Whenever I find myself stuck in a cooking rut, I remember to think seasonal. Eating seasonally, or buying produce that is in season based on growing zone, always serves as a way to add variety to my meal planning when I’m feeling fed up with my usual fare. In honor of the recent transition to crisp days, we’ve created a Fall-inspired Harvest Salad with Pumpkin Honey Dressing perfect for indulging your desire for heartier meals. Enjoy!

Harvest Salad with Pumpkin Honey Dressing

10 Minutes
4 Servings

Ingredients:

Salad

  • 1 cup kale
  • 1 cup mixed greens
  • 1/2 cup tomato
  • 1/4 cup cucumber
  • 1/4 cup carrot
  • 1/2 cup broccoli
  • 1/4 cup red grapes
  • 1/4 cup cranberry sauce
  • 1 teaspoon sunflower seeds
  • 1 teaspoon toasted slivered almonds
  • 1/4 cup avocado
  • 1/4 cup asparagus
  • 4 ounces chicken breast

    Dressing

    • 1/4 cup pumpkin puree
    • 1/4 cup apple cider vinegar
    • 2 tablespoons Wedderspoon Manuka Honey
    • 1 teaspoon Dijon mustard
    • 1 medium clove garlic, minced
    • 1/2 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper
    • 1/2 cup extra virgin olive oil
    • 1 1/2 tablespoons fresh thyme leaves, coarsely chopped
    • 1 tablespoon water

      Directions:

      1. Sauté broccoli + carrots with a bit of non-stick olive oil spray and garlic powder (this makes the broccoli slightly charged and crunchy)! Do the same for the asparagus. Assemble the rest of the salad ingredients in a large mixing bowl.
      2. Mix all of the dressing ingredients together and serve over the Harvest salad.