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Fall Harvest Baked SaladFall Harvest Baked Salad
Fall Harvest Baked Salad
Fall Harvest Baked Salad
While there’s lots to love about this Fall Harvest Baked Salad — the crispy kale and cabbage, the roasted veggies, the pumpkin spice — its approachability ranks top on our list. If you’re a bring-your-lunch-to-work (or your home desk) type of person, this salad is a super hearty choice. But it’s just as great as a satisfying weeknight meal or robust side dish.
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Recipe - GOLDEN VALLEY (+Wines & Spirits)
Recipe: Fall Harvest Baked Salad
Fall Harvest Baked Salad
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
FOR THE BAKED SALAD: 1 small Black Futsu squash or 2 medium delicata squash, halved, seeded and thinly sliced
2 tablespoons organic extra virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup quinoa, cooked to package instruction
¼ teaspoon L&B Pumpkin Spice
½ green cabbage, halved, cored and thinly sliced
1 bunch Lacinato kale, thinly sliced
FOR THE HONEY SAGE DRESSING: ¼ cup organic extra virgin olive oil
10 medium sage leaves
1 garlic clove, thinly sliced
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
  1. To roast the vegetables: Evenly space 3 racks in the oven and heat to 400 F. Line 3 sheet pans with parchment paper.
  2. On one sheet pan, spread the sliced pumpkin or squash. Drizzle it with 2 teaspoons of olive oil and season with salt and black pepper. Toss to coat.
  3. On the second sheet pan, spread the cooked quinoa. Drizzle with 1 tablespoon of olive oil and sprinkle with the pumpkin spice. Season with salt and black pepper. Toss to coat.
  4. On the third sheet pan, spread the cabbage, drizzle with 1 teaspoon of olive oil and season with salt and black pepper. Toss to coast.
  5. Transfer the sheet pans to the oven and roast for about 20 minutes or until the pumpkin or squash is tender and starting to caramelize, the quinoa is golden and lightly crispy and the cabbage is slightly browned.
  6. Stir the kale into the cabbage and continue roasting the squash, quinoa and cabbage for 5 minutes.
  7. To make the vinaigrette: In a small pot, combine the olive oil, sage and garlic. Heat over medium heat until the sage and garlic begin to sizzle. Cook for 5 minutes or until the garlic is golden brown.
  8. Strain the oil into a small bowl and set the aromatics aside for garnish. Whisk in the vinegar, Dijon mustard, honey and shallots, and season with salt and black pepper.
  9. To serve, divide the roasted pumpkin, cabbage and kale among serving bowls. Drizzle with the honey-sage dressing and garnish with the crispy quinoa, garlic and sage leaves.
  10. Leftovers can be stored in an airtight container for up to 3 days.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
FOR THE BAKED SALAD: 1 small Black Futsu squash or 2 medium delicata squash, halved, seeded and thinly sliced
Not Available
2 tablespoons organic extra virgin olive oil, divided
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Freshly ground black pepper, to taste
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
½ cup quinoa, cooked to package instruction
L&B Organic Tricolor Quinoa
L&B Organic Tricolor Quinoa, 1 Pound
$4.49$4.49/lb
¼ teaspoon L&B Pumpkin Spice
L&B Pumpkin Spice
L&B Pumpkin Spice, 1.8 Ounce
$7.89$4.38/oz
½ green cabbage, halved, cored and thinly sliced
Organic Green Cabbage Head
Organic Green Cabbage Head, 1 Each
$4.99
1 bunch Lacinato kale, thinly sliced
Organic Lacinato Kale Bunch
Organic Lacinato Kale Bunch, 1 Each
$3.99
FOR THE HONEY SAGE DRESSING: ¼ cup organic extra virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
10 medium sage leaves
L&B Fresh Sage
L&B Fresh Sage, 0.75 Ounce
$3.49$4.65/oz
1 garlic clove, thinly sliced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 tablespoon sherry vinegar
Napa Valley Naturals 15 Year Sherry Vinegar
Napa Valley Naturals 15 Year Sherry Vinegar, 12.7 Ounce
$9.59$0.76/oz
1 teaspoon Dijon mustard
Maille Honey Dijon Mustard
Maille Honey Dijon Mustard, 8 Ounce
$7.49$0.94/oz
1 teaspoon honey
L&B Pure Honey
L&B Pure Honey, 16 Ounce
Deal
$6.49 was $7.49$0.41/oz
1 small shallot, minced
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Freshly ground black pepper, to taste
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz

Directions

  1. To roast the vegetables: Evenly space 3 racks in the oven and heat to 400 F. Line 3 sheet pans with parchment paper.
  2. On one sheet pan, spread the sliced pumpkin or squash. Drizzle it with 2 teaspoons of olive oil and season with salt and black pepper. Toss to coat.
  3. On the second sheet pan, spread the cooked quinoa. Drizzle with 1 tablespoon of olive oil and sprinkle with the pumpkin spice. Season with salt and black pepper. Toss to coat.
  4. On the third sheet pan, spread the cabbage, drizzle with 1 teaspoon of olive oil and season with salt and black pepper. Toss to coast.
  5. Transfer the sheet pans to the oven and roast for about 20 minutes or until the pumpkin or squash is tender and starting to caramelize, the quinoa is golden and lightly crispy and the cabbage is slightly browned.
  6. Stir the kale into the cabbage and continue roasting the squash, quinoa and cabbage for 5 minutes.
  7. To make the vinaigrette: In a small pot, combine the olive oil, sage and garlic. Heat over medium heat until the sage and garlic begin to sizzle. Cook for 5 minutes or until the garlic is golden brown.
  8. Strain the oil into a small bowl and set the aromatics aside for garnish. Whisk in the vinegar, Dijon mustard, honey and shallots, and season with salt and black pepper.
  9. To serve, divide the roasted pumpkin, cabbage and kale among serving bowls. Drizzle with the honey-sage dressing and garnish with the crispy quinoa, garlic and sage leaves.
  10. Leftovers can be stored in an airtight container for up to 3 days.