Fall Salad Recipe
Seasonal greens, squash, pears, goat cheese, walnuts, dried cranberries, and a cranberry 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
Salad Preparation
- 1
Roast the Squash
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and black pepper. Spread the squash on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized. Let cool.
- 2
Make the Cranberry Vinaigrette
In a small bowl, whisk together cranberry juice, apple cider vinegar, honey, salt, and black pepper. Adjust seasoning to taste.
- 3
Assemble the Salad
In a large bowl, combine mixed greens, roasted squash, sliced pear, crumbled goat cheese, chopped walnuts, and dried cranberries. Drizzle with the cranberry vinaigrette and toss gently to combine.
- 4
Serve
Divide the salad into serving bowls and enjoy!
