One of my favorite fall salads is a harvest salad made with kale, roasted butternut squash, and apples. I start by tossing chunks of butternut squash in Croatian extra olive oil, salt, pepper, and oregano. Then, I roast them in the oven until they're tender and slightly crispy on the edges. While the squash is roasting, I chop up some kale and mix it with diced apples and dried cranberries. Finally, I add the roasted squash to the mix and top it off with a balsamic vinegar dressing. It's both sweet and savory, with a lovely combination of textures. This salad makes for a delicious and nourishing meal any time of year, but it's especially tasty during the fall harvest season.
Harvest Salad with Roasted Butternut Squash and Kale
Selo Olive Oil
Toss cubed butternut squash in Selo Olive Oil, salt, pepper, oregano and roast on 400 degrees F for 20-25 min. Toss shredded kale in shallot vinaigrette then add the rest of the ingredients and toss together.