Autumn Salad







Step 1

Preheat oven to 425.

Step 2

Scatter butternut squash onto a sheet pan. Toss squash with coconut oil, 2 teaspoons maple syrup and ¼ teaspoon salt. Roast for 20-25 minutes until tender and caramelized.

Step 3

Whisk together dressing ingredients: walnut oil, remaining teaspoon maple syrup, balsamic, plus a generous pinch of salt and pepper. Set aside.

Step 4

On a serving platter or salad bowl, combine kale, caramelized squash, quinoa, avocado, persimmon and pepitas. Drizzle dressing over the salad until ingredients are glistening with a nice coat of dressing. (Note: you may have excess dressing leftover).

Step 5

Season with additional salt and ample ground black pepper.


  • 1 delicata squash, seeds removed, sliced into ½ inch semi-circles (skins left on); or 2 cups cubed butternut squash, skin removed
  • 1 tablespoon melted coconut oil
  • 2 teaspoons + 1 teaspoon maple syrup
  • Kosher salt
  • ¼ cup walnut oil
  • 3 tablespoons balsamic vinegar
  • Coarsely ground black pepper
  • 8-9 cups (6 ounces) tender baby kale leaves
  • 1 cup cooked quinoa, warm or room temp
  • 1 avocado, peel and pit removed, sliced thin
  • 1-2 mandarin oranges, peeled and separated into segments
  • ¼ cup pepitas (toasted pumpkin seeds)
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