Appetizers
Autumn Harvest Salad
⏱ 45 minutes
🍽 6 people
👁 7 views
Ingredients
- 4 cups mixed greens (arugula, spinach, kale)
- 1 cup roasted butternut squash, diced
- 1 cup crumbled goat cheese
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for dressing
Preparation Steps
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
- In a large bowl, combine the mixed greens, roasted squash, crumbled goat cheese, chopped walnuts, and dried cranberries.
- Whisk together the apple cider vinegar, Dijon mustard, and ground cumin in a small bowl. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, sprinkle with additional chopped walnuts if desired.
- Serve immediately, or cover and refrigerate for up to 24 hours.
