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Autumn Glow Salad

Autumn Glow Salad
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The Autumn Glow Salad is a vibrant and colorful fall salad celebrating the season’s best produce. Featuring roasted butternut squash, crisp sweet-tart apples, baby kale or spinach, dried cranberries, toasted pecans, and creamy feta cheese, it’s dressed with a sweet and tangy maple Dijon vinaigrette. This salad is fresh, healthy, easy to prepare, and perfect as a centerpiece or a bright side dish for your autumn meals.

Ingredients

Scale

Produce

  • 2 cups roasted butternut squash (peeled, seeded, and cubed)
  • 2 crisp apples (such as Honeycrisp or Fuji), cored and thinly sliced
  • 4 cups baby kale or spinach, washed and dried

Dried Fruits & Nuts

  • 1/3 cup dried cranberries
  • 1/3 cup toasted pecans

Dairy

  • 1/3 cup crumbled feta cheese

Dressing

  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Seasonings

  • Olive oil (for roasting butternut squash)
  • Salt and pepper (for roasting squash and dressing)

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and golden.
  2. Prepare the Fresh Ingredients: While the squash roasts, wash and thoroughly dry the baby kale or spinach. Core and thinly slice the apples, keeping a bit of crunch. Toast the pecans lightly in a dry skillet over medium-low heat, stirring frequently to avoid burning and to deepen their flavor.
  3. Make the Dressing: In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until well emulsified. This dressing balances sweetness and tang perfectly.
  4. Assemble the Salad: In a large bowl, combine the greens, roasted butternut squash, sliced apples, dried cranberries, and toasted pecans. Drizzle the maple Dijon dressing over the salad and toss gently to coat evenly. Finish by sprinkling the crumbled feta cheese on top.

Notes

  • Use the freshest apples and greens to maintain crispness and flavor.
  • Add dressing gradually to avoid overdressing and sogginess.
  • Toast nuts carefully over medium-low heat, stirring often to prevent burning.
  • Serve the salad immediately after assembling to preserve crunch and color.
  • Cut butternut squash into uniform cubes for even roasting and tenderness.

Nutrition

Keywords: Autumn salad, fall salad, butternut squash salad, apple salad, healthy salad, seasonal salad, maple Dijon dressing, gluten free

Find it online: https://elenaglam.com/autumn-glow-salad/