Fall Harvest Salad

Warm • Hearty • Filling

The Autumn Harvest Salad is one of my favorites! It’s the perfect blend of flavors and textures that feels like pure comfort in a bowl. It's got multi-colored quinoa for heartiness and protein, raw chopped Brussels sprouts for a fresh crunch, juicy diced apple for sweetness, chopped raw pecans for nuttiness, and vegan feta for a sharp finish. They are all balanced with the creamy goodness of a tangy lemon-mustard vinaigrette. The star? Roasted delicata squash - it adds a warming touch. This salad is as satisfying as it is cozy—true fall comfort food while remaining 100% healthy. 🍂 

🥗 Salad Recipe:

3 cups chopped raw brussels sprouts

1 chopped organic apple

2oz chopped raw pecans

1 cup cooked multi-colored quinoa

Mix all in a bowl, toss with dressing, garnish with vegan feta and roasted delicata squash. 

🥗 Dressing Recipe:

1 oz spicy brown mustard

4 oz olive oil

1 oz maple syrup

1 oz red wine vinegar

1 oz fresh lemon juice

Pinch of sea salt

*Serves two people.

*Delicata squash is unique because its skin is tender and delicious, making it the only squash you don't have to peel before enjoying!

To prepare squash: slice off ends, quarter and remove seeds, slice in 1/2" rainbows (skin on), toss in olive oil, and lay on a baking sheet. Sprinkle with sea salt and freshly cracked pepper. Bake at 400ºF until it starts to brown.

Enjoy!