In a season of rich desserts and robust dishes, this salad emerges as a delightful contrast. It incorporates the finest fall produce, offering a refreshing and nutritious alternative that balances the traditional holiday palate.

ingredients

autumn harvest Salad

• 2 bunches kale, de-stemmed and chopped
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 2 apples, cored and diced
• 1 medium Delicata or Acorn squash
• 1/2 cup pomegranate seeds
• 1 teaspoon extra virgin olive oil
• Pinch of salt

tumeric ginger dressing

• 1/2 cup hemp seeds
• 1/2 cup lemon juice
• 1/4 cup water
• 1 small shallot, diced
• 1 clove of garlic, diced
• 2 tablespoons The Ginger People® Turmeric Juice or 1 tablespoon The Ginger People® Minced Turmeric
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup, honey or agave
• 1/4 teaspoon The Ginger People® Minced Ginger
• Pinch of salt and cayenne, to preference

directions

1. Preheat the oven to 400°F. Chop off the stem of the squash, slice in half then use a spoon to scoop out the seeds and flesh. Cut into ½ inch pieces, toss with oil, salt and pepper and arrange on a baking sheet.
2. Bake for 12 minutes on each side until tender. Alternatively, bake in the air fryer on 400°F for 15 minutes.
3. While the squash is baking, place kale in a large bowl and massage with olive oil, lemon juice and a pinch of salt. Top with diced apple, pomegranate and baked squash.
4. Combine all dressing ingredients in a blender on high until smooth. Add water as needed for desired dressing consistency.
5. Top with turmeric dressing and enjoy.