Print
fall harvest salad in brown bowl

Fall Harvest Salad with Maple Mustard Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Ashlea Carver
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 5 oz greens
  • 1/2 cup roasted butternut squash
  • 1/2 cup sliced green apple
  • 1/4 cup crumbled feta cheese
  • 1/4 cup thinly sliced radish
  • 1/4 cup chopped candied pecans
  • 4 strips bacon, sliced and cooked

For the Maple Mustard Vinaigrette 

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 2 cloves garlic
  • 2 tbsp whole grain dijon mustard
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp salt (plus more to taste)
  • pepper to taste

Method

  1. Add all of the salad ingredients to a large serving bowl.
  2. Add all of the vinaigrette ingredients to a high-powered blender or food processor. Blend or pulse until smooth and creamy.
  3. Drizzle the vinaigrette over the salad, toss, and then serve. Enjoy!

Notes

  • You can sub honey for maple syrup if you prefer
  • If you need to make this dairy-free, you can leave out the feta cheese or sub avocado

Find it online: https://allthehealthythings.com/fall-harvest-salad/