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Autumn Harvest Salad

This hearty Autumn Harvest Salad combines roasted butternut squash, crisp apples, candied pecans, and pomegranate arils over fresh greens. Tossed with a homemade honey cider vinaigrette, it’s the perfect seasonal side or light meal for fall gatherings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salads, Side Dishes
Cuisine: American, Thanksgiving
Calories: 213
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup apple cider (not apple juice)
  • 1/3 cup honey
  • 3 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup extra virgin olive oil (or canola oil)
  • 1 large bag mixed greens (spring mix, spinach, etc.)
  • 1-2 medium apples, sliced or diced
  • 1 whole butternut squash, diced and roasted
  • 1 handful candied pecans (or other nuts)
  • 1 handful pepitas (pumpkin seeds)
  • 1 handful feta cheese, crumbled
  • 1 handful pomegranate arils
  • 1 small red onion, thinly sliced
  • shredded or diced roasted chicken (optional)

Equipment

  • Blender
  • large salad bowl
  • Knife and cutting board
  • Baking sheet (for squash)

Method
 

  1. Place apple cider, honey, vinegar, salt, and pepper in a blender and blend until honey is incorporated. Slowly drizzle in the oil while blending on low until fully emulsified.
  2. Taste and adjust salt, pepper, or vinegar as needed.
  3. Place greens in a large bowl. Top with apples, roasted butternut squash, pecans, pepitas, feta, pomegranate arils, and red onion. Add chicken if using.
  4. Toss salad with dressing just before serving.

Notes

Best enjoyed freshly assembled. Prep ingredients ahead and toss before serving. To roast squash: peel, cube, season with olive oil, salt, and pepper, and roast at 400°F for about 20 minutes. Prevent apples from browning by tossing them with lemon water. Add chicken to make it a complete meal.
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