This vibrant Fall Salad brings together the season’s best flavors, tossed in a tangy apple cider vinaigrette. It’s healthy, filling, and easily customizable! Use ingredients you love, and enjoy a dish that’s as versatile as it is delicious.
Ingredients You’ll Need:
- Roasted Butternut Squash: Peeled, cubed, and roasted for a warm, earthy sweetness. Sweet potato or other winter squash works too!
- Greens: Choose from kale, arugula, or spinach. To save time, try a pre-mixed salad blend.
- Grains: Quinoa or rice, cooked and cooled.
- Fruit: Sliced apples, pears, or figs add fresh, juicy flavor. (Honeycrisp, Fuji, or Pink Lady are top choices for apples.)
- Dried Fruit: Add dried cranberries or raisins for a touch of sweetness.
- Nuts and Seeds: Pecans, walnuts, or pumpkin seeds add crunch and healthy fats.
- Cheese: Crumbled feta, goat, or blue cheese for a creamy, tangy touch.
- Apple Cider Vinaigrette: A homemade dressing with honey, Dijon, garlic, apple cider vinegar, and olive oil.
- Optional Protein: Shredded chicken or chickpeas.
For the Apple Cider Vinaigrette:
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1.5 tsp Dijon mustard
- 1 garlic clove, minced
Instructions:
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper on a baking sheet, and roast for about 16 minutes, flipping halfway, until tender. Let it cool.
- Cook the Quinoa: Prepare according to package instructions, then let it cool.
- Make the Dressing: Add dressing ingredients to a jar, shake to combine.
- Massage the Kale: Massage the kale with half of the dressing to soften and reduce bitterness.
- Assemble the Salad: In a large bowl, toss together the kale, quinoa, roasted squash, apples, and your choice of toppings. Drizzle with the remaining dressing and enjoy!