Gluten-free, Dairy-free, Paleo, Whole30
When it's Fall, and you notice new produce in the grocery store, go ahead and pick up some of those seasonal beauties to bring home and enjoy. Of course, you will see the assortment of winter squash, pumpkins being the most well known variety, but there are so many other fall foods, such as: pomegranates, persimmons, figs, sweet potato, brussel sprouts, artichokes, and kale.
It's important to take advantage of eating these seasonal foods, and there are several inherent benefits to eating seasonally. The most obvious benefit is that the food is at it's richest and ripest, and therefore at it's peak of nutrient density. But shopping foods that are in season is also good for the environment (less distance to ship), and is more cost effective (foods in surplus are cheaper).
This kale salad would be a pretty addition to a Thanksgiving table, and can easily be sized up, simply by doubling the recipe and serving on a large platter.
*For another super easy delicata squash recipe, see my Sausage and Squash Sheet Pan Meal HERE.
RECIPE
Serves 2
Ingredients
Fall Harvest Kale Salad
3 stalks curly kale, stripped
1 delicata squash
1 persimmon, ripe
2-3 Tbsp pomegranate seeds
2 Tbsp pumpkin seeds
salt and pepper, to taste
Honey Mustard Dressing
1/4 C Dijon mustard
2 Tbsp apple cider vinegar
2 Tbsp honey, raw
salt and pepper, to taste
Equipment
Baking sheet (for roasting the squash) and small paring knife (for peeling the persimmon)
Method
Preheat oven to 375 deg.
Thoroughly wash and dry the squash. Cut the squash down the middle. Scoop out the seeds. I like to use a serrated spoon to do this, but a regular spoon works too.
Slice each half in thin pieces, about 1/2" thick.
Prep the remaining salad ingredients.
Wash and cut the kale off the stalk and chop loosely. Wash and chop the persimmon. To do this, cut the persimmon in half. Use a small paring knife to peel the skin, in one big circular motion (like you would peel an apple). Alternatively, you can use a potato peeler to remove the skin.
Assemble the salad. Using a whisk, combine all dressing ingredients in a bowl and serve on the side, or tossed.
NOTES:
You can make this salad a bit heartier by adding quinoa. If you eat dairy, crumbled feta would also be a nice addition.
If you would like additional tips on eating easy and healthy, please reach out!
You can contact me HERE.
If you make this recipe, I would love to see it! Please tag me on Insta @wholetosoulnutrition
In good health and food freedom,
Alyssa
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