Harvest Salad with Apple Cider Shallot Vinaigrette

As the leaves start to change and the air turns crisp, nothing captures the essence of fall quite like a hearty harvest salad. This vibrant dish features roasted butternut squash, crunchy pecans, and tart cranberries, all topped with tender chicken and drizzled with a delightful apple cider shallot vinaigrette. It’s the perfect balance of flavors and textures that will make your taste buds dance.

Picture this: a colorful medley of seasonal ingredients that not only looks inviting but also tastes incredible. The sweetness of the roasted squash, the nuttiness of pecans, and the zing of the vinaigrette combine to create a salad that is both refreshing and satisfying.

Whether you’re hosting a gathering or simply treating yourself to a seasonal meal, this salad is sure to impress. It’s a wonderful way to incorporate autumn flavors into your diet, and it’s so simple to prepare!

The Essence of Fall Ingredients

Fall brings a bounty of flavors and ingredients that are perfect for creating a salad that captures the season’s spirit. Roasted butternut squash is a star in this dish. Its natural sweetness and caramelized edges add depth and warmth.

Accompanying the squash are vibrant mixed greens, which provide a refreshing contrast. Varieties such as arugula, spinach, or kale not only enhance the nutritional value but also offer a variety of textures and colors that make the salad visually appealing.

To round out the medley, toasted pecans and dried cranberries introduce a delightful crunch and a hint of tartness. This combination of sweet and savory elements creates a balance that celebrates the flavors of autumn.

Creating a Flavorful Vinaigrette

The apple cider shallot vinaigrette is a critical component that ties the salad together. Its tangy sweetness beautifully complements the roasted squash and elevates the overall flavor profile.

Making the vinaigrette is straightforward. Simply whisk together apple cider, finely chopped shallots, Dijon mustard, and olive oil. The shallots add a subtle onion flavor that enhances the dressing without overpowering the other ingredients.

A pinch of salt and pepper rounds out the vinaigrette, ensuring that each bite of the salad is packed with flavor. This dressing can be made ahead of time and stored in the refrigerator, making it a convenient addition to your meal prep.

Assembly of the Salad

Assembling the salad is a joyful experience, allowing you to get creative with the presentation. Begin by layering the mixed greens in a large bowl, providing a lush base for the other ingredients.

Next, add the roasted butternut squash, sliced grilled chicken, toasted pecans, and dried cranberries. The vibrant colors and varied textures will create an inviting and appetizing appearance.

When it’s time to serve, drizzle the apple cider vinaigrette over the top and toss gently to combine. Be careful not to overmix, as you want to keep the integrity of each ingredient.

Serving Suggestions

This fall harvest salad can stand alone as a light meal or serve as a side dish for a hearty gathering. If you wish to add more protein, consider incorporating additional slices of grilled chicken or even roasted chickpeas for a vegetarian alternative.

For those who enjoy a bit of creaminess, sprinkling crumbled feta cheese on top adds a lovely finish. The saltiness of the feta harmonizes well with the sweetness of the squash and cranberries.

When presenting the salad, consider using rustic serving dishes and garnishing with fresh herbs or additional cranberries for a seasonal touch. Enjoy the experience of sharing this beautiful creation with friends and family.

Storing and Preparing Ahead

This salad is versatile, making it suitable for meal prep. To keep the ingredients fresh, store the components separately. Keep the roasted squash, chicken, and vinaigrette in airtight containers while storing the greens separately to prevent wilting.

When you’re ready to enjoy, simply combine the fresh ingredients and drizzle with the vinaigrette. This allows you to savor the crispness of the greens while maintaining the freshness of the other elements.

With a bit of advance planning, you can have a delightful fall salad ready for any occasion, whether it’s a cozy family dinner or a festive celebration with friends.

Embracing Autumn Flavors

As the leaves change and temperatures drop, this harvest salad serves as a reminder of the beauty of seasonal eating. Embracing ingredients that are at their peak adds not just flavor but also nutrition to your meals.

By using fresh produce, you’re not only creating a visually appealing dish but also supporting local farmers and enjoying the best that autumn has to offer.

So, gather your ingredients, invite loved ones, and celebrate the season with a salad that embodies the essence of fall. Each bite will be a delicious tribute to this colorful time of year.

A Delicious Fall Harvest Salad Recipe

This fall harvest salad features roasted butternut squash, crispy pecans, dried cranberries, and grilled chicken, all tossed together with a zesty apple cider shallot vinaigrette. The combination of sweet and savory flavors, along with the crunch of the ingredients, makes for a satisfying meal that’s perfect for any occasion.

The apple cider shallot vinaigrette adds a tangy sweetness that ties the dish together, elevating each bite with its harmonious balance of flavors.

Ingredients

• 4 cups mixed greens (such as arugula, spinach, or kale)
• 2 cups butternut squash, peeled and cubed
• 1 cup cooked chicken, sliced
• 1/2 cup pecans, toasted
• 1/2 cup dried cranberries
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• For the vinaigrette:
• 1/4 cup apple cider
• 2 tablespoons shallots, finely chopped
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Roast the Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Prepare the Vinaigrette: In a small bowl, whisk together apple cider, shallots, Dijon mustard, and olive oil. Season with salt and pepper to taste.
3. Assemble the Salad: In a large bowl, combine mixed greens, roasted butternut squash, sliced chicken, toasted pecans, and dried cranberries. Drizzle with the vinaigrette and toss gently to combine.
4. Serve: Plate the salad and sprinkle with crumbled feta cheese if desired. Enjoy immediately!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

• Servings: 4 bowls
• Calories: 350kcal
• Fat: 20g
• Protein: 25g
• Carbohydrates: 30g