Description
This Autumn Harvest Salad is a vibrant and nutritious mix of seasonal ingredients including roasted butternut squash, mixed greens, and a tangy maple vinaigrette. The salad combines sweet, savory, and crunchy elements like pomegranate seeds, candied pecans, feta cheese, and thinly sliced red onion, making it a perfect light meal or side dish for fall gatherings.
Ingredients
Salad
- Mixed greens (spinach, arugula, kale) – 4 cups
- Butternut squash, peeled and cubed – 1 medium (about 2 cups)
- Olive oil – 2 tablespoons for roasting squash + 1/4 cup for vinaigrette
- Pomegranate seeds – 1 cup
- Candied pecans – 1 cup
- Feta cheese, crumbled – 1/2 cup
- Red onion, thinly sliced – 1 medium
Vinaigrette
- Maple syrup – 2 tablespoons
- Apple cider vinegar – 2 tablespoons
- Dijon mustard – 1 teaspoon
- Olive oil – 1/4 cup
Instructions
- Gather ingredients: Collect all the ingredients needed for the salad and vinaigrette to ensure everything is ready for assembly.
- Prepare vegetables: Peel and cube the butternut squash into bite-sized pieces and thinly slice the red onion for sharp, fresh flavor.
- Roast butternut squash: Toss the cubed squash with 2 tablespoons of olive oil, season with salt and pepper if desired, and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes until tender and caramelized.
- Toast pecans: In a dry skillet over medium heat, toast the candied pecans for 5-7 minutes, stirring frequently, to enhance their flavor and crunch.
- Mix vinaigrette: In a small bowl, whisk together the maple syrup, apple cider vinegar, and Dijon mustard. Gradually whisk in 1/4 cup olive oil until fully emulsified and smooth.
- Assemble salad: In a large salad bowl, combine the mixed greens, roasted butternut squash, pomegranate seeds, toasted candied pecans, crumbled feta cheese, and sliced red onion.
- Toss and serve: Drizzle the vinaigrette over the salad just before serving and toss gently to coat all ingredients evenly. Serve immediately for the best taste and texture.
Notes
- For extra heartiness, add cooked grains such as quinoa or farro, cooled before adding to the salad.
- If you prefer raw nuts, toasting them enhances their flavor but can be skipped if desired.
- Adjust the sweetness of the vinaigrette by varying the amount of maple syrup to taste.
- This salad is best enjoyed fresh but leftovers can be stored separately in the refrigerator for up to 2 days.
- For a vegan option, omit the feta or substitute with a plant-based cheese alternative.
