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Fall is fast approaching, some of us feeling that in the air more than others (it’s 90 degrees here in Tampa). But even if you don’t feel that crisp autumn chill in the air, you can still have the flavors of fall on a plate. This hearty harvest salad is full of classic fall flavors like sage and nutmeg, and is topped with a delicious apple cider vinaigrette.
Harvest Salad
The best thing about big lunch salads is you can pile them high with any flavor profile you can think of! Mexican fajitas, asian chicken and noodles, a delicious cobb. This harvest salad is an ode to everything we all love about fall. Warm spices, fresh produce, and turkey!
To begin, I started by cooking butternut squash. Butternut squash is available year round, but it is best begging in early fall. Start by chopping the squash into 1/2 inch cubes. Nowadays you can find squash pre-cut in the produce section. Mine carries it in a microwave safe steaming bag. Season the squash with 1/2 tsp of dried ground sage and nutmeg, and salt ad pepper to taste. In a saute pan with a drizzle of olive oil, cook the squash over medium heat for about 10 minutes or until tender and slightly browned. Set aside to cool while you assemble the salad.
The rest of the salad is pretty simple. In a large serving bowl, or two plates, pile up:
- 6 cups chopped romaine
- 8 oz sliced roasted turkey (great way to use those thanksgiving leftovers
- 1/4 cup dried cranberries
- 1/4 cup pecans or walnuts
- 1/2 cup sliced mushrooms
- 1/4 cup sliced red onion
- 6oz sliced brie cheese
Add on the cooked squash and get ready to dress this bad boy!
Apple Cider Vinaigrette
What is fall without apples, right? So what would this harvest salad be without an apple cider vinaigrette? This salad dressing is so simple to make and really brings home that fall flavor. Start by whisking together:
- 1/4 cup apple cider vinegar
- 1 1/2 tbsp honey
- 1 tbsp dijon mustard
- 1/2 tsp dried sage
- 1/2 tsp dried oregano
Once combined, slowly drizzle in 1/3 cup of olive oil, whisking the entire time. Season with salt and pepper to taste. Drizzle right over your salad or serve on the side and enjoy.
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Harvest Salad
Ingredients
Harvest Salad
- ½ cup butternut squash ½in cubes
- ¼ tsp dried sage
- ¼ tsp ground nutmeg
- salt and pepper to taste
- 6 cup chopped romaine
- 8 oz sliced roasted turkey
- ¼ cup dried cranberries
- ¼ cup pecans
- ½ cup sliced mushrooms
- ¼ cup sliced red onions
- 6 oz brie sliced
Apple Cider Vinaigrette
- ¼ cup apple cider vinegar
- 1 ½ tbsp honey
- 1 tbsp dijon mustard
- 1 clove garlic minced or grated
- ½ tsp dried ground sage
- ½ tsp dried oregano
- ⅓ cup olive oil
- salt and pepper to taste
Instructions
- Season squash with sage, nutmeg, salt and pepper to taste. In a saute pan with a drizzle of olive oil, cook squash over medium heat until softened and browned, about 10 minutes.
- In a large salad bowl, or two plates, add lettuce and remaining salad ingredients, including cooked squash
Apple Cider Vinaigrette
- In a bowl, whisk together vinegar, garlic, honey, mustard, sage, and oregano.
- Slowly drizzle in olive oil while continuing to whisk. Season with salt and pepper to taste.
- Drizzle over salad or serve on the side
