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Fall Harvest Salad

Posted by Arianna Kotlier on

Looking for the perfect salad to make during the fall? Look no further than this Fall Harvest Salad! Loaded with roasted squash, cranberries, and pecans with a delicious maple mustard vinaigrette, this salad is easy to whip up and a definite crowd pleaser. 

Fall Harvest Salad Recipe:

Salad:

  • 1 delicata squash, deseeded and cut into half moons
  • 2 tbsp Wild Groves Ascolano Extra Virgin Olive Oil
  • 1/4 tsp nutmeg 
  • 3 tbsp pecans, chopped
  • 3 tbsp cranberries 
  • 4 cups arugula
  • 1/2 cup microgreens, optional 
  • Salt and Pepper to taste 

Maple Mustard Vinaigrette Dressing:

  • 2 tbsp Wild Groves Ascolano Extra Virgin Olive Oil
  • 1 tbsp Dijon Mustard 
  • 1 tbsp Apple Cider Vinegar 
  • 1 tbsp Maple Syrup 
  • 1 shallot, finely minced 
  • Pinch of Cayenne or Aleppo Pepper
  • Salt and Pepper to taste  

Instructions:

  1. First, preheat your oven to 385 degrees Fahrenheit for the squash. Lay the squash pieces on an oiled baking sheet and season with salt, pepper, olive oil, and nutmeg. Roast for 25-30 minutes until golden brown and tender.
  2. While the squash is roasting, make the dressing. For the dressing, add all ingredients to a small bowl and whisk vigorously to combine. Season to taste with salt and pepper. 
  3. To assemble the salad, add the arugula to a bowl first. Then, add the microgreens if using, the pecans, and the dried cranberries. 
  4. Once the squash has cooled, add a generous amount of squash on top of the salad and add the dressing. Toss and serve immediately. 

Product Links:

Wild Groves Ascolano Extra Virgin Olive Oil


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