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Fall Harvest Salad

This salad is full of all of your favorite fall flavors and colors, brought together with a delicious maple cider Dijon dressing. Wait to dress the salad until you are ready to serve so everything stays crisp!

by Chris Salicrup, Tresha Lindo and Codii Lopez

Total Time

45 minutes

45 min

Prep Time

25 minutes

25 min

Cook Time

20 minutes

20 min

Total Time

45 minutes

45 min

Prep Time

25 minutes

25 min

Cook Time

20 minutes

20 min

Ingredients

for 6 servings

Salad

  • 1 acorn squash
  • 2 tablespoons
    extra virgin olive oil
  • ½ teaspoon
    kosher salt
  • ¼ teaspoon
    ground black pepper
  • ½ teaspoon
    freshly grated nutmeg
  • 2 teaspoons
    fresh thyme leaf
  • 1 small head radicchio
  • 1 bosc pear
  • 4 cups
    baby spinach (160 g)
  • ¼ cup
    dried cranberries (30 g)
  • ½ cup
    pecan, toasted and roughly chopped (60 g)
  • ¼ cup
    crumbled blue cheese (60 g)

Maple Cider Dressing

  • ¼ cup
    pure maple syrup (85 g)
  • ¼ cup
    apple cider vinegar (60 mL)
  • 1 ½ teaspoons
    dijon mustard
  • ¼ cup
    extra virgin olive oil (60 mL)
  • 1 teaspoon
    kosher salt
  • ½ teaspoon
    ground black pepper
    Calories 194
    Fat 6g
    Carbs 33g
    Fiber 9g
    Sugar 11g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Trim the ends off the squash, then cut in half. Scoop out the seeds, then slice into ½-inch (1 ¼ cm) cubes.
  3. Spread the squash on a baking sheet, then add the olive oil, salt, pepper, nutmeg, and thyme and toss to coat.
  4. Roast for 20 minutes, until tender and lightly browned. Remove from the oven and let cool completely.
  5. Meanwhile, prepare the rest of the salad: Cut the head of radicchio in half, remove the core, then thinly slice.
  6. Cut the pear in half, scoop out the core, then thinly slice.
  7. Make the dressing: In a small bowl, whisk together the maple syrup, apple cider vinegar, and mustard. 8. While whisking, slowly drizzle in the olive oil and continue whisking until emulsified. Whisk in the salt and pepper, then set aside.
  8. In a large bowl, combine the radicchio, spinach, pear, dried cranberries, and cooled roasted squash. 10. Drizzle some of the dressing over the salad and toss well to coat.
  9. Divide the salad between serving plates, then top with the chopped toasted pecans and crumbled blue cheese. Serve immediately with the remaining dressing alongside.
  10. Enjoy!
 

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