Fall Harvest Salad

While we tend to want heavier meals during the colder months like chilis and pasta, having lighter options like this Fall Harvest Salad is a must fall recipe. This is one of our favorite salads to make throughout the week as it only requires a few ingredients and has all of the fall seasonal produce we love: apples, pomegranate seeds and butternut squash. Feel free to swap in some acorn or delicata squash, brussels sprouts and or candied pecans for a twist. 

Ingredients:

2 cups of mixed greens 
½ cup pomegranate seeds
2 cups of cubed butternut squash
3 beets, peeled and roasted, then cubed
1 tbsp olive oil 
1 honeycrisp apple
6oz goat cheese
6oz walnuts
2 Original Turkey sticks, chopped 

Dressing: 

⅓ cup tahini 
1 lemon juiced
1 tbsp maple syrup
1/2 tsp sea salt 
2 garlic cloves minced 

Directions:

1. Blend all ingredients in a blender or in a mason jar. 
2. Add About 2-4 tbsp of water to thin. 

Directions:

1. Toss the butternut squash in olive oil, sea salt and 1 tsp cinnamon. Roast in the oven at 400º for 20-30 minutes. On a separate baking sheet, roast your beets in olive oil and sea salt. 
2. Make the salad with mixed greens, sliced apple, your roasted + cooled squash and beets, walnuts, and chopped Turkey. 
3. Pour on dressing on top! Serve and enjoy.

 Craving a hearty and flavorful salad? Try our Chomps Cobb Salad.

Photos by Kaitlin Yocom