Fall Harvest Salad with Apple Cider Vinaigrette
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.
Fall Harvest Salad
- 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 Spinach & Arugula mix
- 3 ounces goat cheese
- 1 apple diced
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
- 1/4 cup pepitas
Apple Cider Vinaigrette
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
Preheat oven to 400F.
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.
Add salad greens to large bowl. Top with butternut squash, goat cheese, apple, pecans, dried cranberries and pepitas.
Whisk apple cider vinegar, oil, maple syrup, mustard and salt in small bowl until well combine. Pour over salad and toss to combine.
Calories: 221kcalCarbohydrates: 21gProtein: 6gFat: 14gCholesterol: 7mgSodium: 272mgFiber: 5gSugar: 10g