Autumn Harvest Salad Recipe
Mixed greens, roasted squash, cranberries, walnuts, and goat cheese.
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Ingredients
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Salad Base
Roasted Squash
Salad Toppings
Vinaigrette
Method
Prepare the Roasted Squash
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Squash
Peel and seed the butternut squash, then cut it into 1-inch cubes.
- 3
Season and Roast
In a bowl, toss the squash cubes with olive oil, salt, and black pepper until well coated. Spread them evenly on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
Prepare the Salad
- 4
Combine Mixed Greens
In a large bowl, add the mixed greens as the base of your salad.
- 5
Add Toppings
Once the squash is roasted and slightly cooled, add it to the bowl along with the dried cranberries, chopped walnuts, and crumbled goat cheese.
Make the Vinaigrette
- 6
Combine Ingredients
In a small bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
- 7
Mix Well
Whisk or shake until the vinaigrette is well combined and emulsified.
Assemble the Salad
- 8
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine all ingredients.
- 9
Serve
Serve immediately as a fresh and vibrant autumn dish.