Harvest Salad Recipe

Harvest Salad Preparation

1. 1

   Rinse, dry, and prepare greens

   Rinse the mixed greens under cold water, spin dry until completely dry, and place in a large serving bowl.

2. 2

   Prepare vegetables and fruit

   Thinly slice red cabbage. Dice Honeycrisp apples. Julienne the carrot. Dice the avocado into bite-sized pieces and set aside.

3. 3

   Roast squash

   Toss the cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Roast in a 400°F (200°C) oven for 18-22 minutes until tender and lightly caramelized.

4. 4

   Toast nuts

   In a dry skillet over medium heat, toast pecans for 4-5 minutes until fragrant, shaking occasionally to prevent burning.

5. 5

   Make dressing

   In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 0.25 teaspoon salt, and 0.125 teaspoon black pepper until emulsified.

6. 6

   Assemble and dress salad

   To the greens, add cabbage, apples, roasted squash, dried cranberries, carrot, and avocado. Drizzle with the dressing and toss to combine.

7. 7

   Finish and serve

   Sprinkle crumbled feta and toasted pecans over the top. Serve immediately.