Italian Harvest Salad
This Italian vegetable salad celebrates the bounty of the fall harvest. Baby leeks and delicata squash are roasted until tender, while bumblebee tomatoes add a burst of sweetness and Italian kale brings a hearty bitterness. All tossed together with a zesty lemon and garlic dressing for a healthy and satisfying meal.
ingredients
- 3 Baby leeks, cleaned and cut into 1-inch pieces
- 1 Delicata squash, seeded and sliced
- 1 pint Bumblebee tomatoes, halved
- 4 cups Italian kale, washed and torn
- 1/4 cup Olive oil
- Salt and pepper, to taste
- 2 cloves Garlic, minced
- 2 tbsp Lemon juice
- 1 tsp Honey
steps
- 1.
Preheat the oven to 400°F.
- 2.
Toss the baby leeks and delicata squash with 2 tablespoons of olive oil, salt and pepper. Spread them in a single layer on a baking sheet and roast for 20 to 25 minutes or until tender.
- 3.
In a bowl, mix together the garlic, lemon juice, honey and remaining olive oil to make the dressing.
- 4.
In a large salad bowl, combine the roasted leeks and squash, bumblebee tomatoes, and Italian kale.
- 5.
Pour the dressing over the salad and toss to combine.
- 6.
Serve and enjoy!
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