Fall Harvest Salad
With tender roasted squash, crisp apples, chicken, and maple vinaigrette, this fall salad recipe captures the cozy flavors of the season in every bite.
Servings: 4 servings
Calories: 857kcal
Ingredients
- 3 cups butternut squash peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Salad
- 1 cup pecan halves
- 16 ounces fresh spinach or baby spinach
- 1 large Honeycrisp apple cored and thinly sliced
- ½ red onion peeled and thinly sliced
- ½ cup unsalted pumpkin seeds toasted
- 1 pound rotisserie chicken or other cooked chicken, shredded
- ½ cup maple vinaigrette or other salad dressing of choice, divided
- ½ cup crumbled goat cheese
Instructions
- Preheat your oven to 400°F degrees. Prep a baking sheet with aluminum foil and cooking spray.
- Once your oven is preheated add 3 cups butternut squash cubes to the sheet pan, tossing with 1 tablespoon olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Roast in preheated oven for 30-35 minutes, tossing halfway through. Remove from oven when cooked squash is lightly browned and pierces easily with a fork. Set aside to cool.
- While the squash cools, prepare salad ingredients.
- Toast 1 cup pecan halves in a dry skillet over medium heat, stirring often, for 4 to 6 minutes until they smell nutty and start to darken slightly.
- In a large bowl add your 16 ounces fresh spinach, apple slices, ½ red onion slices, toasted 1 cup pecan halves, ½ cup unsalted pumpkin seeds, and 1 pound rotisserie chicken. Toss with ¼ cup of maple vinaigrette or other dressing of choice.
- Lay out your mixture on your serving plate. Top with 3 cups roasted squash cubes and ½ cup crumbled goat cheese.
- Drizzle remaining ¼ cup of dressing over top.
Notes
- Feel free to omit the rotisserie chicken, or substitute it with any cooked and shredded chicken or other protein.
- To store leftovers, place the salad in an airtight container. Store the dressing separately. Both will stay fresh up to 2 days in the refrigerator.
Nutrition
Serving: 2cups | Calories: 857kcal | Carbohydrates: 45g | Protein: 48g | Fat: 58g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 1802mg | Potassium: 1371mg | Fiber: 10g | Sugar: 23g | Vitamin A: 22139IU | Vitamin C: 58mg | Calcium: 261mg | Iron: 7mg
