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- 2 cups kale, chopped - 1 medium butternut squash, peeled and cubed - 1 large sweet potato, peeled and cubed - 1 cup Brussels sprouts, halved - 1/2 cup walnuts, roughly chopped - 1/2 cup dried cranberries - 1/4 cup feta cheese, crumbled (optional) The main ingredients in the Roasted Fall Harvest Salad bring warmth and comfort. Kale adds a healthy crunch. Butternut squash and sweet potato offer sweetness and earthiness. Brussels sprouts provide a slight bitterness, balancing the flavors. Walnuts add crunch and healthy fats. Dried cranberries bring a pop of tartness. You may sprinkle feta cheese on top, if desired, for a creamy touch. - 3 tablespoons olive oil - 1 tablespoon maple syrup - 1 teaspoon cinnamon - Salt and pepper to taste The seasoning and dressing make all the difference. Olive oil helps vegetables roast nicely. Maple syrup adds sweetness to balance savory notes. Cinnamon offers warmth, perfect for fall. Salt and pepper enhance all the flavors. - Other nuts or seeds - Additional fruits (apples, pears) - Alternative cheese options Feel free to get creative with optional add-ins. Other nuts or seeds can boost crunch and nutrition. Sliced apples or pears bring fresh, juicy bites. You can swap cheeses for your favorites, like goat cheese or vegan options. The Full Recipe provides a guide, but your twist makes it special! 1. Preheat the oven: Start by setting your oven to 400°F (200°C). This heat helps to roast the veggies nicely. 2. Cube the squash and sweet potato: Take the butternut squash and sweet potato. Peel them, then cut them into small cubes. This helps them cook evenly. 3. Halve the Brussels sprouts: Next, grab the Brussels sprouts. Cut each one in half to allow them to crisp up nicely in the oven. 1. Drizzle with olive oil and seasonings: In a large bowl, add the cubed squash, sweet potato, and halved Brussels sprouts. Pour in 2 tablespoons of olive oil. Add maple syrup, cinnamon, salt, and pepper. Toss well so everything is coated. 2. Spread on baking sheet and roast: Lay the seasoned veggies out on a baking sheet. Make sure they are in a single layer. Roast them in the oven for 25-30 minutes. Stir halfway through cooking for even roasting. You'll know they are done when they are tender and slightly caramelized. 1. Toast walnuts in a skillet: While the veggies roast, take a small skillet and add the chopped walnuts. 2. Timing and tips for perfect toasting: Heat the skillet over medium heat. Stir the walnuts often for 5-7 minutes. They should be golden brown and have a nice aroma. Once toasted, set them aside to cool. Follow these steps, and you will have a delicious Roasted Fall Harvest Salad ready to enjoy! For all the detailed ingredients and assembly, check out the Full Recipe. To achieve great caramelization, cut your vegetables into even pieces. This helps them cook evenly. Use high heat for roasting. A temperature of 400°F (200°C) works best. Roast for 25-30 minutes, stirring halfway. This mix of heat and time creates a nice golden color. Different ovens may cook at different rates. If your oven runs hot, check your veggies a bit early. If it runs cool, they may need a few extra minutes. Trust your senses; look for softness and that sweet aroma. When mixing fresh and roasted ingredients, combine them gently. Start with the kale and then add the warm roasted vegetables. This warms the kale but does not wilt it. Mix in the walnuts and dried cranberries last. This keeps them crunchy. To avoid wilting greens, serve right after mixing. A light drizzle of olive oil helps bring the flavors together without making the greens soggy. Serve your salad in a large, shallow bowl for a festive look. You can also dish it out on individual plates. This makes it feel special for guests. Garnish with extra walnuts and cranberries on top. A drizzle of balsamic glaze adds a nice touch. It makes the dish pop with color and flavor. {{image_2}} When making your Roasted Fall Harvest Salad, you can switch things up to fit your taste or needs. Here are some fun ideas: You can skip the cheese in this salad. If you want a creamy texture, try using vegan cheese or avocado instead. For protein, consider adding chickpeas or lentils. They blend well and boost nutrition. Feel free to use different fall veggies. Carrots, beets, or parsnips work great. You can also add fresh herbs like thyme or sage. They will bring more flavor to your salad and highlight the season. If you need a gluten-free option, this salad is a winner. All the ingredients are naturally gluten-free. For low-carb variations, consider using cauliflower instead of sweet potatoes. This swap reduces carbs while keeping it tasty. Explore these variations to make your Roasted Fall Harvest Salad your own. Check out the Full Recipe for more tips! To keep your salad fresh, use an airtight container. Glass or BPA-free plastic containers work best. Store it in the fridge. Leftovers can last about three days. Check for freshness before eating. If you want to warm the roasted veggies, use the oven. Preheat it to 350°F (175°C). Spread the vegetables on a baking sheet. Heat them for about 10 minutes. This keeps them crisp. Avoid microwaving, as it can make them soggy. Store raw vegetables and nuts in cool, dry places. Keep them in sealed bags or containers. This helps maintain their crunch. For vibrant salad greens, wrap them in a damp paper towel. Place them in a plastic bag. This keeps them fresh longer. Yes, you can make this salad ahead. Roasting the vegetables is best done fresh. However, you can prep the veggies and store them in the fridge. Chop and season them the night before. Keep the dressing separate until you are ready to eat. This keeps the salad fresh and crunchy. You can use simple homemade dressings. Here are a few ideas: - Balsamic vinaigrette: Mix balsamic vinegar, olive oil, salt, and pepper. - Maple mustard dressing: Blend maple syrup, mustard, olive oil, and vinegar. - Honey lemon dressing: Combine honey, lemon juice, olive oil, and salt. These dressings add great flavor and complement the salad well. Adding protein boosts the salad’s nutrition. Here are some tasty options: - Grilled chicken: Slice it thin and mix it in. - Chickpeas: Add canned chickpeas for a vegan twist. - Beans: Black beans or kidney beans work well. - Quinoa: Cooked quinoa can also add protein and texture. These options make your salad hearty and filling. For the full recipe, check the link above to make this delicious Roasted Fall Harvest Salad! This roasted fall harvest salad combines tasty ingredients like kale, squash, and sweet potatoes. You learned how to prep and season them for perfect roasting. I shared tips to keep your greens fresh and make your salad look beautiful. You can even swap in seasonal veggies and cater to dietary needs. Enjoy this dish year-round by adjusting ingredients and flavors. Your salad will remain vibrant and delicious, making it a true crowd-pleaser.

Roasted Fall Harvest Salad

Discover the perfect autumn dish with this Roasted Fall Harvest Salad! Packed with vibrant veggies like butternut squash, sweet potatoes, and Brussels sprouts, it’s a delightful celebration of fall flavors. Toss in walnuts and cranberries for crunch and sweetness, topped with optional feta. This healthy salad is easy to make and perfect for cozy gatherings. Click through for the full recipe and elevate your autumn meals today!
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Ingredients
  

2 cups kale, chopped

1 medium butternut squash, peeled and cubed

1 large sweet potato, peeled and cubed

1 cup Brussels sprouts, halved

1/2 cup walnuts, roughly chopped

1/2 cup dried cranberries

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon cinnamon

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Vegetables: In a large mixing bowl, combine the cubed butternut squash, sweet potato, and halved Brussels sprouts.

      Season the Vegetables: Drizzle the vegetables with 2 tablespoons of olive oil, maple syrup, cinnamon, salt, and pepper. Toss until everything is evenly coated.

        Roast the Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

          Toast the Walnuts: While the vegetables are roasting, add the chopped walnuts to a small skillet over medium heat. Toast them for 5-7 minutes, stirring frequently, until they are aromatic and golden brown. Remove from heat and set aside.

            Assemble the Salad: In a large salad bowl, combine the chopped kale and roasted vegetables once they are done. Add the toasted walnuts and dried cranberries.

              Finish with Feta (if using): Sprinkle the crumbled feta cheese on top. Drizzle with the remaining 1 tablespoon of olive oil and toss gently to mix all ingredients.

                Serve: Serve the salad warm or at room temperature, ensuring to incorporate all flavors.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large shallow bowl or on individual plates. Garnish with extra walnuts and cranberries for a festive touch, and drizzle a little more olive oil or a touch of balsamic glaze for added flavor.