Roasted Autumn Harvest Salad
Delicious for lunch, dinner or even alongside your Thanksgiving meal, this Roasted Autumn Harvest Salad is full of everyone's favorite fall flavors, roasted to enhance sweetness and topped with tangy, salty bits of blue cheese. Gluten Free | Vegetarian |Vegan Options
Servings 4 small or 2 dinner salads
Ingredients
- 2 medium pears sliced and cored
- 1 small butternut squash peeled, seeded and cubed
- 1/2 cup fresh cranberries
- 1 tablespoon avocado oil
- kosher salt
- 1 tablespoon granulated sugar or coconut sugar
- 4 cups mixed greens
- 1/3 cup pecans either candied or roasted
- 1/3 cup pepitas or roasted pumpkin seeds
- 4 ounces blue cheese crumbled (omit to keep this vegan)
- Superfood Vinaigrette find link below
Instructions
- Preheat your oven to 425 degrees.
- On a baking sheet add your pear slices, butternut squash and cranberries, keeping them separate. Brush a bit of avocado oil lightly on the pear slices, drizzle the remaining on the butternut squash and cranberries. Toss the squash and cranberries to coat them. Sprinkle a bit of kosher salt on the squash. Then, sprinkle the sugar on the cranberries.
- Roast in the oven. The cranberries will be done in about 10 minutes. Remove them and place them on a dish to cool. Return the pan to the oven and continue roasting for another 10 minutes. The pears should be done at this point. Remove them, placing them on a dish to cool. Roast the squash for just another 10 minutes or until done to your likeness. Allow them to cool on the baking sheet.
- To arrange the salad, spread about 1 to 2 cups of mixed greens on a plate. Top with the pears and squash. Sprinkle on the cranberries, blue cheese and the pepitas. Top with the vinaigrette just before serving.
Notes
To make this vegan, omit the blue cheese or substitute with your favorite vegan cheese.