Fall Harvest Salad
The perfect blend of veggies and dried fruits for fall.
Ingredients
Salad
- 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
Instructions
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Preheat your oven to 400°F.
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Trim ends off squash and cut in half. Scoop out seeds and slice into ½-inch cubes.
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Spread squash on baking sheet. Add olive oil, salt, pepper, nutmeg, and thyme. Toss to coat.
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Roast for 20 minutes or until tender. Remove from oven and let cool completely.
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Cut head of radicchio in half. Remove core and slice thinly.
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Cut pear in half and scoop out core. Slice thinly.
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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.
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Combine radicchio, spinach, pear, dried cranberries, and the roasted squash in a large bowl. Drizzle dressing over the salad and toss well to coat.