Simple Fall Harvest Salad
Fall Harvest Salad
Super simple salad that tastes like fall in a bowl!
I love a creative salad that combines different textures, flavors, and even temperatures. For this salad, I used leftover roasted butternut squash cubes and dried cranberries and built my salad around that. I mixed it into my salad cold, but adding it slightly warmed would probably be delicious as well.
To roast the butternut squash, I tossed the cubed squash in olive oil, salt, pepper, red pepper flakes, a pinch of cinnamon and nutmeg, and a small handful of dried cranberries. I roasted at 425 degrees F for 25 minutes. I served it as a side for dinner that night, and still had plenty leftover. That’s why I created this super easy salad!
For the Satsuma Vinaigrette, whisk together:
2 TBSP High Quality Olive Oil
1 TBSP Satsuma Juice
1/4 tsp Satsuma Zest
1 TSP Local Honey
1/2 TBSP Sherry Vinegar
1/2 TBSP Apple Cider Vinegar
Salt, Pepper, and Red Pepper Flakes to taste
Set it aside for later!
1 Cup Mixed Greens
1 cup Arugula
1 cup roasted butternut squash cubes with cranberries
1 handful of candied walnuts
Satsuma Vinaigrette to taste
Toss it all together in a large bowl, serve immediately.
How easy is that?!