Festive Fall Salad

Greens are cool, but the best part of salads are the toppings. This salad is full of a salty, sweet and sour toppings that make a beautiful presentation. I will often prepare the squash, pomegranate and pumpkin seeds before hand and then combine all of the ingredients right before serving.

This is my favorite salad to bring to family gatherings and it is always a hit, even with kids! I hope you enjoy!

Ingredients:

2 bunches collard greens or kale, stems removed, sliced thin
2-4 tbs. olive oil
2 delicata squash, seeded, roasted, and sliced
¼ cup pumpkin seeds, lightly toasted

2-3 of seasonal fall fruit like apples, pears or persimmons
seeds from 1 pomegranate

½ tsp sea salt, more to taste

Large salad mixing bowl

Directions:

To prepare squash, cut in half the long way and scoop out the seeds, then slice into thin half-moons. Coat squash with avocado oil, ghee or coconut oil. Roast at 400 degrees for 8-10 min., flip them and then return to the over for another 5-6 min. until they are brown and crispy. Once they are done, set aside to cool.

Clean, de-stem greens and slice as thin as possible. Drizzle with 1–2 teaspoons olive oil and sprinkle with salt. Massage greens with your hands, kneading and squeezing until they begin to wilt and become soft. Add to large salad bowl.

Pour pumpkin seeds into a dry pan to toast. Keep a close eye on them, giving them a shake every few minutes until they start to pop and appear toasted. Add to salad bowl.

Slice seasonal fruit into thin slices. If you’re preparing this salad ahead of time, coat them with lemon juice to retain color and freshness. Add to salad bowl.

Remove pomegranate seeds using my favorite under water technique and add to salad bowl.

Drizzle with 1 tbs. of balsamic vinegar and add salt and pepper to taste. Toss all ingredients until well combined then serve and enjoy!