Fall Harvest Salad
A delightful mix of roasted butternut squash, crunchy pecans, and sweet apples, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 cup pecans, toasted
- 4 slices bacon, cooked and crumbled
- 2 apples, diced
- 1 cup dried cranberries
- 4 cups mixed greens
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, or until the squash is tender.
- Combine the roasted butternut squash, toasted pecans, crumbled bacon, diced apples, dried cranberries, and mixed greens in a large bowl.
- Whisk together the maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to combine all the ingredients.
- Serve immediately as a main dish or a side salad.
Notes
Use fresh apples for the best flavor. Refrigerate leftovers in an airtight container for up to 3 days.
Find it online: https://www.zaynkitchen.com/autumn-harvest-salad/