Fall Harvest Salads
Prep Time
10-15 minutesCooking Time
30 minutesServing Size
4-6 servings
Ingredients
For the Squash: 1 small acorn squash, washed 2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) maple syrup ½ tsp (2.5 mL) ground cinnamon Salt and pepper to taste For the Salad: 4 packed cups (1 L) baby spinach 1 green apple or pear, thinly sliced on mandolin 3/4 cup (175 mL) Ocean Spray® Craisins® Dried Cranberries 3/4 cup (175 mL) feta, crumbled 1/2 cup (125 mL) toasted walnuts, coarsely chopped (optional) For the Dijon Balsamic Vinaigrette: 1/2 cup (125 mL) extra virgin olive oil 3 tablespoons (45 mL) balsamic vinegar 1 tablespoon (15 mL) Dijon mustard 2 cloves garlic, minced Salt and pepper to taste
Steps
Preheat oven to 400° F (200°C). Line baking sheet with parchment paper. Cut squash lengthwise, spoon out seeds and cut in ½ inch (12 mm) 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, Ocean Spray® 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 flavour 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