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Fall Harvest Salad

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A crisp, flavorful salad packed with seasonal autumn ingredients—perfect for a cozy lunch or a stunning holiday side dish!

Ingredients

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  1. For the Salad:
    • 6 cups mixed greens (spring mix, spinach, or arugula)
    • 1 cup roasted butternut squash (cubed)
    • 1 Honeycrisp or Gala apple, thinly sliced
    • ½ cup dried cranberries
    • ½ cup candied pecans (or walnuts)
    • ½ cup crumbled goat cheese or feta
    • ¼ cup pomegranate seeds (optional)
    • ½ cup thinly sliced red onion

    For the Dressing:

    1. ¼ cup olive oil
    2. 2 tablespoons apple cider vinegar
    3. 1 tablespoon maple syrup (or honey)
    4. 1 teaspoon Dijon mustard
    5. ½ teaspoon salt
    6. ¼ teaspoon black pepper

Instructions

  • Roast the Butternut Squash:
    • Preheat oven to 400°F (200°C).
    • Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper.
    • Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized. Let cool.
  • Make the Dressing:
    • In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Set aside.
  • Assemble the Salad:
    • In a large bowl, combine mixed greens, roasted butternut squash, apples, cranberries, pecans, goat cheese, pomegranate seeds, and red onion.
  • Dress & Toss:
    • Drizzle with the maple cider dressing, tossing gently to coat everything evenly.
  • Serve & Enjoy:
    • Serve immediately as a side or add grilled chicken or salmon for a hearty main dish!

Notes

  • For a dairy-free version, omit the goat cheese or feta.
  • You can make the dressing in advance and store it in the fridge for up to 3 days.
  • If you prefer a warm salad, you can serve the butternut squash while it’s still warm.

Nutrition

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