Harvest Salad with Maple Balsamic Dressing (Video)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chopped kale and roasted kabocha squash with pomegranate seeds and toasted pecans, dressed with a simple maple balsamic vinaigrette. Sweet, nutty, and earthy, it's perfect for fall and winter. A nutritious salad that feels like a special meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large kabocha squash
- 1-2 tablespoons oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 4 cups dinosaur kale (chopped)
- 1 cup raw pecans (toasted)
- 1/2 cup pomegranate seeds
- 1/3 cup avocado oil
- 1/4 cup balsamic vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons pure maple syrup
- Pinch of salt
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 462mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2507mg
- Calcium
- 215mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 462MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.