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Harvest Salad

A hearty fall salad featuring squash, Brussels sprouts, bacon, apple, and a creamy lemon & hemp dressing.

Course Salad
Cuisine Gluten-free
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 1
Author Meghan Livingstone

Ingredients

For the Salad

  • 2 large handfuls of spring mix
  • 1/2 cup roasted Brussels sprouts or broccoli
  • 3-4 pieces/cubes acorn squash
  • 1/2 apple, thinly sliced
  • 3 strips pork or turkey bacon
  • 1 tbsp hemp seeds or other nut or seed for topping

For the Creamy Lemon & Hemp Dressing

  • 1 cup hemp seeds
  • 2/3 cup water
  • 6 tbsp lemon juice
  • 1 tsp maple syrup or honey
  • 1 tsp dried basil
  • 1/2 tsp dried dill
  • sea salt & black pepper to taste

Instructions

Roasted Veggies:

  1. Begin by cooking your vegetables. Aside from the squash, you can steam your veggies. To roast everything together, preheat oven to 400F.

  2. Chop veggies up and lay on parchment-lined pan, coated evenly with a small drizzle of olive oil. For acorn squash, simply cut in half, remove seeds, and cut into thick slices. Alternately, cook halves flesh down. Cook for 35-40 minutes.

To Prepare the Salad:

  1. Place spring mix on plate and add roasted veggies to the side.

  2. Top with apple slices, bacon strips, a drizzle of dressing, and a sprinkle of desired nuts/seeds.

For the Dressing

  1. Add all ingredients to blender and blend on high until smooth.

  2. Use right away and store any leftovers in airtight container for up to 1 week.

Recipe Notes

Feel free to use any dressing that you like for this salad.

This salad can be whipped up much quicker if you use pre-cooked, leftover veggies!