Fall Harvest Salad with Maple Vinaigrette

This Fall Harvest Salad with Maple Vinaigrette is a perfect combination of flavors and textures. It features roasted butternut squash, dried cranberries, crunchy pecans, tangy goat cheese, and crisp apple slices, all dressed in a sweet and savory maple vinaigrette.

Ingredients:

• 4 cups mixed greens e
• g
• , kale, arugula, spinach
• 1 cup butternut squash, cubed and roasted
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/4 cup crumbled goat cheese
• 1/4 cup thinly sliced red onion
• 1 apple, thinly sliced
• For Maple Vinaigrette:
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Preheat your oven to 375F 190C

Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper

Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized

Let it cool

In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the Maple Vinaigrette

Set aside

In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, chopped pecans, crumbled goat cheese, sliced red onion, and apple slices

Drizzle the Maple Vinaigrette over the salad and toss gently to coat all the ingredients evenly

Serve immediately as a delicious fall harvest salad