Fall Harvest Salad

Embrace the flavors of fall with this delicious Fall Harvest Salad! Perfect for gatherings or a cozy dinner at home, this vibrant mix features baby spinach and arugula topped with roasted butternut squash, sweet apple slices, tangy goat cheese, and crunchy candied pecans. Drizzle with balsamic vinaigrette for a delightful finish. It's a healthy, colorful dish that celebrates the season's best ingredients. Easy to make and full of flavor, this salad is sure to impress!

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Ingredients

4 cups baby spinach

1 cup arugula

1 cup roasted butternut squash, cubed

1 apple, thinly sliced (preferably Honeycrisp or Fuji)

1/2 cup dried cranberries

1/2 cup goat cheese, crumbled

1/2 cup candied pecans

1/4 red onion, thinly sliced

1/4 cup balsamic vinaigrette

Salt and pepper, to taste

Instructions

Prepare the Butternut Squash: Preheat your oven to 425°F (220°C). Cut the butternut squash in half, scoop out the seeds, and cut into 1-inch cubes. Toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized. Remove from oven and let cool.

Assemble the Salad Base: In a large salad bowl, combine the baby spinach and arugula. This blend creates a hearty base that complements the fall flavors.

Add the Ingredients: Layer in the roasted butternut squash, sliced apple, dried cranberries, crumbled goat cheese, candied pecans, and red onion over the greens.

Dress the Salad: Just before serving, drizzle the balsamic vinaigrette over the salad and toss gently to combine. Season with salt and pepper to taste.

Serve: Divide the salad among plates or serve family-style from the bowl, allowing everyone to help themselves.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4