Fall Harvest Salad

Fall Harvest Salad

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

FIRST, roasting the delicata squash: cut squash in half, scoop out all the insides then slice into thin rings. Brush both sides with a little EVOO, S&P, and roast at 400 degrees for about 30 minutes, flipping them over at 15 minutes

NEXT: Grab a bag of lettuce of your choice*, lay it out all nice and pretty and top with: craisins**, toasted pecans, diced pear, and goat cheese.
*if using kale, I suggest massaging it with the dressing. If using a bag of mixed greens this isn’t necessary
**if you have never tried the craisins from #traderjoes “infused with cranberry seed oil” they are amazing! I find them juicier. Just FYI ??

Once the squash is done, allow it to cool slightly then lay it all pretty on top. Serve with dressing on the side, or go ahead and dress the lettuce before you do all the toppings.

THE DRESSING is linked here!

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.