Fall Harvest Salad
Whether you're planning a cozy dinner for two or looking for a crowd-pleasing side dish for Thanksgiving, this salad hits the mark.
Equipment
- Baking Sheet
- Sharp knife & cutting board
- Mixing Bowls
- Mason jar or small bowl + whisk
- Salad tongs or serving spoons
Ingredients
For the Salad
- 4 cups mixed greens such as arugula, spinach, or spring mix
- 1 small butternut squash peeled and cubed
- 1 tablespoon olive oil for roasting
- 1 large Honeycrisp or Fuji apple thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup crumbled goat cheese
- 1/4 cup chopped pecans or walnuts toasted, if desired
For the Maple Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Place the peeled and cubed butternut squash on the sheet.
- Drizzle with 1 tablespoon olive oil, then toss to coat evenly.
- Spread the cubes out in a single layer, making sure they aren’t overcrowded.
- Pro Tip: Give the squash plenty of space on the pan—this helps them roast instead of steam, giving you those delicious golden edges.
- Roast for 25–30 minutes, flipping halfway through, until tender and lightly browned.
- Let cool slightly before adding to the salad.
Step 2: Make the Maple Vinaigrette
- In a small bowl or jar, add 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper.
- Whisk until smooth, or shake well if using a jar with a lid.
- Pro Tip: Whisk the mustard and vinegar together first before adding oil—it helps the dressing emulsify more easily.
- Taste and adjust seasoning if needed (add a touch more syrup for sweetness or more vinegar for tang).
Step 3: Prepare the Salad Base
- In a large mixing bowl, add 4 cups of your chosen greens.
- Slice your apple thinly and add to the greens.
- Sprinkle in the dried cranberries and toasted nuts.
- Pro Tip: If you're prepping in advance, toss apple slices in a tiny bit of lemon juice to prevent browning.
Step 4: Assemble the Salad
- Add the roasted squash (warm or at room temp) to the bowl of greens and toppings.
- Drizzle with the maple vinaigrette—start with half and add more to taste.
- Gently toss everything together using salad tongs or clean hands.
- Pro Tip: Toss just before serving to keep the greens crisp and vibrant.
Step 5: Finish and Serve
- Transfer to a serving bowl or individual plates.
- Crumble goat cheese over the top.
- Finish with an extra sprinkle of nuts or cranberries for visual appeal, if you like.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 280–320 kcal
- Protein: 5–7g
- Carbohydrates: 28–32g
- Fiber: 5–6g
- Sugars: 10–12g
- Fat: 18–20g
- Saturated Fat: 4–5g
- Sodium: 150–200mg
- Vitamin A: 100% DV
- Vitamin C: 20–25% DV
- Calcium: 8–10% DV
- Iron: 6–8% DV