Vibrant orange, deep red, lots of green, and beautiful purple all coming together to create this gorgeous fall salad!
Squash, specifically butternut squash is in abundance during the fall. I love adding it to salads because it adds fibre, potassium, Vitamin A, Vitamin C and so many more nutrients. The fibre in the butternut squash will help keep you feeling full, which makes a great salad to take to work or school. Fibre also helps balance your blood sugar levels, which is important to help avoid that afternoon crash.
This salad also has lots of baby kale, shredded Brussels sprouts and red cabbage. These vegetables are an amazing sources of vitamins, minerals and antioxidants! I highly suggest using a mandolin to shred the Brussels sprouts and red cabbage, as it will take you very little time.
Gorgeous Fall Salad Recipe
1 butternut squash, skin removed and chopped into cubes
1 tbsp olive oil
3 cups baby kale
2 cups Brussels sprouts, shredded
1 ½ cup red cabbage, sliced
2 tbsp pomegranate seeds
2 tbsp pumpkin seeds
3 tbsp apple cider vinegar
1 tbsp mustard
1 tbsp maple syrup
Pinch of salt
- Preheat oven to 375 degrees F.
- Add butternut squash and olive oil to baking sheet and mix together. Place in oven for about 45 minutes, flipping oven half way.
- In the meantime, add dressing ingredients to a small bowl and mix.
- In a large bowl, add remaining salad ingredients and roasted butternut squash. Then add dressing and combine.
Written by: Brittney DesRosiers, B.Sc. Nutrition
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