Holiday (or anytime!) Harvest Salad
Photo and recipe courtesy of Emma Kula.
This hearty + flavourful salad combines caramelized roasted squash, crisp apples and crunchy, salty pecans – a guaranteed crowd-pleaser for the family! Everyone will love this nutritious + delicious side dish paired with dinner.
4 c. mixed greens of choice (arugula + spinach are lovely)
1 small delicata squash, sliced into ½ inch rings
1 small acorn squash, chopped into cubes
2 large honeycrisp apples, chopped into cubes
½ c. pecans
2 tbsp olive oil
½ tsp sea salt
½ tsp garlic powder
⅓ c. olive oil
2 tbsp apple cider vinegar
¼ c. fresh apple cider
1 tbsp maple syrup or honey
1 tbsp dijon mustard
1 clove garlic, finely minced
¼ tsp salt
Preheat your oven to 400 degrees. Coat all of your squash pieces in the olive oil, salt and garlic and place on a baking tray. Bake for 30 minutes, flipping halfway through, until the squash pieces are lightly browned and cooked through. Set aside.
Make your dressing by whisking together all ingredients in a jar. Taste and adjust seasoning as necessary.
Toast your pecans either in a dry pan on the stovetop over medium heat until browned and fragrant, or on a tray in a 350 degree oven for 10 minutes. Season with a bit of sea salt and set aside.
To assemble the salad, place your greens in a large serving bowl. Add in your cooked squash and chopped apples. Drizzle with the dressing and sprinkle with toasted pecans before serving.