Harvest Moon Salad with Mapledijon Vinaigrette

Recipe Introduction

Quick Hook

Ever get that craving for something autumnal, but not quite a pie? Our fall salads are here to save the day! This Harvest Moon Salad is packed with cozy flavours.

Think roasted squash, crisp apple, and a maple dijon hug.

Brief Overview

This salad is a celebration of autumn. It’s inspired by the warm colours of fall. It’s an easy recipe that takes about 55 minutes.

This makes 4-6 servings. It's perfect for a light lunch or a Thanksgiving side dish.

Main Benefits

Honestly, it's like sunshine in a bowl. This harvest salad recipe is packed with nutrients! It is also perfect for impressing your mates at a dinner party.

What makes this salad special? It's the perfect blend of sweet, savory, and crunchy, all in one bite.

Ready to dive in? Okay, mate! Let's get this salad situation sorted. I am going to share the ingredients. And honestly, it is really easy!

Autumn Salad: Meet the Ingredients

First things first, let's talk about that star of the show. We need butternut squash! For that warm, nutty goodness. You know?

Then, we have apples. I mean, what's autumn without them? We are going to use Granny Smith. Then you’ve got your maple dijon vinaigrette , and your goat cheese salad which adds a creamy tang that sends this dish soaring.

Okay, mate! Let's get this salad sorted, shall we? Fall salads are the best, right? Forget boring old lettuce. We're talking proper autumn flavours! This Harvest Moon Salad will blow your socks off.

Ingredients & Equipment

Let’s dive into what you'll need. Don't worry; it's not rocket science!

Main Ingredients

• Butternut Squash: 1.5 lbs / 680g . Go for one that feels heavy for its size. It should be firm and have a deep, even tan colour.
• Olive Oil: 2 tablespoons / 30 ml . Good quality extra virgin.
• Ground Cinnamon: 1/2 teaspoon / 2.5 ml . Freshly opened for maximum flavour.
• Salt & Pepper: 1/4 teaspoon / 1.25 ml each.
• Mixed Greens: 5 oz / 140g . Baby spinach, arugula, and romaine. Pre-washed saves time.
• Apple: 1 large . Granny Smith or Honeycrisp. Crisp and firm are key.
• Toasted Pecans: 1/2 cup / 60g . Buy them pre-toasted or toast your own.
• Goat Cheese: 4 oz / 115g . Crumbled. Get a log and crumble it yourself for extra freshness!
• Maple Syrup: 2 tablespoons / 30 ml . Real maple syrup, not that fake stuff.
• Dijon Mustard: 1 tablespoon / 15 ml . Smooth, not grainy.
• Apple Cider Vinegar: 1 tablespoon / 15 ml . Adds a nice tang.

Seasoning Notes

Honestly, the cinnamon with the butternut squash? Chef's kiss! And the maple dijon vinaigrette? Tangy sweet heaven.

For the vinaigrette, a pinch of brown sugar can enhance the maple flavour. If you don't have apple cider vinegar, white wine vinegar will do in a pinch.

Equipment Needed

You really don’t need fancy equipment. But here's the basic kit:

• Baking Sheet
• Large Bowl
• Small Bowl or Jar
• Whisk or Fork

A good knife is helpful too for chopping the squash. A mandoline will make slicing the apple easy.

That's it! Nothing too scary, right? The aroma of roasting squash with cinnamon is enough to make me want to throw a harvest salad recipe and dance a rumba on Strictly .

This autumn salad is a winner every time.

Remember, this apple pecan salad is about enjoying the process. So, put on some tunes, pour yourself a cuppa, and let’s get cooking.

Thanksgiving salad recipes don't need to be boring. These seasonal salad recipes give your party a warm maple dijon vinaigrette .

Enjoy these warm fall salads as fall harvest bowl recipes . It's far from Nan's salad!

Cooking Method: Building the Ultimate Harvest Moon Salad

Okay, mate! Let's get this salad situation sorted.

This Harvest Moon Salad is dead easy. It looks fancy but trust me, it's simpler than brewing a cuppa. We're talking harvest salad recipe vibes here.

Think of it as autumn on a plate. We will use the best seasonal salad recipes.

Prep Steps: Your Essential Mise en Place

First things first, get your ingredients prepped. Peel and cube that butternut squash. It's about 1.5 lbs . This is your essential mise en place . Trust me, it makes life easier.

Next, core and slice your apple. A Granny Smith or Honeycrisp works a treat. Get your pecans toasted and your goat cheese crumbled.

You'll need 1/2 cup toasted pecans and 4 oz goat cheese.

step-by-step Process: Salad Assembly

1. Roast the Squash: Preheat your oven to 400° F ( 200° C) .
2. Toss the squash with 2 tablespoons olive oil, 1/2 teaspoon cinnamon, salt, and pepper. Pop it in the oven for 20- 25 minutes , until tender and caramelized.
3. Make the Vinaigrette: Whisk together 3 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, salt, and pepper.
4. Assemble: Combine your mixed greens, apple, roasted squash, pecans, and goat cheese in a large bowl.
5. Dress and Serve: Drizzle with that maple dijon vinaigrette .

Pro Tips: Elevate Your Salad Game

Want to take this salad from good to amazing ? Toast your pecans! It brings out the nutty flavour. Pop them in a 350° F ( 175° C) oven for 5- 7 minutes .

Don't burn them, though. I’ve done that. Honestly, it's not worth it.

Also, don't drown your salad in dressing! Add a little at a time. You can always add more, but you can’t take it away.

We can also make this salad ahead. Roast the squash and toast the pecans a day before. This saves loads of time. And it allows the butternut squash salad to fully develop.

Recipe Notes

Alright, let's chat about how to make this Harvest Moon Salad extra special, yeah? Honestly, it’s pretty straightforward, but a few tweaks can elevate it from "nice" to "Oh my gosh, this is amazing!".

And remember, we're aiming for perfect fall salads here.

Serving Up Style: Plating and Presentation

First impressions matter, right? When plating, think about height. Arrange the greens as a base. Then, artfully scatter the roasted butternut squash , apple slices, toasted pecans, and crumbled goat cheese salad on top.

A little drizzle of that amazing maple dijon vinaigrette is the finishing touch. If you are feeling really fancy, use balsamic glaze.

Complementary sides? I love this salad with a warm, crusty baguette to soak up the dressing. And for drinks? A chilled glass of Pinot Grigio or even some sparkling apple cider.

Okay, mate! Let's get this salad situation sorted, shall we?

Storing the Goodness

So, you’ve got leftovers? Lucky you! This salad holds up pretty well.

• Refrigeration: Store the dressed salad in an airtight container in the fridge for up to 2 days. Keep dressing separate for best results. Undressed is better for longer.
• Freezing: Freezing isn't ideal. The greens will get soggy. The squash can be frozen separately after roasting. Reheat carefully.
• Reheating: If you've frozen the squash, reheat it gently in the oven or microwave before adding it to the salad.

Autumn Salad: Tweak It Your Way

Here's where you can get creative. seasonal salad recipes are the best!

• Dietary Adaptations: For a vegan version, swap the goat cheese with a vegan feta alternative. Use agave syrup instead of maple syrup in the dressing. Works like a charm!
• Seasonal Swaps: No squash? Sweet potatoes work beautifully too. Instead of apples, try pears. Fall harvest bowl recipes are all about using what's in season!

I once made this salad with roasted Brussels sprouts instead of squash because that's what I had on hand. It was surprisingly good! Don't be afraid to experiment.

Nutrition Basics

Let's talk about what this salad brings to the table. Each serving has about 350 calories, 8g of protein, 25g of fat, and 25g of carbs.

It's packed with vitamins from the squash and greens. Plus, the pecans add healthy fats. A harvest salad recipe that's good for you!

This Thanksgiving salad recipes is a winner too, it's relatively healthy. Remember, this apple pecan salad is delicious and nutritious!

Final Thoughts

Honestly, this warm fall salads recipe is a winner. Don't stress about perfection. Just have fun and enjoy the process.

You got this! And who knows? Maybe your salad will be the star of your next autumn salad .