Fall Harvest Mighty Mix Salad with Maple Apple Cider Vinaigrette
Adapted from Mary’s Whole Life
Ingredients:
Salad
2 cups Mighty Mix salad leaves or use hydro head
1 Honeycrisp apple, thinly sliced
4 oz prosciutto, cut or ripped into 2-inch pieces or use Zin Salami sliced thin
1 avocado, pitted and cut into cubes
½ cup pomegranate arils
½ cup goat cheese, crumbled - omit for dairy free!
Maple Apple Cider Vinaigrette
⅓ cup olive oil
¼ cup apple cider vinegar
2 tbsp maple syrup
1.5 tsp Dijon Mustard
2 cloves minced garlic or use bulb garlic
¼ tsp sea salt
Butternut Squash
4 cups butternut squash, cut into cubes
1.5 tbsp olive oil
½ tsp sea salt
1 tbsp maple syrup
Candied Pecans
1 cup raw, unsalted pecans (or use already candied pecans)
3 tbsp maple syrup
¼ tsp cayenne pepper
¼ tsp sea salt
Instructions:
Maple Apple Cider Vinaigrette
Combine the ingredients in a blender and blend on high for 30 seconds until very creamy. Alternatively, you can add the ingredients to a bowl and use an immersion blender. Set aside.
Butternut Squash
Preheat your oven to 400 and line a baking sheet with parchment paper for easy cleanup.
Combine the squash, olive oil, salt, and maple syrup on the baking sheet and toss to coat using your hands. Bake the squash for 35-40 minutes until it is fork tender and beginning to brown.
Candied pecans
Reduce oven temp to 350 (or preheat to this temp if making these ahead of time!) and line a small baking sheet with foil.
Add the pecans, maple syrup, cayenne, and salt to the baking sheet and toss to combine. Bake the pecans for 15 minutes. Let them cool for at least 5 minutes.
Salad
Add the arugula, sliced apples, avocado, pomegranate seeds, prosciutto pieces, candied pecans, and roasted butternut squash to a large bowl. Toss with the dressing and add goat cheese on top, if desired. Enjoy!
