Autumn Salad Recipe
Mixed Greens | Butternut Squash | Feta | Spiced Walnut | Pear | Apple | Pepita | Dried Cranberry | Orange-Balsamic Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
- 2
Toast the Walnuts
In a skillet over medium heat, add the chopped walnuts and toast for about 5-7 minutes, stirring frequently, until fragrant and golden. Remove from heat and let cool.
- 3
Make the Vinaigrette
In a small bowl, whisk together 1/4 cup of balsamic vinegar, 1/4 cup of orange juice, 1 tablespoon of Dijon mustard, and 1/2 cup of olive oil. Season with salt and pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine the mixed greens, roasted butternut squash, crumbled feta, sliced pear, sliced apple, toasted walnuts, pepitas, and dried cranberries. Drizzle with the orange-balsamic vinaigrette and toss gently to combine.
