The Harvest Hibiscus Salad is a simple yet delicious celebration of all things fall. Pairing local roasted squash with delightful toppings like goat cheese and dried cranberries, it hits all the right notes of hearty, healthy, and a little bit sweet. It’s drizzled with a Hibiscus & Orange Shrub vinaigrette, too, for an added boost of digestive goodness. We love having this on a windy PNW evening to feel warm and cozy from the inside out!
Harvest Hibiscus Salad
Apple State Vinegar
Let the harvest shine with this apple cider vinegar-based dressing. Of course, a little heart-healthy and delicious hibiscus goes a long way, too.
Salt and pepper
Fun add-ons like goat cheese, dried cranberries, and pecans
3 Tbsp. Hibiscus & Orange Shrub
1 Tbsp. minced shallot
1 tsp honey
¼ cup olive oil
1 tsp dijon mustard
Pinch of salt and pepper
For the salad
For the dressing
Preheat the oven to 425°.
Cut the delicata in half lengthwise and scoop out the seeds. Save for roasting or discard. Cut the squash in smile-shaped slices.
Arrange on a baking sheet and drizzle with olive oil, salt, and pepper. Bake for fifteen minutes. Flip them over. Bake for another ten or fifteen minutes until cooked throughout.
For the kale, massage with lemon juice until it becomes tender and bright green.
To make the dressing, add all ingredients to a jar and shake until combined.
Top the kale with the delicata, the shrub dressing, and any other seasonal toppings your heart desires.
Best enjoyed after a trip to the apple orchard or a pumpkin-carving session!