Description
Harvest Salad is the perfect side salad to serve on your holiday table in a large serving bowl. The bright, contrasting colors and textures make this dish really stand out.
Ingredients
Units
Scale
Squash
- 1 1/2 lb. butternut squash, about 18-20 oz. peeled & chopped
- 1 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1 Tbsp. honey or maple syrup
- Black pepper, to taste
Salad
- 5 oz. spring mix
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
- 4 oz. crumbled goat cheese, about 3/4 cup
Vinaigrette
- 3 Tbsp. olive oil
- 1 1/2 Tbsp. balsamic vinegar
- 2 tsp. honey or maple syrup
- 1 tsp. Dijon mustard
- Kosher salt and black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Peel and seed butternut squash; cut into 1-inch cubes. Toss together squash, olive oil, salt, and honey in a large bowl. Season with black pepper, to taste. Place in a single layer on a parchment-lined baking sheet. Bake 35-40 minutes or until squash is tender and begins to brown, stirring once after 20 minutes. Remove from oven and cool in pan.
- Combine the salad ingredients with the squash on a large platter.
- Whisk together the vinaigrette ingredients and drizzle over the salad. Add a light sprinkle of salt and pepper over the salad before serving.
Notes
- Leftovers: Once the salad is tossed with the vinaigrette it will keep for about 2 days and after that the greens will become soggy. Ideally, store the salad and vinaigrette separately and toss individual servings as needed if planning on leftovers.
Nutrition
- Serving Size: 1 side salad
- Calories: 215
- Sugar: 12.4 g
- Sodium: 169 mg
- Fat: 13.5 g
- Carbohydrates: 22.7 g
- Protein: 4.2 g
- Cholesterol: 6.5 mg