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Hearty Harvest Salad

This salad is packed full of delicious fall flavors.

Course Salad

Ingredients

  • 1 lb butternut squash cubed; can substitute with sweet potato
  • 1-2 lbs brussels sprouts halved
  • 1 bag spring greens
  • 1/2 apple or pear cubed
  • 1/4 cup craisins
  • 1/4 cup feta, blue cheese crumbles, or gorgonzola
  • 1/4 cup pecans can quickly glaze in brown sugar over the stove if you like a pop of sweetness

Vinaigrette Dressing:

  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400. Toss the brussels sprouts and butternut squash separately with 2 tablespoons of olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Set aside to cool.

  2. While veggies are cooking, chop the apples or pears and prepare the vinaigrette.

  3. To make the vinaigrette, combine all ingredients in a container with a lid and shake.

  4. Prepare salad by topping the spring greens mix with roasted veggies, apples or pears, craisins, pecan pieces, and cheese. I like to display mine in organized rows for presentation. Pour dressings over the top of the salad and toss to combine.