Time: 8 min
• Cook Time: 30 min
• Total Time: 38 min
• Yield: 8 servings 1x
• Category: Salad
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 bunch dinosaur kale, chopped and sliced thin
• 1/2 head purple cabbage, sliced and chopped thin
• 1 butternut squash
• 1 large sweet potato
• 1 TBSP olive oil
• sprinkle of salt and pepper
• 1/4 tsp smoked paprika
• 2+ cups brussel sprouts, halved
• 1 medium apple, cut and sliced into matchsticks
• 3 TBSP olive oil
• 3 TBSP apple cider vinegar
• 1 lemon, juiced
• 1 TBSP dijon mustard
• 1 TBSP honey
• 1/4 tsp salt
• 1/8 cup hemp seeds
• 1/4 cup chopped pecans or walnuts
• 1/4 cup dried cranberries
• freshly shaved parmesan for topping

Instructions

1. Preheat oven to 375 degrees. Chop sweet potato into bite sized pieces, and cut brussel sprouts in half. Add to sheet pan and drizzle with 1/2 -1 TBSP olive oil and season with salt, pepper, and paprika.
2. Cut both ends off butternut squash. Peel skin, then chop into 1/4″ cubes. Add to second baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Add both baking sheets to oven and roast for 25-30 minutes, checking halfway through.
4. While vegetables are roasting, prepare remaining ingredients. Add 3 TBSP olive oil, apple cider vinegar, lemon juice, dijon mustard, honey, and salt to a small bowl and whisk. Set aside.
5. Thinly slice and chop cabbage and kale and add to a large serving bowl. Cut apple into matchsticks and add to serving bowl.
6. Once veggies are done roasting, let cool. Once cool, add to salad and sprinkle with cranberries, nuts, and hemp seeds. Drizzle dressing over salad and toss. Serve with freshly shaved parmesan. Enjoy!

Keywords: fall harvest autumn salad vegetarian

One of the simplest ways to add more nutrients and variety into your diet is to think about COLOR. Different dark hues  of plant foods have different phytochemicals -powerful disease-fighting properties! So think about the rainbow when it comes to your overall eating pattern, and try new foods with different colors for different flavors and nutrition! (think: beets, bell peppers, leafy greens, tomato, squash, cabbage, carrots…)

How have you added some colors to your plate today?