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Prep time
45 minutes
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Cook time
45 minutes
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Serves
8
Author Notes
Festive vegan fall salad perfect for the holidays! —nicolelupu
Ingredients
- Salad Ingredients
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1
acorn squash
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1 bunch
lacinato kale
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3 cups
cornbread (cubed)
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2
bartlett pears (red ones if you can find)
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1
pomegranate (seeded)
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1
shallot
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2 teaspoons
macadamia nut oil
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3 tablespoons
maple syrup (divided)
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3-4
sage leaves
- Dressing Ingredients
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2 tablespoons
maple syrup
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2 tablespoons
apple cider vinegar
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1/3 cup
macadamia nut oil
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2 teaspoons
dijon mustard
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1 teaspoon
salt (to taste)
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1 teaspoon
pepper
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1/2 teaspoon
sage leaves (finely chopped)
Directions
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Cube your cornbread and time permitting let it sit out for several hours to firm up a bit.
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Drizzle 2 tablespoons of maple syrup and your chopped sage leaves on the cubes and toss lightly.
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Roast the croutons 10-15 mins until crispy and golden turning once during cooking.
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Lower your oven temp to 375 degrees and line a sheet pan with parchment paper.
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Microwave your acorn squash for approx 3 mins and remove and cut the ends off, seed the squash and place cut side down on a cutting board and cut into slices. Place the slices on the parchment lined sheet pan and brush both sides with approx. 1 tablespoon of your maple syrup.
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Roast for 30 mins or until tender flipping once in between cooking, set aside.
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Finely slice your shallot and add it to a small microwave safe dish with the mac nut oil, microwave 1 min at a time turning the shallots in the dish until they become crispy. (should take a bout 3 mins).
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Make your dressing by whisking all ingredients together in a small bowl or glass Pyrex measuring cup.
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Wash and de-rib your kale and tear into bite sized pieces and add to your salad bowl, add your croutons, top with sliced red bartlett pears, pomegranate seeds, and roasted acorn squash and crispy shallots. Toss with dressing and enjoy!
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