Nourishing Fall Harvest Salad

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Nourishing Fall Harvest Salad


For two bowls:

  • 1 honey nut squash cubed
  • 2 head of broccoli chopped
  • 1 cup of quinoa
  • 1 cup vegetable broth
  • 1.5 bundles of kale chopped and stem removed
  • 1 small handful sage
  • 1 persimon

For the dressing:

  • 1 small handful basil
  • 1 tbsp tarragon
  • 2 tbsp pumpkin purée
  • 4 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/8 tsp ceylon cinnamon
  • 1 pinch ground clove
  • Pinch of celtic salt
  • 1 tsp of maple syrup
  • 2 tbsp filtered water
  • 1 tbsp almond butter


  • Preheat oven to 375. Prepare broccoli by removing from stem and chopping. Drizzle with olive oil and sprinkle with salt on a baking sheet. Roast broccoli for 25-30 minutes or until golden brown and crispy on the edges.
  • Chop honey nut squash into bite size cubes. Heat olive oil in a pan over medium heat. Sauté squash until tender and golden, about 10 minutes.
  • Prepare quinoa according to package directions. Instead of water, I cooked mine in vegetable broth for more flavor. Once it’s cooked, set aside and fluff.
  • Once the squash is cooked, remove from heat. Add chopped kale and sauté until it starts to wilt. Remove from pan.
  • Add another tbsp of olive oil and fry the sage leaves until crispy. Remove from heat and dry on a paper towel to remove excess oil.
  • To prepare the dressing, add all ingredients to a blender or a small bowl and use a handheld immersion blender to blend until combined, uniform and creamy.
  • To assemble the bowl, add quinoa, sautéed kale and squash, the roasted broccoli and the crispy sage. Finish with slices of persimmon and drizzle the dressing on top. Serve warm.

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