Autumn Salad

Are you looking for a show-stopping side dish for your Thanksgiving dinner? This autumn salad is absolutely beautiful and packed with nutrition from the beta-carotene in the delicata squash to the polyphenols in the pomegranate seeds . This version was inspired by the talented Anna Watson Carl of The Yellow Table. She creates the most beautiful and delicious seasonal recipes - check out her work!

Makes 1 large salad - serves 6-8

• 1 large delicata squash - cut into 1/2 inch half moon slices

• 2 cups of brussels sprouts (halved or quartered)

• 1 shallot - cut in half lengthwise and cut into thin half moon slices

• 1 cup of curly kale - de-stemmed and thinly sliced (like julienne)

• 1/4 cup of fresh parsley - finely chopped

• 1/4 cup of fresh mint - finely chopped

• 1/4 cup of EVOO

• 1/4 cup fresh pomegranate seeds

• 1 cup quinoa (tri-color)

• 1 lemon

• 1 teaspoon of raw honey

• Roasted sunflower seeds (for garnish)

• Feta crumbles (for garnish)

1. Pre-heat oven to 425F. Place brussels sprouts, delicata slices, and shallot slices onto baking sheet lined with parchment paper. Drizzle with EVOO and sprinkle 1 teaspoon of fine sea salt over the veggies.

2. Roast veggies for 20-30 mins until soft and caramelized. I like to flip the veggies with spatula at the half way mark to allow for even browning on both sides. Remove veggies from oven and allow to cool on another baking sheet or platter (to speed cooling time).

3. While veggies are roasting, bring quinoa and 1.5 cups of water to boil in medium-sized saucepan. Once at a boil, reduce heat to low-medium. Simmer, uncovered, for 15 minutes. Then remove pan from heat and let sit covered for 5 minutes. Remove lid, fluff with fork, and place on sheet pan or platter to cool as well. Cooling the veggies and quinoa prior to assembly prevents the salad from becoming soggy.

4. Make dressing by slowly adding the 1/4 cup of EVOO to the juice of 1 lemon, zest of 1 lemon, and 1 teaspoon of raw honey in a mixing bowl. Whisk in the EVOO slowly to emulsify.

5. Combine the cooled veggies, quinoa, herbs & greens in large mixing bowl. Gently toss the salad with the dressing.

6. Top the salad with feta crumbles, pomegranate seeds, and sunflower seeds. Add additional salt to taste if needed. Serve chilled or at room temp.