Fall Harvest Salad
This Fall Harvest Salad features roasted butternut squash, kale, apples, and a homemade vinaigrette, perfect for seasonal gatherings.
Equipment
- oven
- Sheet pan
- small bowl
- large bowl
Ingredients
For butternut squash
- 1 small butternut squash, peeled and diced (about 1-¾ to 2 pounds)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For vinaigrette
- 1 clove garlic, minced
- 1 tablespoon whole grain mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil
For salad
- 4 cups chopped curly kale
- 1 heart romaine, chopped
- 2 Honeycrisp apples or Pink Lady apples, diced
- ¼ cup finely chopped red onions
- ¼ cup chopped pecans
- ⅓ cup pumpkin seeds
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese
- 1-2 cups cornbread croutons see recipe for cornbread croutons
Instructions
Cooking Instructions
- Preheat the oven to 400 degrees F.
- Toss the butternut squash with 1 tablespoon olive oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper on a sheet pan. Spread it in a single layer. Roast the squash until it is tender in the middle and lightly browned at the edges, about 25-30 minutes.
- For the vinaigrette, whisk together the garlic, mustard, ½ teaspoon kosher salt, ¼ teaspoon black pepper, apple cider vinegar and ¼ cup olive oil in a small bowl.
- To assemble the salad, combine the kale, romaine, butternut squash, apples, red onions, pecans, pumpkin seeds, cranberries and goat cheese in a large bowl.
- Drizzle the dressing into the salad. Toss to combine.
- Plate the salad and top with cornbread croutons.
Notes
You can use peeled and diced sweet potatoes instead of butternut squash. If you want fresher sweetness, you can substitute pomegranate seeds for dried cranberries. For saltier and stronger cheese, use feta instead of goat cheese. Keep leftovers in an airtight container in the refrigerator up to 3 days. If you are planning to save part of the salad to eat at another time, do not toss it in the vinaigrette and store the dressing in a separate container from the salad. You will need to let the vinaigrette sit out at room temperature for 15 minutes before you toss it into the salad, because the oil will harden in the cold temperature of the fridge.
Nutrition
Serving: 1saladCalories: 337kcalCarbohydrates: 39gProtein: 7gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.002gCholesterol: 4mgSodium: 518mgPotassium: 877mgFiber: 8gSugar: 15gVitamin A: 22311IUVitamin C: 78mgCalcium: 223mgIron: 3mg
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