Autumn Salad

There is something about fall ingredients that work so well with salads. The sour of the cranberry mixed with the sweet butternut squash over a bed of kale, it is perfection. This Autumn inspired salad uses fresh kale and parsley that you can grow in any of the AeroGardens. 

Grow your own with the:
Mixed Kale Seed Pod Kit 
Gourmet Herbs Seed Pod Kit

Ingredients: 

  • Half a head of garlic
  • Extra virgin olive oil
  • 1/2 butternut squash, cubed 
  • 1 apple, slivered
  • Salt and Pepper
  • 2 Tbs apple cider vinegar
  • 2 Tbs fresh lemon juice
  • 1 tsp local honey
  • Cayenne pepper or paprika to taste
  • 1 large head of kale- grown in your AeroGarden
  • 2 tbs chopped fresh parsley – grown in your AeroGarden
  • 1/2 cup dried cranberries
  • 1/2 cup toasted hazelnuts. walnuts, or almonds
  • Shaved Parmesan cheese
Preparation 
  • Preheat oven to 400ºF. Trim about 1 inch off the head of the garlic, exposing the cloves. Drizzle with 1 teaspoon olive oil, rub it in, then wrap in foil. Place on  baking sheet and roast for 30 – 40 minutes, or until the individual cloves are completely soft. Remove from the oven, set aside, and enjoy the smell of roasted garlic in your kitchen.
  • While roasting the garlic, roast the squash. Toss the cubed squash with 2 tablespoons of the oil, salt and pepper. Spread evenly  onto a large baking sheet and roast for about 20 minutes, flipping halfway through, until the pieces are browned and cooked through. Set aside to cool to room temperature.
  • In a small bowl, stir together 4 tablespoons oil, vinegar, lemon juice, honey, salt and cayenne. Squeeze the roasted garlic into the dressing. Stir well, breaking up the garlic. Set aside.
  • Separate your kale leaves and remove the spine with a sharp knife, then slice into thin strips.  Toss with your dressing, then add the apples, cranberries, nuts, and roasted squash pieces. Top with shaved parmesan and serve.
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