Description
This fresh fall salad celebrates the seasonal harvest (and brings beautiful color to your table).
Ingredients
Units
Scale
- 1 squash, cut into bite-sized pieces (I like kabocha or acorn)
- 4 bunches of Tuscan kale, de-stemmed and chopped
- 2 tablespoons olive oil
- sea salt
- 1/2 lemon, juiced
- 1 cup pepitas
- 1/2 wheel brie, cut into bite-sized pieces
- 2 pears, sliced
Instructions
- Roast squash with a glug of olive oil and sea salt at 400 F for 30 minutes or until golden.
- Meanwhile, massage kale with olive oil and sea salt. Add lemon juice to taste.
- Toast pepitas on the stovetop for a few minutes until golden.
- Top salad with pear, brie, roasted squash, and pepitas. Add salt and pepper to taste.
Notes
Make ahead: Everything can be made ahead but add the pear at the last minute!