This salad mother fuckin’ SCREEEAMS fall. Just look at it. Now look at it again. How much more fall can a salad get?!
If you like sweet & salty at the same time, this is your recipe! However, if you’re one of those people who hate fruit with savory, or who don’t like hot & cold food mixing… just click out now. Really, it’s ok! I’ve only taken partial offense… /just find you really, really weird hahaha ;)
**IMPORTANT** Ok, so below are actually TWO variations of this salad. I originally made/photographed Variation #1… which I loved! Then, the salad was so good that I wanted to make it for the second night in a row. I didn’t have some of the ingredients, however, so I just winged what I had & made it the same way. GUESS WHAT?! I think I actually prefer the taste of Variation #2 more! That could be because it has fewer ingredients & just seemed easier hahaha. Either way, Variation #1 looks pretty, so its photo is staying the default #VainAF! They are both phenomenal tasting, you can’t go wrong either way.
You get such a nice balance of textures & flavors in this dish. You have crispy apples & pears, chewy sugary figs, crunchy pomegranate seeds, warm cinnamon acorn squash, salty cheese, all dressed in a delish maple syrup vinaigrette!! It’s like Thanksgiving in one dish, minus the turkey.
Let me know if you guys give this salad a try!
Happy eating season <3
Serves: 5
Prep Time: You tell me…
SHIT YOU’LL NEED:
| ROASTED ACORN SQUASH OR SWEET POTATO | **depending on if you're doing salad variation #1 or #2
½ acorn squash, deseeded & cut into ¼” strips OR 2 small sweet potato, peeled & cut into small ½” cubes (this is where you need to figure out if you are doing salad Variation 1 or 2)
2 Tbsp extra virgin olive oil
3 Tbsp maple syrup
½ tsp cinnamon
¼ tsp salt
| MAPLE SYRUP VINAIGRETTE |
½ cup extra virgin olive oil
4 Tbsp (2 oz) maple syrup
4 Tbsp (2 oz) apple cider vinegar
¾ tsp kosher salt
1/8 tsp pepper
1/8 tsp cinnamon
| MAPLE SALAD VARIATION #1 (pictured) |
Roasted Acorn Squash
4 large leaves kale, destemmed & chopped
2.5 oz spinach (1/2 small box from store)
½ honeycrisp apple, sliced thin
½ asian pear, sliced thin
½ cup pomegranate seeds
½ cup dried figs, chopped into tiny pieces
1/3 cup roasted salted pepitas + more for sprinkling on top
¾ cup shaved parmesan + more for sprinkling on top
| MAPLE SALAD VARIATION #2 (my preferred one) |
Roasted Sweet Potatoes
4 large leaves kale, destemmed & chopped
2.5 oz spinach (1/2 small box from store)
½ asian pear, sliced thin
½ cup dried cranberries + more for sprinkling on top
1/3 cup roasted salted pepitas + more for sprinkling on top
¾ cup crumbled feta cheese + more for sprinkling on top
HOW TO DO THE SHIT:
| ACORN SQUASH OR SWEET POTATO |
1. Preheat oven to 400 degrees & line a baking sheet with foil OR parchment.
2. In a bowl, toss chopped acorn (or sweet potato) cubes with remaining ingredients: oil, maple syrup, cinnamon & salt.
3. Spread out on a baking sheet & bake for 30-35 minutes until tender. When they are done roasting, give them a toss to get all the juicy goodness off the tray & set aside.
| MAPLE SYRUP VINAIGRETTE |
1. Whisk ALL dressing ingredients together until it emulsifies. Set aside.
| SALAD |
1. In a large bowl, toss together the roasted acorn squash OR sweet potatoes, dressing, & all remaining salad ingredients.
2. Taste & adjust salt, if necessary. To each plate, add a little extra cheese, pepitas, & dried cranberries!
3. Happy Fall Y’all!
