Uncle Matt’s Hearty Fall Salad

Cooler months call for hearty fall salads! And the mom and daughter duo behind Crowded Kitchen dreamt up a healthy blend of roasted butternut squash, crisp apples, pecans, pomegranate, kale, vegan feta, and maple orange vinaigrette featuring Uncle Matt’s Organic pulp free Orange Juice for a tasty immunity boost. The vinaigrette is so easy to whip up and tastes great on pretty much any fall salad. You can use it as a marinade too!

Ingredients

Salad:

1 bunch of organic curly kale
2 organic apples, diced
1 small organic butternut squash, cubed and roasted
1/2 cup pomegranate arils
1/2 cup of organic pecans
Vegan or regular feta and fresh organic thyme, for topping
Salt and pepper to taste

Vinaigrette:

1/4 cup Uncle Matt’s Organic pulp free Orange Juice
1 tbsp organic apple cider vinegar
1 1/2 tbsp organic olive oil
1 tsp organic maple syrup
1/2 tbsp freshly chopped organic thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger

Directions:

Preheat oven to 400 degrees F. Peel squash and remove seeds. Dice into 1/2″ cubes. Drizzle with 1 tbsp of olive oil and season with salt.

Roast for about 30 minutes, or until squash is fork tender.

Whisk together all dressing ingredients. Then, drizzle half of dressing on kale and toss well. Toss with apples, squash, pomegranate and pecans and drizzle remaining dressing. Top with vegan feta and enjoy!

*Recipe and photography courtesy of Crowded Kitchen