Description
Crisp autumn flavors dance in this fall harvest salad, blending roasted butternut squash, candied pecans, and tangy goat cheese. Refreshing mixed greens drizzled with homemade apple cider vinaigrette create a perfect seasonal harmony you’ll crave.
Ingredients
Scale
Salad Ingredients:
Vegetables and Grains:
- 1 small butternut squash, peeled, seeded, and diced
- 2 cups (130 g) chopped kale leaves
- ⅔ cup (120 g) raw quinoa
- 1 cup (240 ml) water
- ½ tablespoon olive oil
Fruits:
- 2 small apples, cored and sliced or diced
Seasonings:
- Salt
- Freshly ground black pepper
Toppings:
- ¼ cup (30 g) dried cranberries
- ¼ cup (30 g) pecans, roughly chopped
- ⅓ cup (50 g) crumbled feta cheese
- 1 ½ tablespoons roasted pumpkin seeds
Apple Cider Vinaigrette Ingredients:
Liquids and Oils:
- 3 tablespoons extra virgin olive oil
- 2 ½ tablespoons apple cider vinegar
Sweeteners:
- ¾ tablespoon honey or maple syrup
Seasonings and Flavors:
- 1 ½ teaspoons Dijon mustard
- 1 garlic clove, minced
- Salt
- Ground black pepper
Instructions
- Preheat the oven to a robust 400°F, creating an ideal roasting environment for the butternut squash cubes.
- Spread diced squash across a baking sheet, generously coating with olive oil, then season with salt and pepper to enhance natural flavors.
- Roast the squash for approximately 16 minutes, carefully flipping midway to ensure even caramelization and tender texture.
- Remove squash from oven and allow to cool completely, letting the residual heat intensify its nutty profile.
- Rinse quinoa thoroughly under cool water to eliminate any bitter coating, then drain completely.
- Combine quinoa with water in a small saucepan, bringing the mixture to a vigorous boil over high heat.
- Reduce temperature to low, cover the pan, and simmer for 20 minutes until quinoa transforms into fluffy, light grains.
- Prepare the vinaigrette by whisking olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in a bowl until smoothly integrated.
- Taste and adjust seasoning, ensuring a balanced and vibrant dressing.
- Place kale in a generous mixing bowl and drizzle half the vinaigrette over the leaves.
- Gently massage the dressing into kale for 30 seconds, softening the leaves and infusing them with flavor.
- Incorporate cooled quinoa, roasted butternut squash, and crisp apple slices into the kale mixture.
- Toss ingredients thoroughly to distribute flavors evenly.
- Plate the salad, then garnish with cranberries, toasted pecans, pumpkin seeds, and crumbled feta cheese.
- Finish by drizzling remaining vinaigrette over the top and serve immediately to preserve texture and temperature.
Notes
- Roast butternut squash ahead of time to save cooking time and enhance flavor depth.
- Massaging kale with vinaigrette helps break down tough fibers, making it more tender and easier to digest.
- Quinoa can be prepared in advance and refrigerated, perfect for meal prepping or quick weeknight dinners.
- Customize the salad by swapping ingredients like goat cheese for feta or walnuts for pecans based on personal preference.
- Apple cider vinaigrette works beautifully as a multipurpose dressing for other salads or roasted vegetables.
- Serve immediately after assembling to maintain the crispness of ingredients and prevent soggy textures.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 5 mg