Salads have undergone a fabulous transformation lately. No more dull, limp greens! Now, we're enjoying crunchy lettuces, zesty radicchio, and peppery arugula. Adding candied nuts gives a delightful crunch, while seasonal squashes bring warmth and richness to these dishes. I've also learned to embrace blue cheese, making it the perfect addition to this fall harvest salad that brightens your gatherings.
Even though salads often take a backseat to impressive main courses, this fall harvest salad is designed to shine. It features a delightful mix of robust greens, crunchy seeds, autumn fruits, and the most indulgent cheese you can imagine.
Recipe creator Sophie Collins enjoys serving this simple salad alongside her favorite meals. Whether hosting friends or enjoying a family dinner, this salad consistently impresses, offering a refreshing contrast to richer dishes. Your guests are sure to remember it!
As you prepare for the upcoming baking season, keep this fall harvest salad in mind for when you need a break from sweets. Don't worry; it's rich in its own delightful way.
Description
This vibrant fall salad highlights the seasonal bounty and adds a pop of color to your dining table.
Ingredients
- 1 squash, diced (kabocha or acorn work well)
- 4 bunches of Tuscan kale, de-stemmed and chopped
- 2 tablespoons olive oil
- sea salt
- 1/2 lemon, juiced
- 1 cup pepitas
- 1/2 wheel brie, diced
- 2 pears, sliced
Instructions
- Roast the squash drizzled with olive oil and sea salt at 400°F for 30 minutes until golden.
- While the squash roasts, massage the kale with olive oil and salt, adding lemon juice to taste.
- Toast the pepitas in a pan for a few minutes until they turn golden.
- Assemble the salad by topping the kale with pear slices, brie, roasted squash, and pepitas. Season with salt and pepper to taste.
Notes
Make ahead: You can prepare everything in advance, just add the pear right before serving!
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