Paleo Autumn Harvest Salad with Maple-Dijon Vinaigrette
Total time45 min
Prep time20 min
Cook time25 min
4.5(28)
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Learn more →Ingredients
4 servings
For the salad
- 3 cups butternut squash, peeled and cut into ¾-inch cubes
- 2 tbsp extra-virgin olive oil, divided
- ¼ tsp salt, divided
- ¼ tsp black pepper, divided
- 6 cups curly kale, stems removed and leaves torn into bite-sized pieces
- 1 medium apple, cored and thinly sliced
- ½ cup dry-roasted pecans
- ⅓ cup pomegranate seeds
For the vinaigrette
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp dijon mustard
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- ⅛ tsp salt
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes on a large baking sheet in a single layer. Drizzle with 1 tbsp of the olive oil, sprinkle with 1/8 tsp each salt and pepper, and toss to coat.
- 2
Roast the squash for 22–25 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance. Remove from the oven and let cool for 5 minutes.
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