Harvest Salad Recipe
greens, butternut squash, brussels, candied walnuts, apples, gorgonzola, pomegranate poppy seed vinaigrette
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Ingredients
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Salad Base
Vinaigrette
Method
Salad Preparation
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.
- 2
Prepare the Brussels Sprouts
While the squash is roasting, prepare the Brussels sprouts. Halve them and toss with olive oil, salt, and pepper. Add to the baking sheet with the squash during the last 15 minutes of roasting.
- 3
Assemble the Salad
In a large bowl, combine the mixed greens, roasted butternut squash, Brussels sprouts, sliced apple, crumbled Gorgonzola cheese, candied walnuts, and pomegranate seeds.
Vinaigrette Preparation
- 4
Make the Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, poppy seeds, salt, and black pepper until well combined.
- 5
Dress the Salad
Drizzle the vinaigrette over the assembled salad just before serving, tossing gently to combine. Adjust seasoning if necessary.