Fall Harvest Salad With Figs and Candied Pecans

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This fall harvest salad with figs and candied pecans is hearty, healthy, and bursting with fall flavors. Made with abundant harvested vegetables this fall.

Prep Time15

Cook Time45

Total Time1

Course: Salad

Cuisine: American, European

Keyword: Citrus kale salad, Fall Harvest Salad, Fall Kale Salad

Servings:

Calories: 458kcal

Ingredients

1 Butternut squash chopped and roasted
1 Sweet potato chopped and roasted
1 Apple sliced
3 Golden beets chopped and roasted
1 Red bell pepper diced
1 Yellow pepper diced
10 Figs fresh
1 Curly kale large or 2 small
1 cup Blueberries

For the dressing

3/4 cup Extra virgin olive oil
1/4 cup Balsamic vinegar
1 tbsp Apple cider vinegar
2 cloves Garlic minced
2 tbsp Basil finely chopped

Instructions

Roast your vegetables: Preheat your oven to 400°F. Toss chopped sweet potatoes, yellow beets, and butternut squash with olive oil, salt, and black pepper. Spread them evenly on a sheet pan and roast for about 35-40 minutes or until tender and caramelized.
Prepare your salad base: While the vegetables are roasting, wash and chop the curly kale. Massage the leaves with lemon juice, a little olive oil, and a pinch of salt for a softer, less bitter bite.
Assemble the salad: In a large bowl, combine the roasted vegetables, diced peppers, fresh figs, sliced apple, and blueberries. Gently toss everything together.
Make the dressing: In a small bowl or mason jar, whisk together balsamic vinegar, extra virgin olive oil, dijon mustard (and maple syrup or pomegranate molasses), and minced garlic. Drizzle over the salad and give it a gentle toss to coat all the ingredients.
Top it off: Finish with candied pecans, crumbled goat, or feta cheese (if used). For extra bursts of flavor and color, sprinkle in some pomegranate seeds.

Nutrition