Fall Harvest Recipe
baby spinach, goat cheese, candied walnuts, butternut squash, cranberry, apple, white 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 Components
Method
Preparation Steps
- 1
Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Toss the cubes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- 2
Prepare the Salad Base
In a large salad bowl, add the baby spinach as the base.
- 3
Add Toppings
Once the butternut squash is roasted and slightly cooled, add it to the salad bowl along with the sliced apple, dried cranberries, candied walnuts, and crumbled goat cheese.
- 4
Dress the Salad
Drizzle the white balsamic vinaigrette over the salad and toss gently to combine all ingredients.
- 5
Serve
Serve immediately as a fresh and vibrant fall salad.
