Fall Salad with Pumpkin Maple Vinaigrette
This fall-themed salad has it all going on! With a hint of spice and sweetness, you will love this delicious salad. It's hearty and easy to make. The best part is the Pumpkin Maple Vinaigrette that you can throw together in a mason jar. This Fall Salad is naturally gluten-free and dairy-free and is made from real ingredients. You'll absolutely dig this recipe and I am sure you'll crave it all season long.
Servings: 4
Equipment
- 1 mason jar with a lid
- 1 cookie sheet lined with parchment paper
- 1 large salad bowl
Ingredients
- 1 whole butternut squash, deseeded, peeled, and chopped into cubes You can use one bag of precut and peeled chunks, as well,
- 2 tablespoons avocado oil
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 5oz of mixed salad greens or baby spinach
- 1 shallot, thinly sliced
- 1 large green apple, peeled and cut into small chunks
- ½ cup golden raisins
- ½ cup candied pecans, roughly chopped Use raw pecans if you are cutting sugar
- 1½ cups Pumpkin Maple Vinaigrette See my recipe link
Instructions
- Start by roasting the butternut squash. Preheat the oven to 425 degrees Fahrenheit. Arrange the butternut squash cubes in a single layer over a lined cookie sheet. Next, add the avocado oil, maple syrup, cinnamon, garlic powder, and salt to a small bowl and mix it all up. Drizzle it over the butternut squash and toss it up. Roast the squash for 20 minutes or until golden brown. Set aside to cool.
- While the butternut squash is roasting, prepare and chop all of your ingredients.
- Now, make the vinaigrette. *See my Pumpkin Maple Vinaigrette here.
- Layer the ingredients in a salad bowl, starting with a bed of greens.
- Pour and toss the dressing into the salad and serve!
Notes
*Serve this salad immediately or chill in the fridge for an hour before serving. If you are chilling it, do not pour the dressing on until you are ready to eat.
*If you are enjoying this salad as single servings and as a meal prep item, place all of the ingredients in separate containers with lids and store them in the fridge.
*The dressing and roasted squash should last about 3-4 days in the fridge as leftovers.
*If your dressing has hardened in the fridge, thanks to the oil, simply remove it from the fridge and keep it on the counter for an hour before serving. Give it a good shake before pouring.