Fall Harvest Salad
The perfect blend of veggies and dried fruits for fall.
- 1 acorn squash
- 2 tbsp extra virgin olive oil
- 1/2 tspn kosher salt
- 1/4 tspn black pepper
- 1/2 tspn grated nutmeg
- 2 tspn thyme leaf
- 1 small head radicchio
- 1 bosc pear
- 4 cups fresh baby spinach
- 1/4 cup dried cranberries
- 1/2 cup pecan toasted and chopped
- 1/4 cup crumbled bleu cheese
Maple Cider Dressing
- 1/4 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 1 1/2 tspn dijon mustard
- 1/4 cup extra virgin olive oil
- 1 tspn kosher salt
- 1/2 tspn black pepper
Preheat your oven to 400°F.
Trim ends off squash and cut in half. Scoop out seeds and slice into ½-inch cubes.
Spread squash on baking sheet. Add olive oil, salt, pepper, nutmeg, and thyme. Toss to coat.
Roast for 20 minutes or until tender. Remove from oven and let cool completely.
Cut head of radicchio in half. Remove core and slice thinly.
Cut pear in half and scoop out core. Slice thinly.
Dressing: Whisk together maple syrup, apple cider vinegar, and mustard in a small bowl. Slowly drizzle in olive oil and continue whisking until mixed well. Mix in salt and pepper.
Combine radicchio, spinach, pear, dried cranberries, and the roasted squash in a large bowl. Drizzle dressing over the salad and toss well to coat.