Fall Harvest Salad with Maple Dijon Dressing
Ingredients
Roasted squash
- 4 cups butternut squash peeled, 3/4 inch cubes (about 1 1/2 lb)
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
Maple Dijon dressing
- 1/3 cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 small shallot minced
- 1/2 tsp kosher salt
- black pepper to taste
Salad
- 6 cups mixed greens or a mix of baby kale and arugula
- 1 large crisp apple thinly sliced
- 3/4 cup candied pecans
- 1/2 cup crumbled feta or goat cheese
- 1/3 cup dried cranberries
- 1/4 cup pomegranate seeds optional
Method
- Heat the oven to 425°F (220°C). Toss the squash with the oil, salt and cinnamon and spread on a baking sheet in one layer.
- Roast 22 to 25 minutes, flipping once, until tender and browned at the edges. Let cool for 10 minutes.
- Shake all the dressing ingredients in a jar until creamy.
- If using kale, massage it with 1 tablespoon of the dressing for 1 minute to soften it.
- Add the greens, apple and slightly warm squash to a large bowl and toss with about half the dressing.
- Top with pecans, feta, cranberries and pomegranate seeds. Serve with the remaining dressing on the side.
Notes
Make ahead: roast the squash and make the dressing up to 3 days ahead. Slice the apple and assemble just before serving.
Make it a meal: add sliced roast chicken, a scoop of cooked farro or quinoa, or a cup of chickpeas.
Dressing: keeps 1 week in the fridge. Shake well before using.