I love eating this fall flavored salad for lunch with Triscuit crackers.
Check out what my pals over at Tasty Kitchen had to say about this recipe:
“It might only be September, but it’s time to usher in fall! This Fall Flavors Salad is not only full of the flavors of fall, but it’s also full of healthy, nutritious ingredients.”
It’s not September anymore and this October-loving-girl is ready for this salad!
Ingredients
2 cups Diced Butternut Squash
1 Tablespoon Bertolli Olive Oil
1 teaspoon McCormick Cinnamon
½ teaspoons Morton Salt
16 ounces, weight Packaged Kale Leaves
1 whole Pomegranate, Seeds Removed
1 cup Chopped Fisher Pecans
Instructions
Preheat oven to 350ºF. Prepare a baking sheet and set aside.
Toss the butternut squash with olive oil, cinnamon and salt. Pour onto baking sheet in a even layer and bake for 10 minutes, or until softened. Set aside and allow to cool before adding to salad.
Once the butternut squash has cooled, place all ingredients in a large bowl and toss to combine. Divide portions evenly and serve!
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Quick Tip: Serve this delightful salad as a light lunch or as a side for your supper.
Thank you to Tasty Kitchen for this great recipe.
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