Infusing a healthy fall salad with cannabis

If you’re on the hunt for a fast and easy fall recipe, then this is an excellent place to start. It’s healthy, simple to make or personalize, and it’s great for when you’re craving more protein because it can be dressed up with chicken, beef, or any other type of meat your heart desires. A handful of nuts or grains here, and a splash of veggies like carrot or cauliflower can be game changers.

What is a fall salad?

Fall salad is a simple combination of vegetables and herbs that are all in season in fall, like butternut squash, spinach, kale, leaf lettuce, and arugula, mixed with an assortment of fruit like apples, cranberries, and a pinch of pumpkin seeds all topped with a hearty dose of cheese. Mix and match for something new each time or follow the instructions to a tee for something simple, and reliably delicious.

Fall salad recipe

The greens mixture for this salad should consist of equal parts broccoli, baby spinach, bibb lettuce, kale, and leaf lettuce, but if you’re missing any of these ingredients, fear not because as long as you have some kind of sweet base, it’ll all come together in no time. It’s also important to note that you will need a fair amount of cannabis-infused olive oil before you start so if you don’t already have some on hand then now is the time to make some. If you need help with the process, then we highly suggest checking out our handy guide.

Preparation time: 20 minutes

Cooking time: 20 minutes

Calories: 445

Servings: 4

Main ingredients

• 8 cups mixed greens (diced)
• 1 apple (cored and sliced)
• 1 cup butternut squash (diced)
• ¼ cup dry cranberries
• ¼ cup pumpkin seeds
• 2 tablespoons feta cheese
• 1 tablespoon extra virgin olive oil

Dressing ingredients

• ¼ cup cannabis-infused olive oil
• ¼ cup mayonnaise
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard

Tools

• Skillet
• Spatula
• Large mixing bowl
• Medium mixing bowl
• Whisk

Instructions

1. Season the skillet with a small amount of oil and set the burner to medium-low heat.

2. Cook the squash for a few minutes and then flip it all.

3. Continue cooking until the edges of the squash turn golden brown.

4. Toss all of your chosen greens into a large mixing bowl, and toss it with apples, pumpkin seeds, and cranberries.

5. Top the fall salad off with the cooked squash and then sprinkle the cheese over the mixture.

6. Add all of the dressing ingredients to a medium mixing bowl and whisk them together until smooth.

7. Drizzle the homemade salad dressing over the greens mixture just before serving.

Storage tips and tricks

Like most salads, it’s really not a great idea to make this too much in advance, but if you have some leftovers, it will stay fresh for up to 3 days. However, the greens will get wilted, so we highly recommend storing the salad, squash and dressing separately whenever possible. If you’re whipping up a batch to bring to a gathering, the same rules apply, as the extra moisture might adversely affect the texture of the greens.

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