Autumn Harvest Salad Recipe: The Best Comfort Dish for Fall
This Autumn Harvest Salad Recipe celebrates fall flavors with mixed greens, roasted butternut squash, and a delightful maple vinaigrette.
Equipment
- oven
- bowl
- Pan
Ingredients
Mixed Salad Ingredients
- 4 cups mixed greens (arugula, spinach, kale)
- 1 medium butternut squash, peeled and cubed (about 2 cups)
- 1 cup pomegranate seeds
- ½ cup candied pecans
- ½ cup crumbled feta cheese
Dressing Ingredients
- 2 tablespoons olive oil (for roasting squash)
- Salt black pepper (to taste)
- 2 tablespoons maple syrup (for dressing)
- 2 tablespoons apple cider vinegar (for dressing)
- 1 teaspoon Dijon mustard (for dressing)
- ¼ cup olive oil (for dressing)
- ¼ teaspoon salt (for dressing)
- ¼ teaspoon black pepper (for dressing)
Instructions
Preparation Instructions
- Rinse and dry the mixed greens thoroughly.
- Preheat the oven to 400°F (200°C) and prepare the butternut squash by peeling and cubing it.
- Toss the cubed squash with olive oil, salt, and pepper, then roast for 25-30 minutes.
- While the squash is roasting, prepare the pomegranate seeds and candied pecans.
- Make the maple vinaigrette by combining maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper in a bowl or jar.
- In a large salad bowl, combine the mixed greens, roasted squash, pomegranate seeds, candied pecans, and feta cheese.
- Drizzle the vinaigrette over the salad and toss gently before serving.
Notes
Customize with optional add-ins like sliced apples, grilled chicken, or chickpeas. For a spicy kick, consider adding jalapeños or red pepper flakes. Presentation is key; layer ingredients for a beautiful display.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 10mgSodium: 200mgFiber: 5gSugar: 8g
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