Fall Harvest Salads

Fall Harvest Salads

Fall Harvest Salads
  • Prep Time

    10-15 minutes
  • Cooking Time

    30 minutes
  • Serving Size

    4-6 servings


  • For the Squash:
  • Small acorn squash1
  • Extra virgin olive oil2 tablespoons
  • Maple syrup2 tablespoons
  • Ground cinnamon1/2 teaspoon
  • Salt and pepper to taste
  • For the Salad:
  • Packed cups baby spinach4
  • Green apple or pear1
  • Craisins® Original Dried Cranberries3/4 cup
  • Feta3/4 cup
  • Toasted walnuts1/2 cup
  • For the Dijon Balsamic Vinaigrette:
  • Extra virgin olive oil1/2 cup
  • Balsamic vinegar3 tablespoons
  • Dijon mustard1 tablespoon
  • Cloves garlic2
  • Salt and pepper to taste
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


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