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Autumn Salad

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This Autumn Salad is a vibrant and seasonal dish featuring roasted squash or sweet potatoes, crisp apples, nuts, and a tangy maple-Dijon vinaigrette. It’s hearty, refreshing, and perfect for fall lunches, dinners, or holiday tables.

Ingredients

  • 6 cups mixed salad greens
  • 2 cups roasted butternut squash or sweet potatoes (peeled and cubed)
  • 2 crisp apples (such as Honeycrisp or Fuji), thinly sliced
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled goat cheese or feta
  • 1/3 cup toasted pecans or walnuts
  • 1/4 red onion, thinly sliced
  • 1/4 cup pomegranate seeds (optional)
  • 1/4 cup olive oil (plus more for roasting)
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel and cube the butternut squash or sweet potatoes. Toss with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized. Let cool.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
  4. In a large bowl, combine salad greens, sliced apples, roasted squash, dried cranberries, goat cheese, red onion, and toasted nuts.
  5. Drizzle the dressing over the salad just before serving. Toss gently to combine.
  6. Top with optional pomegranate seeds for extra flavor and color. Serve immediately.

Notes

  • Swap in roasted carrots or Brussels sprouts if desired.
  • Add grilled chicken, quinoa, or chickpeas to make it a full meal.
  • Use dairy-free cheese for a vegan option.
  • Store salad undressed in the fridge for up to 3 days.
  • Toast nuts in a dry skillet over medium heat for 5–7 minutes until fragrant.

Nutrition

Find it online: https://thefamilycooking.com/autumn-salad/