Rad Recipes: Kelly’s Autumn Harvest Salad with Roasted Squash, Brussels Sprouts, Caramelized Onions (GF, V*, VG*)

My friend Kelly (cupcakekelbel on Instagram) shared this AH-MAH-ZING salad with me to pass along to you. And let me tell you, it’s a beauty! Super hearty and filling without making you feel heavy. You could totally make a meal out of this on it’s own, or serve alongside a lean meat, fish, or pasta dish.

It takes a bit of time to prep because you are roasting the veggies, but hey, that glass of Chardonnay isn’t going to drink itself.

*For vegetarians and vegans, just leave out the bacon altogether.

Adapted from: Kim’s Cravings
(2 servings; approximately 780 calories per serving with regular bacon, 600 with turkey bacon, 475 with no bacon) ;x
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  • For the Salad:
  • 2 sweet potatoes, cubed  (or butternut squash will work)
  • 1-2 lbs. Brussels sprouts, cut in half
  • Cinnamon and salt for sprinkling on veggies before roasting
  • 1 large yellow onion, cut in half and then sliced
  • 2 Romaine hearts, chopped
  • 1/2-1 avocado, sliced and/or diced
  • salt and pepper to taste
  • pecan pieces for garnish (can sub walnuts)
  • pomegranate seeds for garnish (alternatively; dried craisins would work)
  • 4-6 slices cooked turkey bacon (or cooked regular bacon)–chopped
  • For the Vinaigrette:
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste
 
  • 1. Preheat oven to 400 degrees F. Prepare squash and Brussels- cut squash in half, horizontally and use your fingers to remove the seeds. Then cut horizontally into 4ths and chop into cubes. Cut Brussels in half. Place squash, skin side down, and Brussels on a baking sheet. Spray veggies with a natural cooking spray and sprinkle with a generous amount of cinnamon and salt. Roast veggies for about 20-30 minutes at 400 degrees F.

 

  • 2. Meanwhile, heat 1 tablespoon of olive oil at medium heat in a medium skillet. Cut onion in half, slice and transfer to heated skillet. Caramelize onion slices over a medium heat for about 15 minutes, stirring occasionally.

 

  • 3. While veggies are roasting and onion is caramelizing; chop greens and prepare vinaigrette. To make vinaigrette, combine all ingredients in a container with a lid and give it a good shake. Set aside.

 

  • 4. Allow veggies to cool slightly, once they have cooked. Prepare salad by topping the greens with veggies, bacon, avocado and any garnish that you prefer or the suggested garnish of pecan pieces and pom seeds. Pour dressing over the top of the salad and toss to combine.