Go Back
–+ servings
Author: Samantha

Fall Harvest Salad with Honey Dijon Vinaigrette

Print
Servings: 4 people
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 30 minutes

Equipment

  • 1 mixing bowls small and large
  • 1 shaker jar optional
  • 1 Sheet Pan
  • 1-2 oven mitts
  • 1 prep knift
  • 1 Cutting Board
  • 1 Tongs

Ingredients

Honey Dijon Vinaigrette

  • 1/3 cup Walnut Oil
  • 3 tbsp Honey
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Lemon Juice
  • 1 tbsp Dijon Mustard
  • 1 clove Garlic pressed
  • 1/8 tsp Rosemary recommended
  • 1/8 tsp Salt

Butternut Squash

  • 3 cup Butternut Squash - Fresh or Frozen peeled and cubed
  • 1-2 tbsp Olive Oil
  • 1 tsp Salt to taste
  • 1/2 tsp Pepper to taste
  • 1 dash Cinnamon & Nutmeg to taste

Salad

  • 3 cups Butternut Squash roasted and seasoned
  • 4-6 cups Baby Red & Leaf Lettuce
  • 1/2 cup Red or Sweet Onion thinly sliced
  • 1/2 Honey Crisp Apple - or Sweet and Firm thinly sliced
  • 2 oz. Goat Cheese crumbled
  • 1/4 cup Dried Cranberries chopped
  • 1/8 cup Walnuts toasted
  • 1/8 cup Petitas

Instructions

Preparation

  • Vinaigrette: Mix walnut oil, honey, apple cider vinegar, lemon juice, Dijon mustard, garlic, rosemary, and salt in a mixing bowl or shaker jar. Set aside.
  • Butternut Squash: Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  • In a bowl, toss the peeled and cubed butternut squash with olive oil. Season it with salt, pepper, cinnamon, and nutmeg to taste. Spread the seasoned squash evenly onto the prepared sheet pan.
  • Bake in the oven for 15 - 20 minutes, or until the squash is tender and roasted.

Assemble the Salad

  • In a large, chilled bowl mix together red and green leaf lettuce, slightly cooled and roasted butternut squash, apple, red onion, goat cheese, cranberries, walnuts, and pet
  • Plate on chilled serving platter or indivdual plates. Top with some additional buternut squash, goat cheese and walnuts for a pretty presentation.

Notes

My Salad Tips
  • I scale the servings for two by selecting the 0.5x option under the ingredients on the recipe card.
  • I have made this with both fresh and frozen butternut squash, and honestly—both versions are delicious. Use what you have!
  • This salad has been a fall favorite, so I keep extra vinaigrette and roasted butternut squash on hand. It makes throwing a salad together quick and easy.
  • I love using a mix of baby red and leaf lettuce for this salad. It’s tender enough to feel fresh and light, yet sturdy enough to hold up against all the hearty ingredients without wilting.
  • For the best flavor in every bite, I always chop my lettuce and veggies small. It ensures that each forkful is a perfect blend of textures and tastes.
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: Delicous, Healthy, Quick and Easy