Ultimate Autumn Salad
Ingredients
Salad Dressing
-
3
tablespoons
apple cider vinegar
-
1
tablespoon
Dijon mustard
-
1
tablespoon
maple syrup
-
¼
cup
extra virgin olive oil
-
pinch
coarse salt
-
pinch
ground black pepper
Salad
-
1
medium
butternut squash, peeled, seeded and cubed
-
2
tablespoons
oil
-
½
teaspoon
coarse salt
-
¼
teaspoon
crushed red pepper flakes
-
2
tablespoons
butter
-
1
tablespoon
brown sugar
-
½
teaspoon
ground cinnamon
-
½
cup
chopped walnuts
-
4
cups
mixed greens
-
1
medium
crisp apple, cored and sliced
-
½
cup
pomegranate arils
Instructions
- Preheat the oven to 400°F and coat a large baking sheet with cooking spray.
- Whisk together the dressing ingredients, taste, and adjust seasoning as needed, then refrigerate.
- Toss the butternut squash cubes in oil and salt, spread them on the baking sheet, and roast for 30-40 minutes until fork tender. Broil for 3-4 minutes until crispy, then let cool.
- Melt butter in a skillet over low heat, whisk in brown sugar and cinnamon, then add walnuts and cook for 3-4 minutes until slightly toasty. Transfer to parchment paper to cool.
- Assemble the salads by arranging the greens, apple, pomegranates, cooled roasted squash, and candied walnuts on plates or in bowls.
- Serve the salads with the dressing.
Nutrition Facts (estimated)
Servings
6
Calories
287
Total fat
24g
Total carbohydrates
18g
Total protein
3g
Sodium
406mg
Cholesterol
10mg
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