This Harvest Salad is full of fall flavors; roasted butternut squash, tender wild rice, pepitas, sweet apples, and hearty kale. And finish the salad with a seasonal Apple Cider Vinaigrette! A dish that is perfect to make ahead!
My mind is swirling! So many positive thoughts flying around.
Last Thursday and Friday, I spent my days at Chopped Con here in KC. It was a couple informative days spent with some of my favorite ladies from all over the US. Even though we may talk weekly through our blogging worlds, the times we actually spend in person, are limited. So those few days were filled with so much talking and catching up. Something this mama really needed!
Thursday afternoon I had the pleasure of learning new photography tips and tricks from professional food photographer, Matt Armendariz. Mind blown! His ability to take a stunning photo of a simple and gorgeous bowl of radishes ignited a fire inside of me to really take my photography to the next level. Attempt dark photography and really listen to what my mind is trying to tell me.
Photography is a passion of mine yet one of the hardest tasks I have ever battled. Granted running this blog single-handedly is right up there, but photography is very unique to each person. Being able to manipulate light and work with composition all at the same time, can drive a woman mad, yet bring so much joy when those visions come to life.
While I bounce back and forth between light and airy photos to moodier, I am trying to find my style. But the most rewarding part of photography is there is always something new to learn. Never stop learning!
On Friday, I had the privilege of meeting Amanda from I Am Baker. Let me tell you, if you need a good laugh, look no further. Witty, warm-hearted and an all-around a joy to be around! Not to mention, she makes some drool-worthy treats. She spoke about social media engagement on Facebook and Instagram. My take away? Break the rules and do you! I believe that should be my life motto…
One thing I love the most about attending conferences is the fire it puts in me. New ideas and passion have been created again, and the drive it gives me to keep trucking despite what circumstances maybe!
What’s in a Harvest Salad?
All these colors puts a smile on my face. Despite my body screaming for comfort food, it also loves the variety and beautiful colors that fall produce offers. Such as butternut squash? It takes on a whole new level when caramelized. Sweet with a brown sugar aspect. The orange of the squash with the red of the crisp apples and the tender, brightly hued green kale makes for one show stopper of a fall harvest salad recipe!
I can’t go without mentioning the harvest salad dressing. It has fall written all over it! Made with the perfect autumn beverage, apple cider, this dressing is sweet and fall in a glass. May need to make a double batch, as we flew through our first batch. You won’t be sorry!
This harvest salad recipe is a no brainer too. As in, throw it all in a bowl and you are ready for a week worth of noshing. Making it ideal for meal prepping; something I am slightly obsessed with. Feel free to add chicken for a protein, power packed meal!
meal prep tips:
Make the dressing and store in a sealed container.
Precook the rice. Add to kale, with cooked squash, nuts, and cranberries. Before serving add apple and dressing. If you choose, you can add the apple before but it may discolor slightly but it will not affect the salad that much. Flavor will still be great.
This Fall Harvest Salad is perfect for make ahead meals, such as lunches or holiday side dishes!
Need more fall inspiration?
This Fall Harvest Salad is full of fall flavors; roasted butternut squash, tender wild rice, pepitas, sweet apples, and hearty kale. And finish the salad with a seasonal Apple Cider Vinaigrette! A dish that is perfect to make ahead!
15 minPrep Time
15 minCook Time
30 minTotal Time
- 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)
- Black Pepper
- 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
- 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.
- Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.
- Meanwhile, cook the wild rice per manufactures instructions. Once cooked, let cool.
- In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until evenly mixed.
- In a small bowl, whisk all ingredients together. Set aside.
- If serving immediately, toss with the dressing and serve.
- If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.