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Fall Harvest Salad Recipe

Fall Harvest Salad Recipe
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★★★★★

5.1 from 25 reviews

A vibrant and nutritious Fall Harvest Salad featuring roasted butternut squash, crisp apple slices, toasted pecans, and creamy goat cheese, all tossed in a maple-dijon vinaigrette. Perfect for autumn meals, this salad balances sweet, savory, and tangy flavors with a variety of textures.

Ingredients

Scale

Salad

  • 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large apple, cored and sliced
  • 1/2 cup pecans, toasted
  • 4 cups mixed greens
  • 1/4 cup crumbled goat cheese

Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the perfect temperature for roasting the butternut squash evenly and caramelizing the edges for added flavor.
  2. Roast Butternut Squash: Toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, spreading it evenly on a baking sheet. Roast for 20-25 minutes until the squash is tender and lightly caramelized, stirring halfway through for even cooking.
  3. Prepare Vinaigrette: While the squash roasts, whisk together in a small bowl 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified and smooth.
  4. Assemble Salad: In a large salad bowl, combine the mixed greens, roasted butternut squash, sliced apple, toasted pecans, and crumbled goat cheese, distributing all ingredients evenly.
  5. Dress the Salad: Drizzle the prepared vinaigrette over the salad mixture and toss gently to coat all components lightly and evenly with the dressing.
  6. Serve: Serve the salad immediately to enjoy the fresh textures and flavors at their best, making it a delightful fall meal or side dish.

Notes

  • Use firm apples like Granny Smith or Honeycrisp for a crisp texture and tart flavor that balances the sweetness of the squash and maple syrup.
  • Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently to avoid burning and to enhance their nuttiness.
  • This salad can be made ahead by roasting the squash and preparing the vinaigrette in advance; assemble just before serving to keep greens fresh.
  • For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
  • Adjust salt and pepper according to your taste preference, especially if using salted nuts.

Nutrition

Keywords: Fall Salad, Butternut Squash Salad, Autumn Salad, Roasted Squash, Mixed Greens Salad, Maple Vinaigrette, Goat Cheese Salad

Find it online: https://thedishspot.com/fall-harvest-salad-recipe/