Gf Harvest Crunch Salad Recipe
Make Gf Harvest Crunch Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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GF Harvest Crunch Salad
Dressing
Method
GF Harvest Crunch Salad
- 1
Roast squash
Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Toss cubed butternut squash with 2 tablespoons olive oil and a pinch of salt. Roast 20–25 minutes, flipping halfway, until tender and lightly caramelized.
- 2
Toast almonds and pumpkin seeds in a dry skillet over medium heat until fragrant and lightly browned, about 4–5 minutes. Remove from heat and let cool.
- 3
If using crispy chickpeas, pat dry and bake at 400°F (200°C) for 15–20 minutes or until crisp, shaking halfway.
- 4
In a large serving bowl, combine mixed greens, diced apples, dried cranberries, roasted squash, and feta (if using). Sprinkle with toasted almonds and pumpkin seeds. Add crispy chickpeas if using.
- 5
Just before serving, drizzle with maple vinaigrette and toss to coat. Season with additional salt and pepper to taste.
Dressing
- 6
Make Maple Vinaigrette
In a small bowl or jar, whisk together 3 tablespoons olive oil for dressing, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 0.25 teaspoon salt, and 0.25 teaspoon black pepper until emulsified.
