How To Make It: Fall Harvest Salad Ingredients For the salad 1 small butternut squash peeled, seeded, and diced tablespoon olive oil salt and freshly ground pepper cup (120 g) raw quinoa 1 cup (240 ml) water 2 cups (130 g) chopped kale leaves 2 small apples cored and sliced or diced Toppings cup (30 g) dried cranberries cup (30 g) pecans roughly chopped cup (50 g) crumbled feta cheese I used reduced-fat 1 tablespoon roasted pumpkin seeds For the apple cider vinaigrette 3 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar tablespoon honey or maple syrup 1 teaspoons Dijon mustard 1 garlic clove minced salt and ground black pepper Instructions Roast the butternut squash Preheat the oven to 400F (200C)
As seen before in my mimosa vinaigrette, I never play by the rules, and I tend to lean more towards a 2 parts acid + 2.5ish parts oil because, well, I like to taste the vinegar in my homemade vinaigrettes
This captivating wedding dress offers every opulent detail for the high-fashion bride who loves vintage dresses
Style notes This season, our Design Team has reimagined the classic LBD with our Beaded Mini Dress
This prevents the outfit from feeling busyespecially important with tropical prints, which already bring visual energy
