Fall Harvest Salad with Maple Dressing

Name: Fall Harvest Salad with Maple Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups cubed butternut squash; 1 tbsp olive oil and a pinch of salt; 6 cups mixed greens or kale; 1 apple, thinly sliced; 1/2 cup toasted pecans; 1/3 cup dried cranberries; 1/2 cup crumbled feta or goat cheese; Dressing: 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon, salt and pepper

Greens, roasted squash, apple, toasted pecans, dried cranberries and feta in a tangy maple-Dijon dressing.

Why it's here: Fall salad searches are up 94% on Pinterest, and a maple fall salad made Bon Appétit's most-saved list on Oct 9.

Prep15 min

Cook15 min

Total30 min

Serves4

What you'll need

Aluminum sheet pansFor roasting and baking

Amazon Walmart

Mixing bowl setFor mixing and marinating

Amazon Walmart

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Ingredients

3 cups cubed butternut squash

1 tbsp olive oil and a pinch of salt

6 cups mixed greens or kale

1 apple, thinly sliced

1/2 cup toasted pecans

1/3 cup dried cranberries

1/2 cup crumbled feta or goat cheese

Dressing: 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon, salt and pepper

Steps

Heat the oven to 425°F. Roast the squash with oil and salt for 20 to 25 minutes. Let it cool a little.

Shake the dressing ingredients in a jar.

Toss the greens with half the dressing. Top with the squash, apple, pecans, cranberries and cheese.

Drizzle with the rest of the dressing and serve.

TipAdd sliced chicken or a can of chickpeas to make it a full meal.