Harvest Salad


For the Salad

  • 3 C  Butternut squash, cut into 1-inch cubes (you can often find them already cubed in the produce section)
  • 12oz  Brussels sprouts, trimmed and cut in half
  • 1/3  Red onion, sliced
  • 1 T  The Olive Grove’s Rosemary Olive Oil
  • Sea salt and Black pepper
  • 3 C  Kale, chopped
  • 1 large  Honeycrisp apple, chopped
  • 1/2 C  Dried cranberries
  • 1/2 C  Pumpkin seeds
  • 4oz  Goat cheese, crumbled

For the Dressing:


Preheat oven to 400 degrees.  In a medium  bowl, combine butternut squash, Brussels sprouts and red onion and toss with 1 T olive oil, salt and pepper.  Spread evenly on a baking sheet and roast for 35-40 minutes.  Remove from the oven and let cool to room temperature.

While the vegetables are cooling, make the dressing.  In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, mustard and garlic.  Add salt and pepper to taste.

In a large bowl, combine the roasted vegetables, kale, apple, cranberries, pumpkin seeds and goat cheese.  Drizzle with dressing, mix well and serve.

Serves 8