Autumn Harvest Salad with Maple Balsamic VInaigrette

By • October 20, 2015 0 Comments

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Author Notes: This Autumn Harvest Salad is jam-packed with fall flavors, textures, and colors. Sarah {Thyme to Eat}

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Serves 4

Maple Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed orange juice
  • 1 clove garlic (minced)
  • 1/4 teaspoon crushed red pepper
  • dashes salt and pepper

Autumn Harvest Salad

  • 4 cups mixed spring greens
  • 2 cups butternut squash (peeled & cubed)
  • 1 apple (thinly sliced)
  • 1/4 cup cranberries
  • 1/4 cup crumbled feta cheese
  • 2 grilled or cooked chicken breasts (cut into strips)
  1. Preheat oven to 400°F. Spread butternut squash on a baking sheet and drizzle with olive oil. Bake for about 30 minutes or until cooked through. To give it that charred look and taste, broil for a few minutes at the end. MIx all dressing ingredients together. Refrigerate until ready to serve. (makes about 4-5 servings compared to the 2 servings of salad in this recipe) Mix salad ingredients together, top with feta cheese and desired amount of dressing. You will have dressing left over.
  2. MIx all dressing ingredients together. Refrigerate until ready to serve. Mix salad ingredients together, top with feta cheese and desired amount of dressing.

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