This salad combines all your favorite fall flavors into one bowl! Roasted butternut squash, crisp apples, goat cheese, pecans, dried cranberries and pepitas are tossed with salad greens and a homemade Apple Cider Vinaigrette for a delicious meal or side dish. Have leftover grilled chicken on hand? Add it to pump up the protein and turn this salad into a hearty meal.

Fall Harvest Salad with Apple Cider Vinaigrette

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Servings 6 Prep Time 10minutes
Cook Time 20minutes
Servings 6 Prep Time 10minutes
Cook Time 20minutes
This salad combines all your favorite fall flavors into one bowl! Roasted butternut squash, crisp apples, goat cheese, pecans, dried cranberries and pepitas are tossed with salad greens and a homemade Apple Cider Vinaigrette for a delicious meal or side dish. Have leftover grilled chicken on hand? Add it to pump up the protein and turn this salad into a hearty meal.
Fall Harvest Salad
Ingredients
  • 1 pound butternut squash,, peeled, cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (5 oz.) package salad greens
  • 3 ounces goat cheese
  • 1 Honeycrisp apple, diced
  • 1/2 cup chopped pecans
  • 1/4 cup dried cranberries
  • 1/4 cup pepitas
Apple Cider Vinaigrette
Ingredients
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
Directions
  1. Preheat oven to 400F.
  2. Toss butternut squash with oil, salt and pepper. Spread on baking sheet and bake 15-20 minutes, or until tender. Remove from oven and let cool slightly.
  3. Add salad greens to large bowl. Top with butternut squash, goat cheese, apple, pecans, dried cranberries and pepitas.
  4. Whisk apple cider vinegar, oil, maple syrup, mustard and salt in small bowl until well combine. Pour over salad and toss to combine.
Nutritional Value
Calories: 221 Fat: 14g Cholesterol: 7mg Carbohydrates: 21g Sodium: 272mg Fiber: 5g Protein: 6g Sugar: 10g (0g added) Calcium: 7% DV Iron: 9% DV
Tags , , , , ,
Servings 6 Prep Time 10minutes
Cook Time 20minutes
Servings 6 Prep Time 10minutes
Cook Time 20minutes
This salad combines all your favorite fall flavors into one bowl! Roasted butternut squash, crisp apples, goat cheese, pecans, dried cranberries and pepitas are tossed with salad greens and a homemade Apple Cider Vinaigrette for a delicious meal or side dish. Have leftover grilled chicken on hand? Add it to pump up the protein and turn this salad into a hearty meal.
Fall Harvest Salad
Ingredients
  • 1 pound butternut squash,, peeled, cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (5 oz.) package salad greens
  • 3 ounces goat cheese
  • 1 Honeycrisp apple, diced
  • 1/2 cup chopped pecans
  • 1/4 cup dried cranberries
  • 1/4 cup pepitas
Apple Cider Vinaigrette
Ingredients
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
Directions
  1. Preheat oven to 400F.
  2. Toss butternut squash with oil, salt and pepper. Spread on baking sheet and bake 15-20 minutes, or until tender. Remove from oven and let cool slightly.
  3. Add salad greens to large bowl. Top with butternut squash, goat cheese, apple, pecans, dried cranberries and pepitas.
  4. Whisk apple cider vinegar, oil, maple syrup, mustard and salt in small bowl until well combine. Pour over salad and toss to combine.
Nutritional Value
Calories: 221 Fat: 14g Cholesterol: 7mg Carbohydrates: 21g Sodium: 272mg Fiber: 5g Protein: 6g Sugar: 10g (0g added) Calcium: 7% DV Iron: 9% DV

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