Name: Favorite Fall Salad with 5 Bold Flavors to Savor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups baby spinach and mixed greens, washed and dried; 2 cups butternut squash, peeled and diced into 1-inch cubes; 1/4 cup dried cranberries, unsweetened; 1/3 cup chopped walnuts, toasted; 1/2 small red onion, thinly sliced; 1/4 cup crumbled goat cheese or feta (optional); 2 tablespoons olive oil (for roasting the squash); Salt, to taste; Freshly ground black pepper, to taste; 3 tablespoons pure maple syrup; 2 tablespoons apple cider vinegar; 1/3 cup extra virgin olive oil; 1 teaspoon Dijon mustard; Salt, to taste (for dressing); Freshly ground black pepper, to taste (for dressing)

Favorite Fall Salad with 5 Bold Flavors to Savor

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Enjoy the Favorite Fall Salad packed with 5 bold flavors that bring warmth and comfort to your autumn meals

Author: emma
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Salad
Cuisine: American

Ingredients

Scale

4 cups baby spinach and mixed greens, washed and dried

2 cups butternut squash, peeled and diced into 1-inch cubes

1/4 cup dried cranberries, unsweetened

1/3 cup chopped walnuts, toasted

1/2 small red onion, thinly sliced

1/4 cup crumbled goat cheese or feta (optional)

2 tablespoons olive oil (for roasting the squash)

Salt, to taste

Freshly ground black pepper, to taste

3 tablespoons pure maple syrup

2 tablespoons apple cider vinegar

1/3 cup extra virgin olive oil

1 teaspoon Dijon mustard

Salt, to taste (for dressing)

Freshly ground black pepper, to taste (for dressing)

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Instructions

Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer. Roast for about 25-30 minutes, turning halfway through, until golden and tender.

While the squash roasts, toast the walnuts in a dry skillet over medium heat, stirring frequently for 5-7 minutes until fragrant and slightly golden. Set aside to cool.

Combine the maple syrup, apple cider vinegar, Dijon mustard, and olive oil in a small bowl or jar. Whisk or shake well until smooth and emulsified. Add salt and pepper to taste.

In a large bowl, toss the greens, roasted squash, cranberries, toasted walnuts, and thinly sliced red onion. Drizzle the dressing over and toss gently to coat evenly.

Sprinkle crumbled goat cheese or feta on top. Serve immediately or let sit 10 minutes to blend flavors.

Notes

A cozy, seasonal fall salad featuring roasted butternut squash, tart cranberries, toasted walnuts, and a zingy maple dressing, balanced with fresh baby spinach and mixed greens.

Find it online: https://www.theworstme.com/favorite-fall-salad-5-bold-flavors-to-savor/