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Seasonal Delights: Crafting a Fall Harvest Salad

Fall Harvest Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cups mixed greens
  • 1 cup roasted butternut squash cubed
  • 1/2 cup cranberries dried
  • 1/2 cup pecans toasted
  • 1 apple thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup feta cheese crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the butternut squash by peeling and cubing it.
  3. Spread the squash on a baking sheet and roast for 25-30 minutes or until tender.
  4. While the squash is roasting, prepare the vinaigrette by whisking together olive oil, apple cider vinegar, maple syrup, salt, and pepper in a bowl.
  5. Toast the pecans in a skillet over medium heat until fragrant, about 5 minutes.
  6. In a large salad bowl, combine mixed greens, roasted squash, dried cranberries, apple slices, red onion, and feta cheese.
  7. Drizzle the vinaigrette over the salad and toss gently to combine.
  8. Top the salad with toasted pecans before serving.
  9. Serve immediately and enjoy!