Description
Autumn Bliss Salad celebrates seasonal ingredients with roasted butternut squash, crisp kale, and candied pecans dancing across mixed greens. Maple vinaigrette drizzled over this harvest-inspired dish brings warmth and richness that connects you directly to fall’s delicious bounty.
Ingredients
Scale
Salad Ingredients:
- 4 cups (950 ml) mixed greens (arugula, spinach, and kale)
- 1 cup (150 g) roasted butternut squash cubes
- 1 apple, thinly sliced
- ½ cup (60 g) pecans, toasted
- ¼ cup (30 g) crumbled goat cheese
- ¼ cup (40 g) dried cranberries
Dressing Ingredients:
- ¼ cup (60 ml) olive oil
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 ml) pure maple syrup
- 1 teaspoon (5 ml) Dijon mustard
Seasoning:
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C), ensuring the rack is positioned in the center for even roasting.
- Cut butternut squash into uniform 1-inch cubes, ensuring they will cook evenly and caramelize nicely.
- Toss squash cubes with olive oil, kosher salt, and freshly ground black pepper until completely coated.
- Spread seasoned squash cubes in a single layer on a rimmed baking sheet, avoiding overcrowding to promote proper caramelization.
- Roast squash for 22-25 minutes, rotating the baking sheet halfway through to ensure uniform browning, until edges are golden and cubes are tender when pierced with a fork.
- Remove roasted squash from oven and let cool for 10 minutes, allowing the pieces to slightly firm up and develop deeper flavors.
- In a large salad bowl, layer mixed salad greens as the foundational base.
- Gently arrange cooled roasted squash, crisp apple slices, toasted pecan halves, crumbled goat cheese, and dried cranberries over the greens.
- For the maple dressing, combine olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and a pinch of black pepper in a small jar.
- Seal the jar and shake vigorously for 15-20 seconds to emulsify the dressing and blend flavors completely.
- Drizzle dressing over the salad just before serving, using a light hand to prevent overdressing.
- Toss salad gently with two large spoons, ensuring each ingredient is lightly coated with the maple dressing.
- Serve immediately to preserve the salad’s crisp textures and vibrant flavors.
Notes
- Roast squash until golden and caramelized for maximum flavor depth and sweetness.
- Toast pecans separately to enhance their nutty aroma and provide a delightful crunch to the salad.
- Slice apples just before serving to prevent browning and maintain fresh, crisp texture.
- Maple dressing adds a rich, sweet-tangy profile that perfectly complements the autumnal ingredients.
- Serve immediately after dressing to preserve the greens’ crispness and prevent wilting.
- Choose fresh, seasonal butternut squash for the most vibrant and authentic autumn taste experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 10 mg