Harvest Salad Recipe

Mixed greens: A blend of leafy greens that form the base of the salad, providing a variety of textures and flavors.

Roasted butternut squash: Adds a sweet and nutty flavor, along with a soft texture that complements the crunchier elements.

Dried cranberries: Provide a tart and chewy contrast to the other ingredients.

Chopped pecans: Add a rich, buttery crunch to the salad.

Apple: Sliced thinly, it adds a crisp and sweet element to the mix.

Red onion: Thinly sliced, it adds a sharp and tangy flavor.

Olive oil: Used in the dressing, it adds a smooth and rich base.

Balsamic vinegar: Provides a tangy and slightly sweet flavor to the dressing.

Maple syrup: Adds a touch of sweetness to balance the dressing.

Dijon mustard: Gives the dressing a bit of a spicy kick.

Salt: Enhances the flavors of the salad and dressing.

Pepper: Adds a bit of heat and depth to the overall flavor.

When roasting butternut squash, ensure you cut it into uniform cubes to promote even cooking. Toss the cubes in a bit of olive oil and season with salt and pepper before spreading them out on a baking sheet. Roast at 400°F (200°C) for about 25-30 minutes, or until they are tender and slightly caramelized. This will enhance the natural sweetness and add a delightful texture to your harvest salad.

• mixed greens - Substitute with baby spinach: Baby spinach provides a similar texture and nutritional profile.

• cubed roasted butternut squash - Substitute with cubed roasted sweet potatoes: Sweet potatoes offer a comparable sweetness and texture when roasted.

• dried cranberries - Substitute with dried cherries: Dried cherries have a similar tartness and chewiness.

• chopped pecans - Substitute with chopped walnuts: Walnuts provide a similar crunch and nutty flavor.

• sliced apple - Substitute with sliced pear: Pears offer a similar sweetness and crisp texture.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder flavor but still add a nice bite.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and neutral flavor.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tanginess and acidity.

• maple syrup - Substitute with agave syrup: Agave syrup offers a similar sweetness and consistency.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with potentially more trace minerals.

• pepper - Substitute with white pepper: White pepper offers a similar spiciness with a slightly different flavor profile.

• To store the harvest salad, first ensure that the mixed greens and other ingredients are as dry as possible to prevent wilting. Use a salad spinner to remove excess moisture from the greens.

• Place the salad in an airtight container. If possible, store the dressing separately in a small jar or container to keep the salad fresh and crisp.

• Store the salad in the refrigerator. It should stay fresh for up to 2 days. The dressing can be stored for up to a week.

• If you need to prepare the harvest salad in advance, consider keeping the butternut squash, apple slices, and red onion separate from the mixed greens until just before serving. This will help maintain the texture and flavor of the salad.

• To freeze the harvest salad, it is best to freeze the components separately. Roasted butternut squash can be frozen in a single layer on a baking sheet before transferring to a freezer bag. Dried cranberries and chopped pecans can be stored in airtight containers or freezer bags.

• Avoid freezing the mixed greens and apple slices as they do not freeze well and will lose their texture. The dressing can be frozen in an ice cube tray and then transferred to a freezer bag for easy portioning.

• When ready to enjoy, thaw the frozen components in the refrigerator overnight. Assemble the salad just before serving, combining the thawed ingredients with fresh mixed greens and apple slices. Drizzle with the thawed dressing and toss to combine.

• If you have leftover harvest salad, it's best to store the mixed greens and dressing separately to maintain freshness. However, if they are already combined, follow these steps to reheat:

• Roasted butternut squash: Preheat your oven to 350°F (175°C). Spread the squash cubes on a baking sheet and reheat for about 10 minutes, or until warmed through. Alternatively, you can use a microwave-safe dish and heat on high for 1-2 minutes, stirring halfway through.

• Pecans: To bring back their crunch, toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they are fragrant and slightly browned.

• Mixed greens: These are best enjoyed fresh. If they have wilted, consider adding a handful of fresh greens to the salad before serving.

• Dressing: If the dressing has separated, whisk it again before tossing with the salad. You can also warm it slightly in the microwave for 10-15 seconds to make it easier to mix.

• Apple slices: If the apples have turned brown, you can refresh them by soaking in a mixture of water and a splash of lemon juice for a few minutes, then pat dry.

• Combine all the reheated and refreshed ingredients, toss with the dressing, and enjoy your harvest salad once again!

• Large mixing bowl: Use this to combine the mixed greens, roasted butternut squash, dried cranberries, chopped pecans, sliced apple, and thinly sliced red onion.

• Small bowl: Ideal for whisking together the olive oil, balsamic vinegar, maple syrup, dijon mustard, salt, and pepper to make the dressing.

• Whisk: Essential for thoroughly mixing the dressing ingredients to ensure a smooth and well-combined mixture.

• Cutting board: Provides a stable surface for slicing the apple and chopping the pecans.

• Chef's knife: Necessary for slicing the apple and chopping the pecans with precision.

• Measuring cups: Useful for accurately measuring the mixed greens, roasted butternut squash, dried cranberries, and chopped pecans.

• Measuring spoons: Important for measuring the olive oil, balsamic vinegar, maple syrup, dijon mustard, salt, and pepper.

• Salad tongs: Handy for tossing the salad ingredients together with the dressing to ensure even coating.

• Serving bowl: Perfect for presenting the salad once it is fully prepared and dressed.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge. This saves time on the day you prepare the salad.

Use pre-washed greens: Buy pre-washed mixed greens to skip the washing and drying step.

Pre-chop ingredients: Chop the pecans, apple, and red onion ahead of time and store them in airtight containers.

Make dressing in bulk: Prepare a larger batch of the dressing and store it in the fridge for future use.

Assemble last minute: Keep all ingredients separate until just before serving to maintain freshness.