Fall Harvest Salads

Prep Time:10-15 minutes
Cook Time: 30 minutes
Servings:4-6 servings
Specialty:GF, V, K

Prep Time:10-15 minutes
Cook Time: 30 minutes
Servings:4-6 servings
Specialty:GF, V, K

INGREDIENTS
DIRECTIONS

INGREDIENTS

For the Squash:
1 small acorn squash, washed
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
Salt and pepper to taste
For the Salad:
4 packed cups baby spinach
1 green apple or pear, thinly sliced on mandolin
3/4 cup Ocean Spray® Craisins® Dried Cranberries
3/4 cup feta, crumbled
1/2 cup toasted walnuts, coarsely chopped (optional)
For the Dijon Balsamic Vinaigrette:
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
Salt and pepper to taste

Nutritional Info

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.

Cut squash lengthwise, spoon out seeds and cut in ½ inch slices. Assemble slices in a single layer on a baking sheet and drizzle with olive oil and maple syrup. Season with cinnamon, salt and pepper. Bake for 25-30 minutes. Let cool for 5 minutes.

In a medium size bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt and pepper. Set aside.

In a large salad bowl, add spinach, apple, Craisins® Dried Cranberries, feta, walnuts and warm squash. Top with vinaigrette before serving.

Meal Prep Tip: Mix and match with additional ingredient options for easy, seasonal salads all week long! Don’t forget the Craisins® Dried Cranberries for that tiny twist that adds mighty flavor to each combination.

Suggested Alternative Ingredients:

Other Base Greens Options: Chicory, arugula, mesclun or swiss chard

Other Fruit Add-Ons: Pear, persimmon, figs, or red grapes

Other Squash Options: Butternut, buttercup, spaghetti or sugar pumpkin

Additional vegetable options: Radish, radicchio, cucumber, red onion, cherry tomato, or colorful carrots

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