Fall Orchard Salad with California Prunes
A fall salad featuring California Prunes!
Servings Prep Time
4salads 10minutes
Cook Time
30minutes
Servings Prep Time
4salads 10minutes
Cook Time
30minutes
Ingredients
  • 1bag chopped kale
  • 1cup California Prunes
  • 1delicata squashCooked with olive oil or olive oil spray, cinnamom, sea salt and pepper
  • 1 Honey Crisp Apple
  • 1cup pecansCooked with coconut or olive or spray with cinnamon and pepper
  • 1can chickpeasBaked in oven with cinnamon, sea salt and pepper
  • 1tbsp hemp seeds
Dressing
  • 1cup extra virgin olive oil
  • 1/3cup fresh lemon juice
  • 3tbsp manuka honey or pure maple syrup
  • 1/4cup Apple Cider Vinegar
  • sea salt
  • pepper
  • cinnamon
Instructions
  1. Bake squash and chickpeas on the same pan in the oven for 35 minutes at 400, drizzled or sprayed with oil of choice (I use olive) and tossed with cinnamon, black pepper and sea salt. Flip halfway through. The goal is for them to be browned and slightly crispy!
  2. Bake pecans for 10 minutes, spray with a little bit of oil and sprinkle on pepper and cinnamon
  3. Make the dressing, which yields 4 servings and store in a mason jar.
  4. Drizzle dressing on kale and massage thoroughly
  5. Begin assembling other ingredients to go on top of kale, chopped apples, and prunes
  6. Top with squash, chickpeas, and pecans
  7. Drizzle on final touch of dressing and hemp seeds for garnish (and added protein)