Fall Harvest Salad

FALL HARVEST SALAD 😍

Y’all I don’t even know how to explain my love for this salad. It’s basically Beyonce in salad form - multi-faceted and utter perfection. The beauty of this salad is it can be the blank canvas to whatever you have in your fridge, or whatever catches your eye at the farmers market. Want to bulk it up a bit more? Add in more roasted veggies or hearty grains like farro or quinoa. The dressing makes everything taste good so the opportunities are endless!

Serves 2-4.

Ingredients:

• 1 butternut squash, peeled and cut into cubes (about 1lb precut)

• 3 large garlic cloves, skin on

• 1 tbsp olive oil

• ⅛ tsp pumpkin pie spice

• ⅛ tsp cayenne

• 2 cups salad greens

• 2 oz goat cheese, crumbled

• ¼ cup dried cranberries

• ⅓ cup crushed candied or regular pecans

• Salt and pepper to taste

• Other salad topping options: pomegranate seeds, sliced pear, roasted brussel sprouts, farro, quinoa, etc.

For the Maple Dijon Vinaigrette:

• 2 tsps stone ground mustard

• 2 tsps dijon mustard

• 1 tbsp maple syrup

• 1 tsp lemon juice

• 2 tbsps apple cider vinegar

• 2 tbsps olive oil

• Salt and pepper to taste

Directions:

For the Fall Harvest Salad:

• Preheat the oven to 425 degrees.

• Add cut up butternut squash and garlic to a parchment paper lined baking sheet and toss with olive oil, pumpkin pie spice, cayenne, salt and pepper.

• Roast at 425 degrees for 25-30 minutes or until tender.

• While the squash is roasting, add the two mustards, maple syrup, lemon juice, apple cider vinegar, olive oil, salt and pepper to the bottom of a salad bowl or mason jar. Shake or whisk until emulsified.

• Once the squash and garlic are done, squeeze the garlic cloves into the salad dressing and mix in.

• Assemble the salad by adding in the salad mix, goat cheese, cranberries, nuts, roasted squash, and other desired toppings and toss with the dressing. Enjoy!