Description
A vibrant and nutritious Fall Harvest Salad featuring roasted butternut squash, fresh apples and pears, dried cranberries, pomegranate seeds, toasted pecans, and creamy goat cheese, all tossed in a sweet and tangy maple Dijon dressing. Perfect for a healthy and seasonal meal or side dish.
Ingredients
Scale
Salad Ingredients
- 2 cups butternut squash, cubed
- 6 cups mixed greens (arugula, spinach, or similar)
- 1 large apple, thinly sliced
- 1 medium pear, sliced
- 1/4 cup dried cranberries
- 1/4 cup pomegranate seeds
- 1/2 cup pecans, toasted
- 1/2 cup goat cheese, crumbled
Roasting and Dressing Ingredients
- 1 tablespoon olive oil (for roasting squash)
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare Butternut Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and black pepper until evenly coated. Spread the squash cubes evenly on the prepared baking sheet.
- Roast Squash: Roast the squash in the preheated oven for 25 minutes, until they turn golden and are tender when pierced with a fork. Once done, remove from the oven and allow to cool slightly.
- Make Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and black pepper until the dressing is well emulsified and smooth.
- Assemble Salad: In a large salad bowl, arrange the mixed greens as the base, then layer on the roasted butternut squash, thinly sliced apple and pear, dried cranberries, pomegranate seeds, and toasted pecans.
- Add Dressing and Cheese: Drizzle the prepared maple Dijon dressing over the salad evenly. Then sprinkle the crumbled goat cheese on top to add a creamy texture and tangy flavor.
- Toss and Serve: Gently toss all the ingredients together to combine and distribute the dressing. Serve the salad fresh to enjoy the crisp textures and vibrant flavors.
Notes
- For added crunch, you can lightly toast the pecans in a dry skillet for a few minutes until fragrant.
- Feel free to substitute goat cheese with feta or omit for a dairy-free version.
- The salad is best served fresh but can be refrigerated for up to 1 day without dressing to maintain crispness.
- Add a handful of cooked quinoa or farro to make it a more filling meal.
- Adjust the sweetness of the dressing by varying the amount of maple syrup to taste.
