Delicious and Nutritious Harvest Salad Recipe

This harvest salad is a delightful combination of seasonal ingredients that come together to create a hearty and flavorful salad. Packed with autumn flavors and textures, this salad is perfect for Thanksgiving or any fall gathering. Roasted butternut squash, crisp apples, crunchy pecans, tangy cranberries, and creamy goat cheese are tossed with a homemade apple cider vinaigrette. This salad is not only delicious but also a nutritional powerhouse, providing a variety of vitamins, minerals, and antioxidants. Impress your guests with this vibrant and hearty salad that celebrates the flavors of the season.

Ingredients

• 1 small butternut squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 6 cups mixed salad greens
• 2 apples, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 4 ounces goat cheese, crumbled
• For the Apple Cider Vinaigrette:
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, remove the seeds, and cut into 1/2-inch thick half-moon slices.
3. Place the butternut squash slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
4. Roast the butternut squash in the preheated oven for 25-30 minutes or until tender and slightly caramelized, flipping the slices halfway through.
5. While the butternut squash is roasting, prepare the apple cider vinaigrette.
6. In a small bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
7. In a large salad bowl, combine the mixed salad greens, sliced apples, dried cranberries, toasted pecans, goat cheese, and roasted butternut squash.
8. Drizzle the apple cider vinaigrette over the salad and toss gently to coat all the ingredients with the dressing.
9. Serve immediately and enjoy!

Interesting Facts