Fall Harvest Salad Recipe
Roasted Butternut Squash, Candied Pecans, Goat Cheese, Arugula, Dried Cranberries, honey-lemon vinaigrette
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Ingredients
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Salad Base
Candied Pecans
Honey-Lemon Vinaigrette
Method
Salad Preparation
- 1
Roast Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and peel the skin. Cube the squash into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and spread out in a single layer. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- 2
Prepare Arugula and Dried Cranberries
In a large salad bowl, add the arugula and dried cranberries. Set aside while preparing the other ingredients.
- 3
Crumble Goat Cheese
Once the butternut squash has cooled slightly, crumble the goat cheese over the arugula and cranberries in the salad bowl.
Candied Pecans
- 4
Make Candied Pecans
In a skillet over medium heat, melt the butter. Add the pecans and brown sugar, stirring frequently for about 5-7 minutes, until the pecans are coated and caramelized. Sprinkle with a pinch of salt and remove from heat. Allow to cool before adding to the salad.
Vinaigrette Preparation
- 5
Mix Honey-Lemon Vinaigrette
In a small bowl or jar, combine olive oil, honey, lemon juice, Dijon mustard, and a pinch of salt and black pepper. Whisk or shake until well combined and emulsified.
Assembly
- 6
Assemble the Salad
Once all components are prepared, add the roasted butternut squash and candied pecans to the salad bowl with arugula. Drizzle with the honey-lemon vinaigrette and toss gently to combine. Serve immediately.