Fall Harvest Salad with Turmeric Dressing

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Fall Harvest Salad with Turmeric Dressing- fall’s best produce served with a creamy superfood turmeric dressing. Perfect for the holidays or as a healthy side with dinner!

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Can you guys believe it’s the week of Thanksgiving already?

I’ve been so busy trying to get settled that it snuck right up on me. We don’t have plans to go home this year because it’s a little too soon but I will definitely be making us a meal at home. So far the menu includes my Mushroom Lentil Loaf, Butternut Squash Sweet Potato Casserole, Simple Green Beans and this colorful fall harvest salad.

Because leftovers, duh.

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This salad features some of fall’s best produce: roasted delicata squash, crisp sweet apple, and tart pomegranate arils on a bed of massaged kale.

Then for the dressing, we’re going the superfood route with hemp seeds and turmeric. I’ve been obsessed with MegaFood’s Daily Turmeric Nutrient Booster Powder for months now and have been using it every morning in my daily smoothie. I love that it’s made with farm fresh organic turmeric grown on the shores of Kauai (swoon) and that it’s specifically formulated with nutrients that compliment turmeric, such as black pepper and tart cherry extract, to offer optimum health benefits.*

I figured why not throw it in a dressing too?

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Because the flavor of the powder is pretty subtle, I added a little more ground turmeric with ginger and a pinch of cayenne. Between the creaminess from the hemp seeds and the flavor of the Dijon mustard, shallot, maple syrup and lemon juice; it’s almost good enough to drink. But we’ll save that part for the smoothies. ;)

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Fall Harvest Salad with Turmeric Dressing

Yield: 6 servings

Prep Time: 15

Cook Time: 25

Total Time: 40

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Ingredients:

For the Salad

  • 1 medium delicata squash
  • 2 bunches kale, stems removed and chopped
  • juice of 1 lemon
  • splash of extra virgin olive oil
  • 2 apples, cored and diced
  • 1/2 cup pomegranate arils

 

Turmeric Dressing

  • 1/2 cup hemp seeds
  • 1/2 cup lemon juice (about 2 lemons)
  • 1/4 cup water
  • 1 small shallot, diced (about 3 tablespoons)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 1 scoop Mega Food Daily Turmeric Nutrient Booster Powder
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground turmeric
  • salt to taste
  • pinch of cayenne (optional)

Directions:

Preheat the oven to 400°F then line a baking sheet with parchment paper. Chop off the stem of the squash, slice in half then use a spoon to scoop out the seeds and flesh. Cut each side into 1/2-inch pieces then arrange on the baking sheet. Lightly spray or coat each piece with high heat oil and sprinkle with salt & pepper. Bake for 12 minutes on each side, until tender and light golden brown.

Meanwhile, prepare the salad by placing the kale in a large bowl. Pour in the olive oil, juice of 1 lemon and a pinch of salt. Massage it into the kale for about 1 minute. Top with diced apple and pomegranate arils then set aside.

Prepare the dressing by combining all of the ingredients into a blender. Blend on high until smooth. Add more water as needed to thin. Transfer to a small container and set aside.

Once the squash is done, place it in the bowl with the kale and toss to combine. Top with turmeric dressing, serve immediately and enjoy!

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

 

Disclaimer:

* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

This post was created in partnership with MegaFood, a brand that I have used and loved for years. As always, all opinions and texts are entirely my own. Thank you for supporting the brands that allow me to bring you quality content!

by Sarah on November 21, 2016  //  Fall, Holidays, Recipes, Recipes by Season, Salad, Winter
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