Fall Harvest Salad

5 from 2 votes

This Fall Harvest Salad is full of roasted squash, apples, maple flavors and lots of crunch. It's easy, hearty and packed with nourishing flavor and ingredients.

Prep Time10

Cook Time15

Course: Salad

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Author: Bailey Rhatigan

Ingredients

3 cups butternut squash chopped and skinned
1 tbsp olive oil
½ tsp salt
¼ tsp cinnamon
1 cup chopped apple *
1 cup cooked quinoa *
1 10 oz package of cruciferous crunch salad mix * see notes for alternative mix
½ cup dried cranberries
¼ cup pumpkin seeds

Maple Cinnamon Vinaigrette

2 tbsp maple syrup
3 tbsp apple cider vinegar
4 tbsp olive oil
¼ tsp cinnamon
¼ tsp paprika
¼ tsp minced garlic
¼ tsp salt and pepper each

Instructions

Peel, seed and chop butternut squash into small bitesized pieces. Toss in a large bowl add oil, salt, cinnamon and evenly coat the butternut squash. Bake on 400 degrees for 15 minutes, or until squash is tender and can be pieced with a fork.
Chop up kale and shred veggies if not using or add bagged salad to a large bowl. Chop apple and add, add cranberries and pumpkin seeds to mix. Once butternut squash is finished cooking, let it cook a bit and add it to the salad mix.
Make your dressing! Add all ingredients to a medium size bowl and whisk well or use an immersion blender for an extra mixed dressing. The cinnamon will float a bit, but it will evenly coat salad.
Toss salad well and serve immediately.

Notes

*chopped pear will also work

*you can sub the squash for sweet potato

*1 cup of raw quinoa makes about 2.5 cups cooked so measure accordingly or plan to have leftovers.

*if this mix isn't available near you, use 3 cups chopped/stemmed kale + 1 cup shredded red or green cabbage + 1 cup shredded brussel sprouts (about 1/2 pound)

Nutrition