Harvest Salad

Name: Harvest Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6 Cup Spinach; 1 Honeycrisp Apple - Thinly Sliced; 1 Pear - Thinly Sliced; 1/2 Cup Butternut Squash - Roasted or Cubed; 1/3 Cup Dried Cranberries; 1/3 Cup Pecan - Toasted; 1/3 Cup Feta Cheese - Crumbled; 1/4 Small Red Onion - Thinly Sliced; 1/4 Cup Pumpkin Seed

Prep: 15 min Cook: 25 min Total: 40 min Serves: 4 3 views

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Salads Sides

Bursting with the flavors of fall, this vibrant salad showcases the delightful crunch of Honeycrisp apples and the warm sweetness of roasted butternut squash. Each bite is a harmonious blend of textures, from the crisp greens to the creamy feta and the satisfying crunch of toasted nuts. Ideal for a cozy gathering or as a refreshing side dish at your Thanksgiving table, this Harvest Salad will not only brighten your meal but also warm your heart with its seasonal charm.

Ingredients

6 Cups Spinach (or Mixed Greens)
1 Honeycrisp Apple - Thinly Sliced
1 Pear - Thinly Sliced
1/2 Cup Butternut Squash - Roasted or Cubed
1/3 Cup Dried Cranberries
1/3 Cup Pecan (or Walnuts) - Toasted
1/3 Cup Feta Cheese - Crumbled
1/4 Small Red Onion - Thinly Sliced
1/4 Cup Pumpkin Seed
1 Maple Dijon Sauce

Directions

Roast the butternut squash at 400°F (200°C) until tender and lightly caramelized, about 20–25 minutes. Allow it to cool slightly.
Add the mixed greens to a large serving bowl.
Arrange the apple, pear, roasted squash, dried cranberries and red onion over the greens.
Sprinkle with toasted pecans, pumpkin seeds and crumbled goat cheese.
Whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt and pepper until emulsified.
Drizzle the dressing over the salad just before serving and gently toss, or serve the dressing on the side.