Author: Allie, Hamama Success Manager

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 2-4 servings

Try this light but totally satisfying & cozy salad that you can make in a cinch any day of the week. Utilize in-season ingredients, like acorn squash and kale, mix in crunchy toasted quinoa and nuts and top it off with maple vinaigrette for the best cozy fall flavors.

Tip: Roast a bunch of squash ahead of time so you can recreate this salad in even less time later on in the week!

• 1.5 cups kale, shredded
• 1.5 cups fresh spinach
• ½ cup fresh arugula
• ½ cup fresh cilantro, chopped
• Red onion, sliced very thinly, to taste
• Large handful of microgreens, chopped
• 1 avocado, diced
• ½ large acorn squash, sliced and roasted
• Nutritional yeast or grated Parmesan cheese, for the squash
• ¼ cup feta or goat cheese, crumbled
• 1-2 tbsp hemp seeds
• ¼ cup toasted quinoa
• ⅓ cup mixed nuts, toasted (I toasted raw pecans and raw pumpkin seeds in a pan with a dash of olive oil and sea salt until slightly golden and fragrant)
• Maple Vinaigrette (recipe below, or try Trader Joe’s version!)

Maple Vinaigrette:

• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• ⅓ cup extra-virgin olive oil
• Sea salt and freshly cracked black pepper

1. Prepare & roast the squash: Preheat the oven to 400F and line a large baking sheet with parchment paper. Add the ~ ¼ inch thick sliced squash (peeling the skin is optional) to the baking sheet, lightly drizzle with olive oil, and season with salt and roasted vegetable seasoning [or your favorite seasonings]. Toss the ingredients to combine. Roast for 20 to 25 minutes or until the squash is lightly browned and fork-tender. Top with grated parmesan cheese or nutritional yeast and broil for 30-60 seconds, until golden.
2. Prepare the vinaigrette: Whisk together the maple syrup, mustard and apple cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens. Season with salt and pepper to taste. Set aside.
3. Prepare the greens: Place the shredded kale in a large salad bowl and add about a tsp of olive oil. Massage the kale thoroughly with clean hands. Top with your fresh spinach, arugula, microgreens and cilantro.
4. Top the greens with red onion, slightly cooled squash slices, avocado, feta cheese, toasted quinoa, hemp seeds and toasted nuts.
5. Drizzle the maple vinaigrette over the top, toss and enjoy immediately!