Harvest Salad Recipe
mixed greens, butternut squash, cranberries, pepitas, maple dijon vinaigrette
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Ingredients
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Salad Base
Maple Dijon Vinaigrette
Method
Salad Preparation
- 1
Roast Butternut Squash
Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- 2
Assemble the Salad
In a large mixing bowl, add the mixed greens. Once the butternut squash has cooled slightly after roasting, add it to the bowl. Then, add the dried cranberries and pepitas. Gently toss the salad to combine all ingredients evenly.
Vinaigrette Preparation
- 3
Make the Dressing
In a small bowl or jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Whisk together or shake well until all ingredients are thoroughly combined and emulsified.
- 4
Dress the Salad
Drizzle the prepared maple Dijon vinaigrette over the salad just before serving. Toss gently to ensure all ingredients are coated with the dressing.