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harvest salad

Harvest Salad

Welcome fall with this hearty salad, piled high with all of the flavors of autumn.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. In a large salad bowl, or two plates, add lettuce and remaining salad ingredients, including cooked squash
Apple Cider Vinaigrette
  1. In a bowl, whisk together vinegar, garlic, honey, mustard, sage, and oregano.
  2. Slowly drizzle in olive oil while continuing to whisk. Season with salt and pepper to taste.
  3. Drizzle over salad or serve on the side