FALL HARVEST SALAD

Prep Time: 20 Minutes

Servings: 4

INGREDIENTS:

• 2 Tablespoons of Olive Oil
• 1 Medium Sized Red Apple
• 1 Cup Raw Pecans
• 1 Tablespoon Brown Sugar
• 1/4 Cup Goat Cheese or Feta Cheese
• 1/4 of Thinly Sliced Red Onion
• 5 Oz Fresh Mixed Salad Greens
• 2 Cups Butternut Squash
• 1 Tablespoon of Cajun Season
• Cooking Oil Spray

Salad Dressing:

• 1 Teaspoon Lemon Juice
• 1 Tablespoon Olive Oil
• Sea Salt To Taste
• 1 Tablespoon of Raw Honey
• Black Pepper To Taste
• 1 Teaspoon of Dijon Mustard
• 1 Teaspoon Pomegranate Vinegar

DIRECTIONS:

1.) In an air fryer or baking oven, line your tray with parchment paper. Add your butternut squash to the tray and season with Cajun seasoning and cooking oil spray. Toss to incorporate everything together. Air fry or bake the butternut squash at 350 Degrees or until slightly toasted. Once ready, remove and allow to cool.

2.) In a pan, add in your raw pecans and brown sugar. Toss to make sure it is cooked well. Roast the pecans on low flame until it is toasted. Remove and set aside.

3.) For the Salad dressing, mix together lemon juice, olive oil, sea salt, raw honey, black pepper, Dijon mustard, and pomegranate vinegar. Mix well until the dressing is emulsified.

5.) Wash your salad greens in ice water. Pat dry and add to your bowl.

4.) Add in the thinly sliced red onions, the butternut squash, sliced red apples, pecans, and dressing to the bowl. Mix lightly until everything is incorporated.

5.) Top the salad with goat cheese and serve immediately as its own or with the desired protein of your choice. Enjoy!