FALL HARVEST SALAD WITH APPLE CIDER VINAIGRETTE #vegetarian #healthy

This Fall Harvest Salad is brimming with fall flavors; cooked butternut squash, delicate wild rice, pepitas, sweet apples, and healthy kale. Also, finish the serving of mixed greens with an occasional Apple Cider Vinaigrette! A dish that is flawless to make ahead!

With so much gathering discussion, one thing it has me is eager! Simply looking every one of these hues puts a grin all over. In spite of my body shouting for solace sustenance, it likewise adores the assortment and wonderful hues that fall produce offers. For example, butternut squash? It takes on an unheard of level when caramelized. Sweet with a dark colored sugar perspective. The orange of the squash with the red of the fresh apples and the delicate, brilliantly tinted green kale makes for one work of art of a fall reap plate of mixed greens formula!

This apple collect serving of mixed greens formula is an easy decision as well. As in, toss it all in a bowl and you are prepared for seven days worth of noshing. Making it perfect for feast preparing; something I am somewhat fixated on. Don't hesitate to include chicken for a protein and power stuffed supper!

Also Try Our Recipe : VEGETARIAN WHITE CHILI

Ingredients
Salad:

• 1/2 cup uncooked wild rice
• 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
• 1 tablespoon olive oil
• 5 cups kale, center rib removed, and sliced thin
• 1 medium apple, cut into 1/2 inch cubes
• 1/2 cup dried cherries
• 1/2 cup toasted pepitas (or pecans)
• Salt
• Black Pepper

Apple Cider Dressing:

• 2 tablespoons apple cider (or apple juice)
• 2 tablespoons apple cider vinegar
• 1/4 cup + 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

Instructions
Salad:

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread into even layer.
2. Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.
3. Meanwhile, cook the wild rice per manufactures instructions. Once cooked, let cool.
4. In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until evenly mixed.

Dressing:

1. In a small bowl, whisk all ingredients together. Set aside.
2. If serving immediately, toss with the dressing and serve.
3. If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.

For more detail : bit.ly/2f6Cttg

Read More Our Recipe : One-Pot Chicken and Rice