Fall Harvest Salad with Apple Cider Dressing
This is the kind of dish that works beautifully whether you’re hosting a dinner party or just trying to eat a little more seasonally during the week.
Equipment
- Baking Sheet
- Sharp knife & cutting board
- Large Salad Bowl
- Small jar or whisk & bowl
- Measuring Cups & Spoons
Ingredients
For the Salad
- 6 cups mixed greens like arugula, spinach, or baby kale
- 1 medium butternut squash peeled and cubed (about 3 cups)
- 1 tablespoon olive oil for roasting squash
- Salt and black pepper to taste
- 1 large apple Honeycrisp or Fuji, thinly sliced
- ⅓ cup dried cranberries
- ½ cup crumbled goat cheese
- ⅓ cup pecans toasted and roughly chopped
- 2 tablespoons roasted pumpkin seeds optional, for extra crunch
For the Apple Cider Vinaigrette
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup or honey
- ¼ teaspoon ground cinnamon
- ⅓ cup olive oil
- Salt and black 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.
- Add the cubed butternut squash to the sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and black pepper.
- Toss the squash pieces so they’re evenly coated, then spread them out in a single layer.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and fork-tender.
- Pro Tip: For the best caramelization, don’t overcrowd the pan—give the squash room to breathe!
Step 2: Make the Apple Cider Vinaigrette
- In a small bowl or jar, combine the apple cider vinegar, Dijon mustard, maple syrup, and cinnamon.
- Slowly pour in the olive oil while whisking continuously (or just shake it all together in a sealed jar).
- Season with salt and black pepper to taste.
- Pro Tip: Whisk continuously to help the oil and vinegar emulsify into a smooth, cohesive dressing.
Step 3: Prep the Salad Ingredients
- Wash and dry your mixed greens thoroughly—no one likes soggy lettuce!
- Thinly slice the apple (no need to peel unless you prefer it that way).
- Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Let them cool slightly.
- If using pumpkin seeds, toast them in the same pan for just 1–2 minutes.
Step 4: Assemble the Salad
- In a large bowl or on a serving platter, add your mixed greens as the base.
- Layer on the roasted butternut squash, sliced apples, cranberries, toasted pecans, and pumpkin seeds.
- Crumble the goat cheese over the top for a creamy, tangy touch.
Step 5: Dress and Serve
- Just before serving, drizzle the apple cider vinaigrette over the salad. Start light—you can always add more.
- Toss gently to coat everything evenly, or serve the dressing on the side for guests to drizzle as they like.
- Pro Tip: If you’re serving this for a party or prepping ahead, wait to add the dressing until the last minute so the greens stay fresh and crisp.
Notes
Nutritional Value (per serving)
- Calories: ~250–300
- Protein: 4–6g
- Fat: 18–22g
- Carbohydrates: 18–24g
- Fiber: 4–6g
- Sugar: ~10–12g