Happy first day of Fall! It’s time to get the comfy sweaters, boots and scarves out of storage. It’s time for all things pumpkin, salted caramel and candy apples. It’s time for crackling fire places, glowing pumpkins and pumpkin spice lattes. Most importantly it’s time to enjoy the bounty of beautiful veggies Fall has to offer in this Autumn Harvest Salad. You guys know I’m a huge salad fan and this one, with roasted delicata squash, Brussels sprouts, caramelized onions and sweet maple vinaigrette has literally stolen my salad lovin’ heart.
Let’s ring in the first day of Fall with a beautiful autumn salad, shall we? I like to start the Fall off, eating as many veggies and good-for-you meals as possible because we all know what’s to come with Thanksgiving and Christmas! Speaking of Thanksgiving- if your family typically serves a salad with the Thanksgiving feast, this one would be so perfect. The flavors of Fall are pouring out of this festive Autumn Harvest Salad.
In my opinion, everyone needs a little something fresh and clean among the decadent holiday spread. This succulent salad has so many complex textures and different flavors, it’s sure to be a hit with even the pickiest of guests. Caramelized onion brings out a lush sweetness, cubed squash provides vibrant color and the Brussels sprouts add just a touch of savory. This harvest salad will provide just the right amount of greens among a sea of rich indulgent foods at the dining table.
Don’t wait for Thanksgiving, though! Once you give this colorful, delectable salad a try, you’ll want to make it again and again. Brad and I added some grilled chicken to ours and it made three meals for us. Deliciouso!
- 1 delicata squash (about 1 lb.), cut into 4ths horizontally (alternatively; cubed sweet potato, kabocha or butternut squash will work)
- 1-2 lbs. Brussels sprouts, cut in half
- Cinnamon and salt for sprinkling on veggies before roasting
- 1 large yellow onion, cut in half and then sliced
- 2 Romaine hearts, chopped (alternatively; other green varieties will work)
- ½-1 avocado, sliced and/or diced
- salt and pepper to taste
- pecan pieces for garnish
- pomegranate seeds for garnish (alternatively; dried craisins would work)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon spicy mustard
- salt and pepper to taste
- Preheat oven to 400 degrees F. Prepare squash and Brussels- cut squash in half, horizontally and use your fingers to remove the seeds. Then cut horizontally into 4ths and chop into cubes. Cut Brussels in half. Place squash, skin side down, and Brussels on a baking sheet. Spray veggies with a natural cooking spray and sprinkle with a generous amount of cinnamon and salt. Roast veggies for about 20-30 minutes at 400 degrees F.
- Meanwhile, heat 1 tablespoon of olive oil at medium heat in a medium skillet. Cut onion in half, slice and transfer to heated skillet. Caramelize onion slices over a medium heat for about 20-25 minutes, stirring occasionally.
- While veggies are roasting and onion is caramelizing; chop greens and prepare vinaigrette. To make vinaigrette, combine all ingredients in a container with a lid and give it a good shake. Set aside.
- Allow veggies to cool slightly, once they have cooked. Prepare salad by topping the greens with veggies, avocado and any garnish that you prefer or the suggested garnish of pecan pieces and pom seeds. Pour dressing over the top of the salad and toss to combine.
*If you can't find delicata squash, use 1-2 cubbed sweet potatoes or about 1 pound of butternut squash.
Something to think about….
What are your favorite winter veggies?
Are you a fan of roasted veggie salads?
Have you heard of delicata squash? See this post for the nutritional benefits and another way to enjoy my favorite squash.