Fall Harvest Salads

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
Nutrition InfoNutritional 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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