Fall Harvest Salad
Fresh flavors of the season in every bite!
As the crisp air of autumn sets in and the leaves begin to transform into a vibrant tapestry of reds, oranges, and yellows, it’s the perfect time to celebrate the bounty of the season with a delightful Fall Harvest Salad.
This vibrant dish brings together the comforting flavors of roasted butternut squash and sweet, crunchy apples (rich in prebiotics), harmoniously complemented by creamy goat cheese and the earthy crunch of pecans. Nestled on a bed of fresh spinach, this salad not only captures the essence of fall but also provides a nourishing boost.
To elevate this culinary experience, we drizzle it with a homemade poppy seed dressing, adding a touch of sweetness and tang that ties all the flavors together. Join us as we dive into the recipe and discover how to create a salad that’s not just a feast for the eyes, but also a celebration of the season’s rich flavors.
Ingredients
½ large diced butternut squash
1 TBSP olive oil
¼ goat cheese
1 large apple
½ cup pecans
6 oz spinach or baby spinach
2 TBSP of pomegranate seeds
Poppy seed vinaigrette
2 TBSP apple cider vinegar
¼ cup olive oil
½ TBSP dijon mustard
½ TSP poppy seeds
Salt and pepper
Instructions
Preheat the oven to 400F. Line a baking sheet with parchment paper and add the diced butternut squash tossed in olive oil. Mix well and roast for about 30 minutes until lightly browned and fork tender. Cut the apple in thin slices. Reserve.
Prepare the vinaigrette. In a small glass jar with a lid, add all the ingredients and shake well. Reserve.
Assemble your salad. Once the squash cubes are done, let them cool for a couple of minutes. In a large salad bowl, add the spinach, roasted squash, apple slices, pecans, small pieces of goat cheese and sprinkle the pomegranate seeds over it.
Drizzle the poppy seed vinaigrette and enjoy it!
Recipe provided by: Gabriela Dedolph
