‘Tis the season for all things cozy, sweet, nutty + fall fruits. This fall harvest salad has them all, and it comes together quickly, perfect for weekday lunches and dinners. Have it as a whole meal, or a side, but make it!
🥗Baby arugula
🍎Honeycrisp apple, sliced
🍐Bosc pear, sliced
🧡Butternut squash + avocado oil, sea salt, and spices
❤️Pomegranate arils
🤎Homemade candied pecans
🥣Creamy Tahini Maple Dressing
SALAD INGREDIENTS
Baby arugula
Honeycrisp apple, sliced
Bosc pear, sliced
Butternut squash, cubed (I buy fresh cubed butternut squash)
Pomegranate arils
Maple syrup (for baked butternut squash)
Sprinkle of ground cloves and cardamom, to taste (for butternut squash)
MAKE IT
1. Place butternut squash on a parchment-lined baking sheet, drizzle with avocado oil, and sprinkle with sea salt and ground cloves and cardamom. Bake butternut at 400°F for 20 minutes, then flip and drizzle with maple syrup. Bake for 5-10 more minutes. Remove from the oven, and let cool.
2. To make the salad, make a bed of lettuce or greens, and top with sliced pear and apple. Drizzle dressing all over. Top with pomegranate arils and candied pecans.
ENJOY!
**GF/DF/LOW HISTAMINE (I followed mastcell360 low histamine foods list very strictly initially, then added some foods from the SIGHI list as I began to tolerate more foods, all under the care of a dietitian. A low histamine diet is restrictive and not meant to be followed long-term, as nutrient deficiencies may develop).**
