Fall Salads Recipe

Picture this: you’re cozily wrapped in your favorite sweater, and as the crisp autumn air swirls around, you’re about to dive into a vibrant salad that’s like fall sunshine on a plate. This beautiful mix of roasted butternut squash, crunchy apples, and jewel-like pomegranate seeds is about to become your go-to seasonal delight. Join me on this flavor journey, and let’s make every bite feel like a leaf-crunching walk through an autumn forest.

I adore making autumn salads that honor the season’s abundance. My top-choice salad mingles mesclun, roasted butternut squash, and sliced apples—a trio that may seem incongruous but is oh-so-good.

The combination of warm and cool is the first winning aspect of this salad. The greens, lightly massaged with olive oil, are a little funky; they aren’t half as pretty or photogenic as the time-worn salad greens of yore (Iceberg, Romaine, Butter, or Leaf Lettuce, etc.).

But I goes better with a warm salad; it even hold crumbs of goat cheese in place—the second winning aspect. This salad would probably taste better with half the apples, more pancetta, to my taste, and no goat cheese.

Ingredients

• Mixed Salad Greens: Packed with vitamins A, C, and K.

  Low calorie.

• Roasted Butternut Squash: Rich in fiber and vitamin A.

  Adds sweetness.

• Apples: High in fiber and vitamin C.

  Provides crisp sweetness.

• Goat Cheese: Source of protein and calcium.

  Adds creamy texture.

• Dried Cranberries: High in antioxidants.

  Gives a sweet-tart flavor.

• Toasted Pecans/Walnuts: Contain healthy fats and protein.

  Add crunch.

• Pomegranate Seeds: Rich in vitamin C and antioxidants.

  Sweet-tart burst.

Ingredient Quantities

• 3 cups mixed salad greens (such as kale, arugula, and spinach)
• 1 cup roasted butternut squash, cubed
• 1/2 cup sliced apples (such as Honeycrisp or Fuji)
• 1/2 cup crumbled goat cheese
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans or walnuts
• 1/4 cup pomegranate seeds
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

How to Make this

1. Heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Remove the skin from the butternut squash, and cut it into cubes. Combine them with a small amount of olive oil, salt, and fresh-ground black pepper, and mix well. Evenly spread the mixture on a single baking tray or sheet. Roast in the oven for between 25 and 30 minutes, or until tender.

2. When the squash is in the oven, you can make the dressing. In a small bowl, whisk the olive oil, apple cider vinegar, Dijon mustard, and honey together with a pinch of salt and pepper until everything is well combined (or emulsified, if you want to get fancy).

3. Cut the apple into thin slices, keeping the skin on to maintain both color and texture.

4. Wash and dry the salad greens completely. Put them in a big salad bowl.

5. After the squash has cooled a bit, place it in the bowl with the greens and other salad ingredients.

6. Add the sliced apples, pieces of goat cheese, dried cranberries, toasted pecans or walnuts, and pomegranate seeds to the bowl.

7. Dress the prepared salad with the dressing.

8. Turn the salad gently until the dressing evenly coats all ingredients.

9. Season to your taste with more salt and pepper if you think it needs it.

10. Enjoy the fresh, crisp flavors of fall right away.

Equipment Needed

1. Oven
2. Oven mitt
3. Baking tray or sheet
4. Chef’s knife
5. Cutting board
6. Vegetable peeler
7. Measuring spoons
8. Small mixing bowl
9. Whisk
10. Large salad bowl
11. Salad tongs or mixing spatula
12. Salad spinner (optional, for drying greens)

FAQ

• Can I use a different type of cheese?– Yes, feta or blue cheese can be nice alternatives to goat cheese in this salad.
• How do I roast the butternut squash?– Cubed squash should be coated with olive oil, salt, and pepper, and then roasted at 400°F (200°C) for 25-30 minutes until caramelized and tender.
• Is there a substitute for pomegranate seeds?Fresh raspberries can replace them, or you can leave them out if you don’t have them.
• What can I use instead of dried cranberries?– Excellent substitutes for dried cranberries are golden raisins or currants.
• How can I make the dressing less sweet?– If you would rather have a dressing that is not so sweet, reduce or omit the honey.
• Can I prepare this salad in advance?– Yes, but keep the dressing separate until just before serving to prevent the greens from wilting.
• What is the best way to toast the nuts?– Place the nuts in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-8 minutes, stirring once, until they are intensely fragrant.

Fall Salads Recipe Substitutions and Variations

Assorted leafy greens: Substitute with other greens such as Swiss chard or romaine lettuce.
Butternut squash, roasted: Substitute roasted sweet potatoes or pumpkin.
Sliced pears: Substitute with apples or Asian pears.
Cheese from goats: If you want a comparable sharp flavor, use feta or Roquefort.
Cranberries that have been dried: For some variety, substitute dried cherries or golden raisins.

Pro Tips

1. Roasting Enhancement For an extra layer of flavor, sprinkle a pinch of cinnamon or nutmeg on the butternut squash before roasting. This adds warmth and complements the sweetness of the squash.

2. Apple Prep Tip To prevent the apple slices from browning, toss them in a little lemon juice after slicing. This will maintain their color and add a subtle hint of citrus to the salad.

3. Dressing Variation For a creamier dressing, whisk in a tablespoon of Greek yogurt. This will give the dressing a richer texture while maintaining its tangy flavor profile.

4. Nut Toasting Technique To enhance the flavor of the pecans or walnuts, toast them in a dry skillet over medium heat for 3-5 minutes until they’re fragrant and slightly browned. Be sure to stir constantly to avoid burning them.

5. Advanced Assembly For an elegant presentation, layer the salad ingredients rather than mixing them all at once. Begin with the greens, followed by clusters of each topping (squash, apples, cheese, etc.) before drizzling with dressing and gently tossing just before serving.