Simple Fall Harvest Salad

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!

Other Ingredients:

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?!

Cooking For One

Cooking For One

Pear Star Anise Tea

Pear Star Anise Tea