Original Post: https://www.evolvingtable.com/fall-harvest-salad-apples/
Fall Harvest Salad with Apples
A Fall Harvest Salad that is full of sliced apples, roasted butternut squash, toasted pecans, and is tossed in a delicious maple apple cider vinegar dressing.
Servings: 8 servings
Ingredients
- 2 cups maple roasted butternut squash
- ½ cup toasted pecans coarsely chopped
- 6-8 cups mixed greens kale, or spinach
- 1 small bell pepper yellow or red, thinly sliced
- ¼ red onion thinly sliced
- 1 small apple thinly sliced
- ¼ cup pumpkin seeds
Maple Apple Cider Vinaigrette Dressing:
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 3 Tbsp. pure maple syrup*
- 2 tsp. fresh rosemary finely chopped
- ¼ tsp. salt to taste
Instructions
- Toast pecans in a 325 degree oven for 7-10 minutes.
- Place all apple cider vinaigrette dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.
- In a large bowl combine mixed greens and vinaigrette. Toss to completely coat the greens.
- Top salad with bell pepper, onion, apple, pumpkin seeds, pecans, and butternut squash.*
- Serve immediately as is or with Fried Goat Cheese and enjoy!
Notes
- Honey or agave nectar can be substituted for the maple syrup but will affect the flavor profile slightly.
- You can choose to serve the butternut squash and pecans slightly warm over the salad or at room temperature.
Nutrition
Calories: 258kcal | Carbohydrates: 16g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Sodium: 71mg | Potassium: 308mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4139IU | Vitamin C: 43mg | Calcium: 40mg | Iron: 1mg
