This salad is my autumn staple. It’s perfect for when the weather changes and it’s too cold for summer salads, but you still want healthy, salad goodness. The pumpkin/squash, apple, walnuts and kale combo in this is total autumn vibes. Enjoy!

Autumn Salad
  1. Salad Ingredients
  2. 1 small pumpkin or squash, cut into 1⁄2 inch thick slices
  3. 1 red onion, cut in quarters, skin still on
  4. 2 garlic cloves
  5. 1 tablespoon olive oil
  6. 2 pinches sea salt
  7. 8-10 stalks of kale, chopped bite size
  8. 1⁄2 Tablespoon olive oil
  9. pinch of sea salt
  10. 1 apple, chopped small
  11. 1⁄2 cup walnuts, chopped
  12. Dressing Ingredients or you can just use olive oil and sea salt
  13. 3 Tablespoons walnuts
  14. 4 Tablespoons olive oil
  15. 2 teaspoons apple cider vinegar
  16. 2 pinches sea salt
  17. 2 teaspoons Dijon mustard
  18. 2 Tablespoons water
  19. 1/2 teaspoon honey
  1. Pre-heat over to 200C/ 400F.
  2. In a bowl, toss the pumpkin slices and red onion quarters with olive oil and sprinkle with 2 pinches of sea salt or more to coat. Spread the pumpkin and onion on a baking tray, along with the garlic cloves. Place in the over to roast until pumpkin is tender when pierced with a fork, and onion is soft, about 30 minutes.
  3. In that same bowl that the pumpkin was in (less dishes to wash), add the chopped kale, 1⁄2 tablespoon of olive oil and pinch of sea salt. Massage the olive oil and salt into the kale until it softens. Add the chopped apple and walnuts. Set aside until pumpkin is finished roasting.
  4. In the blender, add all the dressing ingredients and blend well. *optional- if you want to wait for the pumpkin to finish cooking, you can use the roasted garlic from the tray and add it to the blender and blend into the dressing as well.
  5. When the pumpkin is finished, remove from oven and set baking tray aside to cool. Then chop the roasted pumpkin into bite size pieces and add to your kale salad mix. Toss salad with dressing before eating to coat evenly.
Jennifer Moore