Harvest Salad Everyone Will Ask You to Make Again
My crowd-pleasing Harvest Salad features roasted squash, apples, candied pecans, and maple vinaigrette. It’s the salad I’m always asked to bring, and it’s easier than it looks.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 main dish servings
- Category: Salad
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 small butternut squash (2 lbs), peeled and cubed
1 large apple, thinly sliced
1/2 cup candied pecans
1/3 cup crumbled feta cheese
4 cups chopped kale
2 tbsp olive oil (for roasting)
1/4 cup extra virgin olive oil (for dressing)
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard
1 small shallot, minced
Salt and pepper, to taste
Instructions
Preheat oven to 425°F. Toss squash cubes with 2 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, flipping halfway, until tender and caramelized.
In a large bowl, massage the chopped kale with a teaspoon of the prepared dressing to soften.
Whisk together all vinaigrette ingredients: 1/4 cup olive oil, vinegar, maple syrup, Dijon, shallot, salt, and pepper.
Let the roasted squash cool for 10 minutes, then add to the bowl with the kale.
Add the sliced apple, candied pecans, and crumbled feta to the bowl.
Drizzle with most of the vinaigrette and toss gently to combine. Taste and add remaining dressing or salt as needed. Serve immediately.
Notes
For make-ahead ease, roast the squash, make the dressing, and prep the kale and apple (toss apple in lemon juice) up to 2 days in advance. Store components separately and assemble just before serving. For a vegan version, omit the cheese.
Find it online: https://www.cookingbyness.blog/perfect-harvest-salad-recipe/