Fall Harvest Salad

September 3, 2020

 

 

Roasted squash, crisp greens, and fresh nutmeg and thyme all combine for a hearty fall salad that uses seasonal ingredients to guarantee a rich, fresh flavor. With so many textures and tastes vying for your attention, you won’t want to let one bite go to waste!

 

Servings: 6

 

Ingredients

 

Salad

1 acorn squash

2 tbsp. extra virgin olive oil

½ tsp. kosher salt

¼ tsp. ground black pepper

½ tsp. freshly grated nutmeg

2 tsp. fresh thyme leaves

1 small head radicchio

1 Bosc pear

4 c. fresh baby spinach

¼ c. dried cranberries

½ c. pecans, toasted and roughly chopped

¼ c. crumbled blue cheese

 

Maple Cider Dressing

¼ c. pure maple syrup

¼ c. apple cider vinegar

1½ tsp. Dijon mustard

¼ c. extra virgin olive oil

1 tsp. kosher salt

½ tsp. ground black pepper

Preparation   

 

  1. Preheat the oven to 400°F.

  2. Trim the ends off the squash, then cut in half. Scoop out the seeds and slice into ½-inch cubes.

  3. Spread the squash cubes out on a baking sheet. Add the olive oil, salt, pepper, nutmeg, and thyme, and toss to coat.

  4. Roast for 20 minutes, until tender and lightly browned. Remove from the oven and let cool completely.

  5. Meanwhile, prepare the rest of the salad: Cut the head of radicchio in half, remove the core, then thinly slice.

  6. Cut the pear in half, scoop out the core, then thinly slice.

  7. Make the dressing: In a small bowl, whisk together the maple syrup, apple cider vinegar, and mustard. While whisking, slowly drizzle in the olive oil and continue whisking until emulsified. Whisk in the salt and pepper, then set aside.

  8. In a large bowl, combine the radicchio, spinach, pear, dried cranberries, and cooled roasted squash. Drizzle some of the dressing over the salad and toss well to coat.

  9. Divide the salad between serving plates, then top with the chopped toasted pecans and crumbled blue cheese. Serve immediately with the remaining dressing alongside.

  10. Enjoy!

What's In Season for September?

 

We’re already using fresh, seasonal squash and pears in the Fall Harvest Salad. Here are a few more fruits and veggies that are in season during September — try to incorporate them in your meals for the tastiest dishes all month long!

 

Recipe provided by Tasty.

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