Fall Harvest Salad with Honey Dijon Vinaigrette
A cozy fall salad with roasted butternut squash, crisp apples, tender greens, and creamy goat cheese, all brought together with a light‑yet‑indulgent Honey Dijon Vinaigrette. Seasonal, comforting, and ready in minutes.
Equipment
- 2 mixing bowls one small and one large
- 1 shaker jar optional
- 1-2 oven mitts
- 1 Henckels knife small or medium
- 1 cutting board
- 1 tongs
Ingredients
Honey Dijon Vinaigrette
- 1/3 cup Walnut oil
- 3 tablespoons honey
- 2 tablespoons Apple Cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic pressed
- 1/8 teaspoon rosemary, recommended
- 1/8 teaspoon salt
Butternut Squash
- 3 cups butternut squash, fresh or frozen peeled and cubed
- 1-2 tablespoons Olive Oil
- 1 teaspoon salt to taste
- 1/2 teaspoon 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 Honeycrisp apple - 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 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 petitas.
- Plate on a chilled serving platter or individual plates, then finish with a little extra roasted squash, goat cheese, and walnuts for a clean, pretty presentation.
Notes
Inspired by the harvest salad at the Hotel Domestique's Restaurant 17.