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Let’s feel all the fall vibes with my Harvest Salad with Honey Dijon Vinaigrette!
My Harvest Salad with Honey Dijon Vinaigrette is so delicious, colourful and very easy to prepare! It is super hearty and great to make as an easy weeknight dinner… and fabulous as leftovers for lunch the next day!
This salad is perfect for fall and brings together all of the amazing classic flavours such as roasted butternut squash, leafy kale and juicy sweet apples! One of my favourite parts of this salad is the Toasty Maple Cinnamon Pecans! You guy they are SO GOOD. Perfectly sweet and salty with the comforting kick of cinnamon to really scream fall!
Let’s get to making my Harvest Salad with Honey Dijon Vinaigrette! I can’t wait for you to try it 🙂
Ingredients:
1 head of kale
1 apple, chopped or sliced
3/4 cup raspberries
1” long piece of a goat cheese log
Roasted Butternut Squash:
1 small butternut squash
Olive oil
1-2 tsp garlic powder
1 tsp cayenne pepper (optional)
Salt to taste
Maple Cinnamon Pecans:
1/2 cup chopped pecans
2 tbsp maple syrup
1/2 tsp ground cinnamon
Salt to taste
Honey Dijon Vinaigrette:
1/4 cup olive oil
1 tsp dijon mustard
1 tsp white wine vinegar
1/2 a lemon, juiced
1 tbsp honey
Salt to taste
Method
First you want to start by making the Honey Dijon Vinaigrette. Add all of the ingredients into a small mason jar and screw on the lid. Shake to combine all of the ingredients and set aside.
Preheat the oven to 375 degrees.
On a baking sheet add your diced butternut squash and drizzle with some good quality olive oil. Sprinkle on the garlic powder, cayenne pepper (optional) and salt to taste. Stir until all of the butternut squash is evenly coated in the olive oil and spices. Bake for 25-30 minutes or until the squash is tender and lightly browned.
In a non stick pan, add the chopped pecans and toast over medium heat for a few minutes. Once the pecans are lightly toasted, add the maple syrup, ground cinnamon and salt to taste. Remove from heat and place the pecans onto a foil lined plate and allow to cool.
To build your Harvest Salad, start by placing the kale in a bowl with the vinaigrette and massage to tenderize the kale. Layer on the roasted butternut squash, sliced apple, raspberries, goat cheese and the maple cinnamon pecans. Top with additional dressing if you like and enjoy!!
I hope you loved the recipe for my Harvest Salad with Honey Dijon Vinaigrette as much as I do!
You may also like these recipes:
Easy Fall Themed Charcuterie Board
Juicy Orange Carpaccio with Pomegranate Dressing
Crisp Apple Cranberry Pimm’s Cup
Make sure to tag me on Instagram if you make any of my recipes 🙂
Your Girl,
A
