Harvest Salad
Welcome fall with this hearty salad, piled high with all of the flavors of autumn.
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