This salad is super vibrant and festive, while also being a nice healthy dish to add to a table of casseroles.

FALL HARVEST SALAD INGREDIENTS:

• Delicata squash
• EVOO
• Kosher salt
• Black pepper
• Mixed greens, kale, or another lettuce of choice
• Craisins
• Toasted pecans
• Diced pear
• Goat cheese
• Autumn spice dressing, or another dressing that you love

HOW TO MAKE THE FALL HARVEST SALAD:

• STEP 1: Cut the squash in half crosswise, scoop out all the insides, then slice into thin (1/2-inch) rings.
• STEP 2: Add the rings to a parchment paper-lined baking sheet, drizzle them with EVOO, and season them with salt and pepper. Use your hands to make sure all sides are lightly coated and the seasonings are evenly distributed.
• STEP 3: Roast squash at 400°F for about 30 minutes, flipping them over after 15 minutes of cooking.
• STEP 4: Meanwhile, add your lettuce of choice* to the serving dish.
• STEP 5: Top the lettuce with craisins**, toasted pecans, diced pear, and goat cheese.
• STEP 6: Once the squash is done, allow it to cool slightly then lay it all pretty on top.
• STEP 7: Serve with the dressing on the side. Alternatively, you could dress the lettuce before you add all the toppings.

NOTES, SUBS, AND ADDITIONS:

• *If using thinly sliced kale, I suggest drizzling it with a tablespoon or two of dressing and using your hands to massage it (AKA scrunch it up in your fists) about 8 times to soften it before adding any toppings. If using a bag of mixed greens, this isn’t necessary.
• **If you have never tried the craisins “infused with cranberry seed oil” from #traderjoes, they are amazing! I find them juicier. Just FYI!
• THE DRESSING is linked here!
• An apple would be delicious in lieu of the pear.
• Another nut like toasted walnuts, pistachios, or almonds would be great.
• Blue cheese would also work if you don’t like goat cheese. Or omit the cheese to make the salad vegan.
• If you can’t find delicata squash, try it with acorn squash or cubed butternut squash or sweet potato.
• This salad would be lovely on your Thanksgiving table! I think next time I might add some pomegranate seeds too for a nice little pop.
• Top it with some roasted chicken or pork tenderloin to make it a meal!

Fall Harvest Salad

Recipe by KateCourse: Salads, Suppertime, Thanksgiving, Veggies

This salad is super vibrant and festive, while also being a nice healthy dish to add to a table of casseroles.

Ingredients

• 1 delicata squash

• 1 tablespoon EVOO

• Big pinch of kosher salt

• Black pepper, to taste

• 4-6 cups mixed greens, thinly sliced kale, or another lettuce of choice

• 1/2 cup craisins

• 1/2 cup toasted pecans

• 1 pear, diced

• 4 ounces goat cheese

• Dressing of your choice

Directions

• Preheat oven to 400°F.
• Trim the ends off the squash then cut it in half crosswise through the middle. Scoop out all the insides then slice the squash into thin (about 1/2-inch) rings.
• Add the rings to a parchment paper-lined baking sheet, drizzle them with EVOO and season them with salt and pepper. Use your hands to make sure all sides are lightly coated and the seasonings are evenly distributed.
• Roast for about 30 minutes, flipping them over after 15 minutes of cooking.
• Meanwhile, add the lettuce to the serving dish. Top it with the craisins, toasted pecans, diced pear, and goat cheese.
• Once the squash is done, allow it to cool slightly then lay it all pretty on top.
• Serve with dressing on the side. (Alternatively, you can dress the lettuce before you add all the toppings.)

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