Description
A delightful Autumn Harvest Salad featuring roasted squash and a sweet maple vinaigrette, perfect for fall.
Ingredients
Scale
- 2 cups pumpkin, peeled and cut into 1-inch cubes
- 1 tablespoon avocado oil
- Salt and freshly ground black pepper to taste
- 6 cups assorted greens (such as mesclun, romaine, and Swiss chard)
- 1/2 cup dried cherries
- 1/2 cup walnuts, coarsely chopped
- 1/2 cup goat cheese, crumbled
- 1/4 cup green onion, finely sliced
- 1/4 cup avocado oil (for the dressing)
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon whole grain mustard
- Salt and freshly ground black pepper to taste (for the dressing)
Instructions
- Begin by heating your oven to 400°F. On a baking tray, combine the pumpkin cubes with avocado oil, salt, and pepper. Roast for 25-30 minutes, turning occasionally, until the pumpkin is tender and golden. Let it cool for a few minutes.
- In a separate bowl, mix together the avocado oil, balsamic vinegar, honey, whole grain mustard, salt, and pepper to create a smooth dressing. Taste and adjust the seasoning if necessary.
- In a large serving bowl, layer the assorted greens, dried cherries, walnuts, goat cheese, and green onion.
- Gently fold in the roasted pumpkin into the salad mixture. Drizzle the honey dressing over the top and toss lightly to ensure everything is well-coated.
- Enjoy immediately or let it sit for about 15-20 minutes in the refrigerator to enhance the flavors.
Notes
- For a protein boost, consider adding grilled shrimp or black beans.
- Feel free to substitute pumpkin with roasted carrots or parsnips for a unique taste experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 10g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg