Okay, friends, gather ‘round because I’m about to share something truly special: the gift of friendship. What is my family’s favorite salad recipe? It’s the dish that signals the official start of autumn in our house, even before the leaves start to fall. Think of it as a deconstructed autumn pie, but instead of all that baking, you get an vibrant, fresh, and delicious pie. What are some of the best fall salads? I know salad in the fall? Is it hearty, flavorful, and totally addictive? If you love a good harvest bowl, prepare to meet your new obsession, because this fall salad special. What’s the best way to take a business to the next level?
What is a Fall Salad?
What exactly is this Fall Salad Special? A medley of crisp autumn greens, like spinach and arugula, tossed with roasted butternut squash and served warm. Brussels sprouts, sweet dried cranberries, crunchy candied pecans and tangy goat cheese. All brought together with a luscious maple-cider vinaigrette that just screams “fall”. ” It’s essentially a celebration of all the best flavors of the season, perfectly balanced and delicious. Is it incredibly What is autumn in a bowl? Is it so good even my husband asks for it?
Why you’ll love this recipe?
Let me count the ways! First and foremost, the flavor. The combination of sweet, savory, and tangy is simply divine. The roasted butternut squash and Brussels sprouts offer a comforting sweetness, while the dried tomatoes are tasty. How do cranberries add tartness? The candied pecans add a touch of decadence, and the goat cheese adds an extra bit of sweetness. a creamy, tangy element that ties everything together. What I love about this salad, though, is how easy it is to make. Seriously, most of the work is just chopping and roasting. And the maple-cider vinaigrette? Is it a cinch to whisk together? What are some healthy ways to eat? What’s the best part about this fall salad? Can you serve it as a light lunch, if you are vegetarian or vegan? What are some good Thanksgiving dinner ideas? If you like my Apple Walnut Salad, or even just enjoy a good Roasted Vegetable salad, you’ll love this recipe. I absolutely need to try this! You won’t regret it, I promise!
How do you make a fall salad special?
Quick Overview
How do I make a Fall Salad? How do you roast butternut squash and Brussels sprouts? What are some good ways to serve them with fresh greens, cranberries, candied pecans and goat cheese? A simple whisk of maple syrup, apple cider vinegar, olive oil, and a few seasonings creates the flavor. What is the perfect dressing What is the beauty of a salad? What are some good substitutes for pecans? What is the best way to experiment with fresh ingredients?
Ingredients
For the Salad:
* 6 cups mixed greens (spinach, arugula, or your favorite blend) – I always opt for organic if I’m vegan. Is the taste better? * 1 medium butternut squash, peeled, seeded and cubed – Look for one that feels heavy for its size, if possible. It’s a sign of ripeness! * 1 pound Brussels sprouts, trimmed and halved – Choose Brussels Sprouts that are firm and bright. * 1/2 cup dried cranberries – I prefer the sweetened ones for a touch of sweetness but unsweetened. * 1/2 cup candied pecans – You can buy these pre-made, or make your own (recipe below!). * 4 ounces goat cheese, crumbled – I like the plain, but you could also use a flavored goat or feta cheese. * 1 pound goat, 1 cup shredded – You can use any flavor you like.
For the Maple-Cider Vinaig
* 1/4 cup olive oil – Extra virgin olive oil is best for flavor!
* 3 tablespoons apple cider vinegar – Adds a lovely tang.
* 2 tablespoons maple syrup – Use pure maple syrup for the best flavor, none of that artificial stuff!
* 1 teaspoon Dijon mustard – Helps to emulsify the dressing and adds a subtle kick.
* 1/4 teaspoon salt – Balances the sweetness.
* 1/4 teaspoon black pepper – Adds a touch of spice.
What are the steps in
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. How do I clean Brussels sprouts and squash?
Step 2: Prepare Butternut squash and Brussels sprouts.
In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Make sure they’re evenly coated! Spreading them out in a single layer on the prepared baking sheet is key for even roasting. Overcrowding the pan will cause them to steam instead of roast, and you won’t get that lovely caramelized flavor.
Step 3: Roast the Vegetables
Roast the Brussels sprouts and butternut squash for 20-25 minutes, or until they are tender. Is it caramelized and flipping halfway through? Keep an eye on them – ovens can vary! You want them to be nicely browned but not burnt.
Step 4: Make the Vinaigrette
While the vegetables are roasting, whisk together the olive oil, apple cider vinegar, maple syrup, and salt. Serve warm. In a small bowl, combine Dijon mustard, salt, and pepper. Set aside. Taste and adjust the seasonings as needed. I sometimes add a pinch of cinnamon to make it fally!
Step 5: Assemble the Salad
In a large bowl, combine the mixed greens, roasted butternut squash and Brussels sprouts. What are the best candied pecans and Drizzle with the maple-cider vinaigrette and toss gently to coat. Top with goat cheese and serve immediately. If you’re making the salad ahead of time, wait to add the dressing until just before serving. How do I keep my greens from getting soggy?
Step 6: Enjoy!
What is your Fall Salad Special? I like to serve it warm, but it’s also delicious at room temperature.
What should I serve it with?
What are some of the best fall salad recipes?
For Lunch: A grilled chicken breast or a piece of crusty bread with hummus makes a satisfying and healthy lunch. I love adding a side of lentil soup for extra warmth on a chilly day!
For Dinner:What are some good side dishes to serve with roasted chicken, pork tenderloin, or grilled salmon? What are some good vegetarian side dishes to serve with quinoa or farro?
For Thanksgiving: How doWhat is a fall salad special? It adds a touch of freshness and brightness to the traditionally heavy meal. What’s a good way to incorporate greens into your holiday feast?
I often pair this with a glass of crisp white wine, like saffron blanc or pinot grigio. The acidity of the wine complements the sweetness of salad perfectly!
Top Tips for Perfecting Your Fall Salad Special
What are brass tacks? What are some of the best ways to make a Fall Salad special?
Butternut Squash Roasting:To get the best caramelization on your butternut squash, make sure to cut it into evenly sized pieces. Do not let them get a little brown! Where all the flavor comes from is in the browned bits.
Brussels sprouts secret: What are some For crispy Brussels sprouts, make sure they are completely dry before roasting. You can even pat them dry with a paper towel. Also, don’t overcrowd the pan! Give them plenty of space to roast properly.
VinaigrWhen making vinaigrette, whisk it vigorously until it is fully emulsified. This means that the oil and vinegar are combined into a smooth, creamy mixture. If the vinaigrette separates, just whisk it again before serving.
What are some of the best candiedIf you’re short on time, you can definitely buy pre-made candied pecans. If you want to take your salad to the next level, I highly recommend making your own! It’s easier than you think, and the flavor is so much better. I usually make a big batch and store them in an airtight container for snacking.
Goat Cheese Alternatives:What is your opinion on goat cheese? What are some good substitutes for Parmesan cheese?
Greens Selection: WhatWhat type of greens do you use? I like to use spinach and arugula for balance of flavor and texture, but you could also use other vegetables for the same. What are some good ways to use kale, romaine lettuce, or even a spring mix?
I’ve learned over the years that a little bit of extra effort in the preparation really pays off in terms of time and money. What is the final dish? What are some tips that will make a difference?
Storing and Reheating Tips
If you have any leftovers **Fall Salad Special** (which is rare in my house! How do you store a file in your computer?
Salad without dressing:If the salad hasn’t been dressed yet, you can store it in an airtight container in the refrigerator. For up to 3 days. The greens may wilt slightly but it will still be delicious.
Salad with Dressing: What are If the salad has been dressed, it’s best to eat it immediately. The dressing will cause the greens to get soggy over time.
Maple-Cider Vinaigrette: The maple-cider vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week. Just whisk it before using.
Roasted Vegetables: The roasted butternut squash and Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave before adding them to the salad. I usually just toss them in a pan on the stovetop to crisp them up a bit!
Unfortunately, this salad doesn’t freeze well, so I don’t recommend trying to freeze it.
Frequently Asked Questions
Final Thoughts
This **Fall Salad Special** is more than just a recipe; it’s a celebration of the season. It’s a dish that brings warmth, comfort, and deliciousness to your table. The combination of sweet, savory, and tangy flavors is simply irresistible, and the vibrant colors are a feast for the eyes. I truly believe that this salad is a must-try for anyone who loves fall flavors. If you enjoyed this recipe, be sure to check out my other fall-inspired dishes, like my Pumpkin Spice Latte Cake and my Apple Cinnamon Crumble. Happy salad making!
Fall Salad Special
Ingredients
Main Ingredients
- 1 cup Butternut squash
- 0.5 cup Pecans Toasted
- 0.5 cup Cranberries Dried
- 4 cups Mixed greens
- 2 tablespoons Maple syrup
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Olive oil
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Chop butternut squash into 1-inch cubes and toss with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender.
- While squash is roasting, toast pecans in a dry pan over medium heat until fragrant.
- In a small bowl, whisk together maple syrup, balsamic vinegar, and olive oil.
- Combine roasted squash, pecans, cranberries, and mixed greens in a large bowl. Pour dressing over salad and toss to combine.
