Cooked - Fall Harvest Salad With Honey Balsamic Vinaigrette

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fall Harvest Salad With Honey Balsamic Vinaigrette

6.0

3 cups butternut squash (peeled and chopped into ½ inch cubes)

3 Tablespoons extra virgin olive oil

1 teaspoon salt (more or less to taste)

½ teaspoon black pepper (more or less to taste)

1 cup cooked and cooled farro

6 ounces mixed greens (you can use a mix of baby spinach, arugula, spring mix, baby kale)

3 ounces baby arugula

½ cup pumpkin seeds

½ cup dried cranberries

2 honey crisp apples (cored and sliced thin (or your favorite apple))

½ cup microgreens

Option to add chicken or a plant-based protein

¼ cup extra virgin olive

1 Tablespoon white balsamic vinegar

1 Tablespoon honey (or maple syrup)

Juice of half a lemon

1 grated garlic clove

2 teaspoons dijon mustard

½ teaspoon sea salt

½ teaspoon black pepper

Preheat oven to 375° F. On a sheet pan, add the butternut squash, olive oil, salt, and pepper. Toss to combine, and arrange in a single layer. Bake for 30-35 minutes or until fork tender. Set aside.
In a mason bar, add all of the ingredients for the dressing. Cover, and shake to combine. Refrigerate until ready to assemble the salad.
In a large bowl, add all of the ingredients for the salad, and toss to combine. Drizzle the dressing on top, and serve immediately.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆EverydayFall Gathering

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 97 weeks ago

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