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Fall Harvest Salad with Apple Cider Vinaigrette

Fall Harvest Salad with Apple Cider Vinaigrette is a vibrant and flavorful dish that captures the essence of autumn. With crisp greens, sweet apples, roasted squash, crunchy pecans, tangy goat cheese, and dried cranberries, this salad is topped with a zesty apple cider vinaigrette.
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Ingredients Equipment Method

Ingredients
  

  • **For the Salad:**
  • - 6 cups mixed greens spinach, arugula, or kale
  • - 1 medium apple Honeycrisp or Granny Smith, thinly sliced
  • - 1 cup roasted butternut squash cubes
  • - ½ cup dried cranberries
  • - ½ cup pecans toasted
  • - ¼ cup crumbled goat cheese or feta
  • - ¼ small red onion thinly sliced
  • **For the Apple Cider Vinaigrette:**
  • - ¼ cup apple cider vinegar
  • - 1 tsp Dijon mustard
  • - 2 tsp honey or maple syrup
  • - ⅓ cup olive oil
  • - Salt and pepper to taste

Equipment

  • - Large salad bowl
  • - Small mixing bowl or jar with a lid
  • - Whisk or fork
  • - Cutting board and knife

Method
 

  1. **1. Roast the Squash (if needed):**
  2. - Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized. Let cool before adding to the salad.
  3. **2. Prepare the Apple Cider Vinaigrette:**
  4. - In a small bowl or jar, combine apple cider vinegar, Dijon mustard, honey or maple syrup, olive oil, salt, and pepper. Whisk or shake well until emulsified. Taste and adjust seasoning if needed.
  5. **3. Assemble the Salad:**
  6. - In a large salad bowl, layer the mixed greens, sliced apple, roasted squash, dried cranberries, toasted pecans, goat cheese, and red onion.
  7. **4. Dress and Serve:**
  8. - Drizzle the salad with the apple cider vinaigrette just before serving. Toss gently to combine and serve immediately.