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The foundation of any great salad begins with the greens, and for our Fall Harvest Salad, we’re using a mix of arugula, spinach, and kale. These leafy vegetables not only add a vibrant color to the dish but also contribute a wealth of nutrients.

Fall Harvest Salad

Celebrate the flavors of fall with this vibrant Fall Harvest Salad! Packed with mixed greens, roasted butternut squash, and Brussels sprouts, it's topped with sweet dried cranberries, creamy goat cheese, and crunchy candied pecans. Finished off with a delicious apple cider vinaigrette, this salad is perfect as a side dish or a hearty main when you add grilled chicken or quinoa. It's healthy, colorful, and full of seasonal goodness!
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Ingredients
  

4 cups mixed greens (arugula, spinach, and kale)

1 cup roasted butternut squash, cubed

1 cup Brussels sprouts, halved and roasted

1/2 cup dried cranberries

1/2 cup goat cheese, crumbled

1/2 cup candied pecans

1/4 cup red onion, thinly sliced

1/4 cup pomegranate seeds

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

Salt and pepper to taste

Instructions
 

Prepare the Roasted Vegetables: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.

    Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper until well combined. Adjust seasoning based on your taste preferences.

      Assemble the Salad: In a large salad bowl, combine the mixed greens, roasted butternut squash, roasted Brussels sprouts, dried cranberries, crumbled goat cheese, candied pecans, red onion, and pomegranate seeds.

        Dress the Salad: Drizzle the dressing over the salad just before serving. Toss gently to combine all the ingredients so that the dressing coats everything evenly.

          Serve: Serve immediately as a refreshing side dish or add grilled chicken or quinoa for a hearty main course.

            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4