Harvest Pub Salad Recipe
Mixed greens, kale, shaved brussels, manchego, pomegranate seeds, sliced almonds, sliced apples, roasted butternut squash, apple cider vinaigrette
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Ingredients
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Salad greens & mix‑ins
Roasted butternut squash
Apple cider vinaigrette
Finishing & optional
Method
Roasted butternut squash
Preheat and prepare squash
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
Toss the 1 lb cubed butternut squash with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon maple syrup (if using) until evenly coated. Spread in a single layer on the prepared baking sheet.
Roast for 20–25 minutes, stirring or flipping once halfway through, until squash is tender and edges are caramelized. Remove from oven and let cool to warm or room temperature before adding to salad.
Toast almonds & prepare produce
Preheat a small skillet over medium heat. Add 1 tablespoon sliced almonds and toast, shaking the pan frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a small bowl to cool.
Rinse and dry mixed salad greens and kale. Stack kale leaves, roll tightly and slice into thin ribbons (chiffonade). Place greens and kale in a large salad bowl.
Very thinly shave the Brussels sprouts with a sharp knife or mandoline and add to the greens.
Core and thinly slice the apple. Toss apple slices with 1 teaspoon lemon juice (optional) to prevent browning, then arrange on top of the greens.
If manchego is not pre‑shaved, use a vegetable peeler to shave or thinly slice enough to equal 1 cup and set aside.
Apple cider vinaigrette
In a jar or small bowl, combine 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup (or honey) and 1 teaspoon minced shallot.
Slowly whisk in 6 tablespoons extra‑virgin olive oil until the dressing emulsifies. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed.
Alternatively, combine all dressing ingredients in a jar, secure lid and shake vigorously until combined.
Assemble salad
To the bowl with greens, kale and shaved Brussels, add the roasted butternut squash (2 cups), 1 cup pomegranate arils, toasted sliced almonds, shaved manchego (1 cup) and apple slices.
Drizzle the apple cider vinaigrette over the salad — start with about half (approximately 3–4 tablespoons) and toss gently to coat. Add more dressing to taste. Season with flaky sea salt if desired.
Serve immediately on individual plates or family‑style. Leftover dressing will keep tightly sealed in the refrigerator for up to 5 days; store salad components separately to maintain texture.