Harvest Salad Recipe
Mixed greens, roasted squash, cranberries, and pecans with 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 Base
Vinaigrette
Method
Salad Preparation
- 1
Prepare the Roasted Squash
Preheat the oven to 400°F (200°C). Cut the squash in half, remove the seeds, and slice into wedges. Toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized.
- 2
Assemble the Salad
In a large bowl, combine the mixed greens, roasted squash, dried cranberries, and pecans. Toss gently to mix the ingredients evenly.
Vinaigrette Preparation
- 3
Make the Vinaigrette
In a small bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk or shake well until the mixture is emulsified.
Serving the Salad
- 4
Dress the Salad
Drizzle the vinaigrette over the assembled salad just before serving. Toss gently to coat all ingredients with the dressing.
- 5
Serve
Serve the salad immediately, garnished with additional pecans if desired.