Description
A vibrant and nutritious Fall Harvest Salad featuring roasted butternut squash and Brussels sprouts, fresh mixed greens, crisp apples, dried cranberries, toasted walnuts, and optional feta cheese, all tossed in a sweet and tangy maple-Dijon dressing. Perfect as a light meal or a festive side dish that celebrates autumn flavors.
Ingredients
Scale
For the Salad:
- 4 cups mixed greens (such as spinach, arugula, or kale)
- 1 cup butternut squash, peeled and cubed
- 1 cup Brussels sprouts, trimmed and halved
- 1 apple, sliced (such as Honeycrisp or Fuji)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped and toasted (or pecans)
- 1/4 cup feta cheese, crumbled (optional)
- 1 tablespoon olive oil (for roasting)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the Vegetables: In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, along with salt and pepper to season evenly.
- Roast: Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.
- Mix Dressing Ingredients: Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until the dressing is well emulsified.
- Combine Greens: Place the mixed greens in a large salad bowl as the base of your salad.
- Add Roasted Vegetables: Once the vegetables have cooled slightly, add them to the salad bowl containing the greens.
- Add Other Ingredients: Add the sliced apple, dried cranberries, toasted walnuts, and crumbled feta cheese, if using, to the salad bowl.
- Dress the Salad: Drizzle the prepared dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Serve: Serve the Fall Harvest Salad immediately to enjoy the fresh and flavorful combination of ingredients.
Notes
- To toast walnuts, spread them on a baking sheet and roast at 350°F (175°C) for about 5-7 minutes until fragrant and lightly browned.
- Feta cheese is optional; omit it to make the salad vegetarian.
- You can substitute pecans for walnuts based on preference or availability.
- For a vegan option, omit feta and ensure the dressing ingredients are plant-based.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days.
- Make sure to cool the roasted vegetables slightly before adding to the greens to prevent wilting.
