Fall Salad
This salad is a delicious combination of seasonal fruits and vegetables to bring together the nourishing flavors of fall.
Ingredients
Roasted Butternut Squash Cubes
- 1 small butternut squash
- 1-2 Tb avocado oil or ghee
- a pinch of salt
- sprinkled cinnamon
Salad Ingredients
- 1 package organic mixed greens or 1 bunch chopped kale
- ½ cup dried cranberries
- ½ cup pecan halves
- 1 green apple thinly sliced
- 2 ounces goat cheese
Dressing
- 1 Tb dijon mustard
- 1 Tb maple syrup
- juice of half a lemon (1-2 Tb)
- ⅓ cup olive oil extra virgin
- ½ tsp cinnamon
- a pinch of sea salt
Instructions
- Preheat the oven to 425°F.
- Peel the butternut squash, cut in half lengthwise and cube.
- Place the cubed butternut squash on a baking sheet and coat with a generous amount of avocado oil, a few sprinkles of cinnamon and a couple pinches of sea salt. You can line the baking sheet with unbleached parchment paper for easy cleanup.
- Roast the squash for about 20 minutes, or under it is soft when poked with a fork and starting to brown.
- While the squash is roasting, thinly slice your green apple or wash and prepare the fruit you are using.
- Next, make the dressing by adding the mustard and lemon juice to a dish and slowly adding the olive oil while whisking to emulsify. Add the maple syrup, cinnamon, and salt. Then taste and add more acidity, sweetness or salt to your liking.
- Place the salad greens in a large bowl and drizzle with most of the dressing. Top with the cranberries, nuts, crumbled goat cheese, apples and cooled roasted squash. Finish with a drizzle of the last bit of dressing and serve!
Notes
If making ahead be sure to use a hearty green such as kale which can stand up to the dressing. The acid in the dressing will also help tenderize the kale!
I like to keep a salt dish of an unrefined sea salt such a Redmond Real salt on my counter for easy use in recipes.
If using mixed greens, be sure to let the butternut squash cool before topping as they are delicate and the warmth will cause them to wilt.