unspecified-51-600x400Total Time: 30 mins
Cook Time: 20 mins
Prep Time: 10 mins
5 c Kale
3 c Arugula
1 Red Apple, medium
1-2 lbs Butternut squash, roasted
3/4 c Cherries, dried
3/4 c pomegranate seeds
1/2 c chopped carrot
1 fennel bulb, cored & sliced
1/2 c sliced radish
1/2 c almonds ( sub any nuts or seeds you wish)
Seasoning for squash: paprika, cumin & chili powder. Toss squash in a mixing bowl with 1 T olive oil.  Give an even sprinkle across all the squash before roasting.
Salad Dressing
1/2 t Garlic powder
1/2 t Dijon mustard
1/2 t black Pepper
1/2 t kosher Salt
2 T Apple cider vinegar or Lemon Juice
7 T Olive oil
Roast cubed butternut squash in a 400 degrees oven for 20 minutes or until golden brown. Let cool. Toss all ingredients together n a large salad bowl, adding squash across the top. In a separate small bowl, combine the salad dressing ingredients and drizzle across salad.
Source: http://www.realgirlskitchen.com/home/

I’m better at eating than cooking 😀 , so all the recipes are from around the web. Also if you want me to write about something comment and soon you’ll see a post about your subject. 🙂 Or simply comment and let me know what do you think about this recipe and how you do it. ❤ | Stay in touch with me on Tumblr  Twitter   Facebook and Instagram  | For collaborations, sponsorships or business inquiries e-mail at allyxoxoblog@yahoo.com . If you want to see your recipe here just send it to allyxoxoblog@yahoo.com

4 thoughts on “Haylie’s Fall Harvest Salad

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