This Autumn Harvest Salad is a vibrant and nourishing dish that celebrates the flavors of fall. Packed with seasonal ingredients like crisp apples, roasted butternut squash, and crunchy pecans, this salad offers a delightful mix of textures and tastes. Tossed in a tangy maple vinaigrette, it’s a perfect balance of sweet and savory, making it an ideal accompaniment for Thanksgiving dinner or a cozy weeknight meal. Whether served as a main dish or a side, this salad is sure to brighten up your autumn table!
Ingredients:
- 4 cups mixed greens (such as arugula, spinach, and kale)
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 apple, thinly sliced (such as Honeycrisp or Fuji)
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup crumbled feta cheese (optional)
For the Maple Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized. Let cool slightly.
- Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine the mixed greens, roasted butternut squash, apple slices, dried cranberries, and toasted pecans. If using, sprinkle the crumbled feta cheese on top.
- Dress the Salad: Drizzle the maple vinaigrette over the salad and toss gently to combine.
- Serve: Plate the salad immediately, garnishing with additional nuts or cheese if desired.
Enjoy this delicious Autumn Harvest Salad as a celebration of the season’s freshest flavors!
