Harvest Salad Recipe
Roasted butternut squash, beets, apple, walnuts, and goat cheese served on a bed of local mixed greens with choice of dressing
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Ingredients
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Salad Base
Roasted Vegetables
Fruits and Nuts
Cheese
Dressing
Method
Prepare Roasted Vegetables
Roast Butternut Squash
Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper. Toss to coat evenly. Roast in the oven for about 25-30 minutes until tender and caramelized, turning halfway through.
Roast Beets
On another baking sheet, spread out the diced beets, drizzle with the remaining tablespoon of olive oil, and season with salt and black pepper. Roast in the oven alongside the squash for about 30-35 minutes or until fork-tender, turning occasionally.
Assemble Salad
Combine Salad Ingredients
In a large salad bowl, add the mixed greens as the base. Once the roasted butternut squash and beets are done, allow them to cool slightly before adding them to the salad bowl.
Add Fruits and Nuts
Add the diced apple and chopped walnuts to the salad bowl, mixing gently to combine all ingredients.
Top with Cheese
Sprinkle the crumbled goat cheese over the top of the salad.
Serve
Dress the Salad
Drizzle balsamic vinaigrette over the salad just before serving. Toss gently to combine, ensuring all ingredients are coated with dressing.
Enjoy
Serve immediately and enjoy your vibrant harvest salad!