Name: Autumn Salad with Honey Dijon Vinaigrette
Ingredients: 4 cups butternut squash, cut into 1-inch cubes; 1/2 cup toasted pecans; 6 cups mixed greens; 2 – 3 apples, sliced; 1/2 cup dried cranberries; 1/2 cup crumbly blue cheese; 3/4 cup olive oil; 1/4 cup apple cider vinegar; 2 Tbsp. honey; 2 Tbsp. water; 1 tsp. dijon mustard; 1 tsp. salt; 1/2 tsp. pepper

Description

Packed with a delicious line-up of seasonal ingredients, this inviting Autumn Salad with Honey Dijon Vinaigrette is all I want these days!

Ingredients

Scale

4 cups butternut squash, cut into 1-inch cubes
1/2 cup toasted pecans
6 cups mixed greens
2 – 3 apples, sliced
1/2 cup dried cranberries
1/2 cup crumbly blue cheese
3/4 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp. honey
2 Tbsp. water
1 tsp. dijon mustard
1 tsp. salt
1/2 tsp. pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450 F. Place cut squash on a baking sheet with 1 Tbsp. vegetable oil, salt and pepper. Toss and arrange in a single layer. Roast for 30 minutes until squash is soft and caramelized.
In the meantime, place pecans in a dry pan over medium-high heat.
Watch closely and stir until pecans are darkened and aromatic (about 5-7 minutes).
Place greens in a salad bowl.
Top with roasted squash, apples, cranberries, pecans and blue cheese.
In a separate bowl, combine olive oil, vinegar, honey, water, dijon mustard, salt and pepper.
Whisk until fully combined.
Plate the salad and drizzle with vinaigrette.