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Harvest Salad Recipe

Harvest Salad Recipe: Fall's Fresh Flavor Explosion

This Harvest Salad Recipe captures the essence of fall with roasted veggies, crunchy nuts, and sweet fruits, making it a must-try dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 cups Mixed Greens Consider arugula or baby kale for a unique flavor twist.
  • 1 medium Honeycrisp Apple Feel free to swap in other firm apples like Gala for variety.
  • 1 cup Dried Cranberries Raisins can also work if you prefer a different sweetness.
  • 1 cup Pecans To enhance their taste, try toasting them beforehand.
  • 1/2 cup Goat Cheese Feta or blue cheese can be excellent substitutes for stronger flavor.
  • 1/4 medium Red Onion Shallots could be used for a milder flavor.
For the Roasted Vegetables
  • 1 medium Butternut Squash Cube for even roasting and optimal caramelization.
  • 1 medium Sweet Potatoes Ensure they’re cubed before roasting for uniform cooking.
  • 2 tablespoons Dill Parsley or thyme make great alternatives if needed.
For the Dressing
  • 1/4 cup Olive Oil Quality oil makes a significant difference in flavor.
  • 2 tablespoons Fresh Lemon Juice Always use fresh juice for the best result.
  • 1 tablespoon Dijon Mustard Feel free to adjust the quantity based on your preference.
  • 1 tablespoon Maple Syrup Honey can substitute but may alter the flavor slightly.
  • to taste Salt Adjust according to your personal preference.

Equipment

  • Oven
  • Large Bowl
  • small bowl
  • Baking sheet
  • Whisk

Method
 

Prepare the Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, and a pinch of salt until smooth and emulsified.
Roast the Vegetables
  1. Preheat your oven to 425°F (220°C). Cube the butternut squash and sweet potatoes into approximately one-inch pieces. Toss with olive oil and salt on a baking sheet. Roast for 15-20 minutes, or until tender and golden brown.
Assemble Salad Ingredients
  1. In a large bowl, layer mixed greens, sliced honeycrisp apple, dried cranberries, toasted pecans, goat cheese, and thinly sliced red onion.
Incorporate Roasted Vegetables
  1. Once the roasted vegetables are ready, let them cool slightly, then gently fold them into the salad bowl.
Dress the Salad
  1. Drizzle the lemon maple dressing evenly over the salad and toss gently to coat all ingredients.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 200mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 3000IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Use fresh seasonal ingredients for enhanced flavor and customize the salad to fit your taste with different seasonal favorites.

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