Ingredients Needed
Spring greens – Spring mix, spinach mix, etc. Apples – Pears would also work, but I personally love the crunch of apples. Roasted Butternut Squash – One of my favorite things in here is roasted butternut squash. If that sounds odd to you, you’ve just got to try it! Roasted squash on salads adds a buttery richness and also some bulk that makes the meal really filling. If you don’t have time for the squash you could certainly leave it out, but if you can swing it I definitely recommend it. You can toss the squash in warm, or at room temp, or even cold. I usually prep it a little ahead and toss it in at room temp. Roasted sweet potato would be another option here. Candied pecans – Or other nuts of your choice. If you’d like to make your own, follow the instructions here for Quick Candied Nuts. Pepitas (pumpkin seeds) Feta cheese – Feta adds a tangy, salty, bite. Pomegranate arils – Can we talk pomegranates for a second? I love pomegranates in the fall and winter. If you’re not sure how to cut and prepare a fresh pomegranate, click here to learn How to Cut, De-seed, and Eat a Pomegranate! They look SO gorgeous and festive. Can I tell you a little secret thought? I actually don’t love them in salads! While I enjoy snacking on them plain- I don’t love the texture in a salad, haha. So use those if you wish, or just do what I do and put a few on the very top because it looks so pretty but not enough to take over. Red onion Shredded or diced chicken – Optional. Honey Cider Vinaigrette Apple cider Honey Apple cider vinegar Extra virgin olive oil Salt and pepper
How to Make an Autumn Harvest Salad
