Author Notes
This Autumn Harvest Salad is jam-packed with fall flavors, textures, and colors. —Sarah {Thyme to Eat}
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Ingredients
- Maple Balsamic Vinaigrette
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1/4 cup
balsamic vinegar
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1/4 cup
olive oil
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1/4 cup
freshly squeezed orange juice
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1
clove garlic (minced)
-
1/4 teaspoon
crushed red pepper
-
Dash
salt and pepper
- Autumn Harvest Salad
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4 cups
mixed spring greens
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2 cups
butternut squash (peeled & cubed)
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1
apple (thinly sliced)
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1/4 cup
cranberries
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1/4 cup
crumbled feta cheese
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2
grilled or cooked chicken breasts (cut into strips)
Directions
-
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.
-
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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