Crisp and Colorful Autumn Harvest Salad with Apple Cider Vinaigrette
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Learn how to make delicious Autumn Harvest Salad with Apple Cider Vinaigrette. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 small butternut squash, peeled and diced
2 tablespoons olive oil
Salt and pepper to taste
6 cups mixed greens (such as arugula, spinach, and kale)
2 medium apples, thinly sliced (I love using Honeycrisp for their sweetness and crunch)
1/2 cup dried cranberries
1/2 cup crumbled blue cheese (substitute with feta if you prefer a milder flavor)
1/3 cup pecans, toasted
1/4 cup red onion, thinly sliced
For the vinaigrette:
1/4 cup apple cider vinegar
1/4 cup olive oil
2 tablespoons maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the diced butternut squash on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly caramelized. Stir halfway through for even cooking.
While the squash is roasting, prepare the vinaigrette. In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasoning if necessary.
In a large salad bowl, combine mixed greens, sliced apples, cranberries, blue cheese, pecans, and red onion.
Once the squash is done, let it cool slightly before adding it to the salad.
Drizzle the salad with the prepared vinaigrette and toss gently to combine. Ensure every ingredient is lightly coated.
Serve immediately, savoring the harmony of flavors that make this dish a seasonal delight.
