Description
Crisp autumn winds herald this delightful Fall Harvest Salad, blending sweet roasted butternut squash with tangy goat cheese and crunchy pecans. Sweet and savory flavors dance together, inviting you to savor seasonal comfort in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 6 cups mixed greens
- 1 cup roasted butternut squash
- 1 Honeycrisp or Gala apple
Fruits and Nuts:
- 1/2 cup dried cranberries
- 1/2 cup candied pecans
- 1/4 cup pomegranate seeds
- 1/2 cup thinly sliced red onion
Cheese and Dressing Components:
- 1/2 cup crumbled goat cheese or feta
- 1/4 cup (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) apple cider vinegar
- 1 tablespoon (15 milliliters) maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Transform butternut squash into caramelized nuggets by roasting at 400F (200C) for 20-25 minutes. Cube the vegetable and coat with olive oil, seasoning with salt and pepper. Rotate the pieces midway through cooking to ensure even browning. Allow cubes to cool after removing from oven.
- Craft a harmonious maple cider vinaigrette by blending olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a compact container. Whisk ingredients until seamlessly combined.
- Construct a vibrant salad foundation using mixed greens as the canvas. Layer roasted butternut squash, crisp apple slices, ruby-red cranberries, crunchy pecans, creamy goat cheese crumbles, jewel-like pomegranate seeds, and delicate red onion slivers.
- Elevate the salad’s flavor profile by gently drizzling the prepared maple cider vinaigrette. Carefully toss ingredients to ensure each component receives a delicate coating of dressing.
- Present the salad immediately to maintain optimal texture and temperature. Optional: Transform this dish into a complete meal by incorporating grilled chicken or salmon for added protein and substance.
Notes
- Maximize squash caramelization by cutting into uniform, bite-sized cubes for even roasting and golden-brown edges.
- Prevent apple browning by chopping them just before assembling the salad and tossing with a splash of lemon juice.
- Customize the salad for dietary needs by swapping goat cheese with dairy-free alternatives like nutritional yeast or roasted nuts for vegan versions.
- Enhance flavor complexity by toasting pecans briefly in a dry skillet before adding to the salad, releasing deeper nutty undertones.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 235 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg