Meatless Friday: Autumn Salad

Our friends at Sophia Institute Press share a recipe from their new book, Feast Faith Flourish. Download our printable recipe card!

Try this recipe for a creative Thanksgiving side dish or anytime in the fall!

Autumn Salad

Ingredients:

4 cups kale
1/4 cup freshly grated parmesan
2 honeycrisp apples, thinly sliced
1/2 cup pomegranate arils
1/2 delicata squash, deseeded and sliced into 1/2-inch crescents
3 Tbsp pumpkin seeds

Instructions:

1. Roast your squash. Preheat oven to 450 degrees. Drizzle squash with your fat of choice, and season with salt and pepper and 1 Tbsp of maple syrup. Roast until browned and then set aside.
2. Place the kale in a large bowl, then drizzle a small amount of the vinaigrette over it and massage it into the kale with
clean hands.
3. Add in and arrange the sliced apples, parmesan, pumpkin seeds, squash, and pomegranate. Serve with more dressing
on the side. If you are making this several hours in advance, consider letting the apples sit for a few minutes in water mixed with lemon juice to keep them from browning.

Vinaigrette:

1 Tbsp maple syrup
2 Tbsp apple cider vinegar
2 Tbsp extra-virgin olive oil
1 tsp cinnamon
1 tsp dijon mustard
Dash cayenne pepper
Salt and pepper, to taste

Combine all of the vinaigrette ingredients in a jar with a lid. Shake to combine. Store any leftovers in the fridge for 1 week.

This recipe is reprinted in its entirety from Feast Faith Flourish: Holistic Wellness in Light of Eternity. Ask for this book at your local Catholic bookseller, or order online from Amazon.com or the publisher, Sophia Institute Press.