Name: Delicious Fall Harvest Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 small butternut squash (peeled and cubed); 2 cups mixed salad greens (such as arugula or spinach); 1 apple (sliced); 1/2 cup dried cranberries; 1/4 cup walnuts (chopped); 2 tbsp olive oil; 2 tbsp maple syrup; 1 tbsp apple cider vinegar

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Introduction

As the days grow cooler and the air becomes crisp, the autumn season brings with it an abundance of fresh, flavorful ingredients. Lina Vexley, a culinary expert, has perfected a fall harvest salad that perfectly captures the essence of the season. This vibrant salad is filled with seasonal produce like roasted squash, apples, and cranberries, making it a perfect side dish for cozy autumn dinners or holiday gatherings. With a blend of textures and a light, tangy dressing, this salad is not only a crowd-pleaser but also a healthy and delicious way to celebrate the flavors of fall.

Delicious Fall Harvest Salad

This delicious fall harvest salad features roasted squash, apples, cranberries, and a maple dressing. It’s the perfect side dish for autumn dinners or holiday gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings servings

Calories 180 kcal

Ingredients

1 small butternut squash peeled and cubed
2 cups mixed salad greens such as arugula or spinach
1 apple sliced
1/2 cup dried cranberries
1/4 cup walnuts chopped
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp apple cider vinegar

Instructions

Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and golden.
In a small bowl, whisk together the maple syrup, apple cider vinegar, and a tablespoon of olive oil to make the dressing.
In a large bowl, combine the roasted squash, mixed salad greens, sliced apple, dried cranberries, and chopped walnuts.
Drizzle the dressing over the salad and toss to combine. Serve immediately, or chill for 15 minutes to allow the flavors to meld.

Notes

This salad can be made ahead by roasting the squash earlier in the day. For added protein, consider topping with grilled chicken or feta cheese.

Nutrition

Calories: 180kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 10mgPotassium: 350mgFiber: 6gSugar: 20gVitamin A: 550IUVitamin C: 15mgCalcium: 30mgIron: 1.2mg

Keyword Autumn, Fall, healthy, Holiday

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How to Make the Recipe

Start by preheating your oven to 400°F (200°C). Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for about 20-25 minutes, or until golden and tender. While the squash is roasting, prepare the dressing by whisking together maple syrup, apple cider vinegar, and olive oil in a small bowl.

In a large salad bowl, combine the roasted butternut squash, mixed salad greens (like arugula or spinach), thinly sliced apples, dried cranberries, and chopped walnuts for a delightful crunch. Drizzle the maple dressing over the salad and toss gently to combine. This salad can be served immediately, or you can chill it for 15 minutes to let the flavors meld.

For a complete meal, consider adding grilled chicken or crumbled feta cheese on top for extra protein. This salad is a perfect complement to any autumn dinner or holiday gathering.

Conclusion

This fall harvest salad is the epitome of autumn dining—filled with warm, roasted squash, sweet apples, and tart cranberries, it perfectly balances the flavors of the season. The maple syrup dressing adds a delightful sweetness that enhances the natural flavors of the vegetables and fruits. Whether served as a side dish or a light main course, this salad is sure to become a favorite for fall dinners and holiday gatherings. Enjoy this healthy, seasonal dish and embrace the flavors of fall!