Harvest Salad
with Warm Spices and Tangy Dressing
Prep Time
45 minutes
Number of Servings
Serves 2
Ingredients

  • Salad

    • 1 Tbsp pure maple syrup
    • 2 tsp olive oil
    • [q:1/2] tsp ground cinnamon
    • [q:1/4] tsp sumac
    • [q:1/4] tsp chili powder
    • [q:1/4] tsp salt
    • 2 large purple carrots, peeled and diced
    • 1 red onion, chopped into eighths
    • 2 cups seeded and diced butternut squash (small cubes)
    • 1 cup cooked chickpeas
    • [q:1/4] cup pumpkin seeds
    • 2 cups Tuscan kale, stems removed, finely chopped
    • 1 cup cooked wild rice
    • 1 Tbsp dried cranberries
    • [q:1/2] apple, cored and diced
    • 2 Tbsp chopped fresh parsley

  • Dressing

    • 1 tsp whole-grain mustard
    • 2 Tbsp fresh lemon juice
    • 1 tsp olive oil
    • 1 tsp pure maple syrup
Directions
  1. Prepare salad: preheat oven to 400°.
  2. In a large bowl, mix maple syrup, oil, cinnamon, sumac, chili powder, and salt. Add carrots, onion, squash, and chickpeas. Toss until well coated. Transfer mixture to a baking sheet and bake for 20 minutes. After 20 minutes, add pumpkin seeds to pan and bake for an additional 5 minutes.
  3. In the meantime, prepare dressing: in a small bowl, whisk together mustard, lemon juice, oil, and maple syrup.
  4. In a large bowl, combine dressing and kale. Massage with your hands to soften kale. Combine with cooked rice, cranberries, apple, parsley, and baked carrot mixture.
Nutrition Info
608 Calories, 19 g Protein, 0 mg Cholesterol, 102 g Carbohydrates, 38 g Total sugars (14 g Added sugars), 18 g Fiber, 18 g Total fat (3 g sat), 619 mg Sodium, [nut:5] Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Folate, Magnesium, Phosphorus, [nut:4] Vitamin B2 (riboflavin), Zinc, [nut:3] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin E, Iron, Potassium, [nut:2] Calcium