Autumn Harvest Salad with Mapledijon Vinaigrette
Table of Contents
Recipe Introduction
Quick Hook
Ever wondered what autumn tastes like? This fall salad is like a hug in a bowl! Bursting with sweet and savory flavors, it's pure comfort food.
Brief Overview
This Autumn Harvest Salad is a celebration of American autumnal flavours. It's easy to make, taking about 50 minutes. You will get 4-6 servings from one batch.
Main Benefits
This is perfect for a healthy lunch or a Thanksgiving side. It's packed with vitamins, and is great for boosting your mood. The roasted vegetables are fantastic!
What's so special about this salad?
This fall salad recipe brings together roasted veggies, crisp apples, and a delicious maple dijon vinaigrette . The contrasting textures and flavors make it super special. It’s not just another salad.
Ingredients: All-Stars of Autumn
To make this Autumn harvest salad recipe , you'll need butternut squash, sweet potatoes, red onion, and more! Don't forget the pecans for that lovely crunch! You could even try a fall salad with apples and pecans .
Making the Maple Dijon Vinaigrette: The magic touch
The dressing is where the magic happens. You'll need olive oil, apple cider vinegar, maple syrup, and dijon mustard. This apple cider vinaigrette salad will knock your socks off.
Autumnal lunch ideas and tips
Remember: Don't overcrowd the baking sheet when roasting the vegetables. Otherwise, they steam instead of roast! Also, this salad is best served fresh.
Variations and serving suggestions
You could add some grilled chicken for extra protein. Serve it with a warm bowl of butternut squash soup. You could serve it alongside a hearty soup, like butternut squash soup or cream of mushroom, and it would still be amazing.
It is Mary Berry approved !
Ingredients & Equipment for Your Perfect Fall Salad
Okay, let's get this fall salad situation sorted. Seriously, a fall harvest salad recipe is the only way to do Autumn right.
So, before we dive headfirst into this Mary Berry approved Autumn harvest salad recipe , let’s make sure we've got everything we need.
No one wants to be halfway through and realise they're missing something crucial.
Main Ingredients: The Stars of the Show
Alright, listen up! Here's what you'll need for this stunner of a salad. Honestly, it's a bit of effort, but totally worth it. I promise.
- Butternut Squash: 1 medium (approx. 1 kg/2 lbs ), peeled, seeded, and cubed (about 4 cups ). Look for a squash that feels heavy for its size. That means it's ripe and ready to go.
- Sweet Potatoes: 2 medium (approx. 500g/1 lb ), peeled and cubed (about 2 cups ). Go for firm ones without sprouts. Sprouting? Avoid!
- Red Onion: 1 large , cut into wedges.
- Olive Oil: 2 tablespoons/3 tablespoons , depending on if you are using it only for the roasted vegetables or for the vinaigrette, too.
- Dried Thyme: 1 teaspoon .
- Salt: ½ teaspoon (for the roasted vegetables and the vinaigrette).
- Black Pepper: ¼ teaspoon (for the roasted vegetables and the vinaigrette).
- Spring Mix or Mixed Greens: 5 ounces/142g .
- Apple: 1 large (e.g., Honeycrisp or Gala), cored and diced. Gotta get a nice crunchy apple. Seriously makes all the difference.
- Goat Cheese (or Feta): 4 ounces/113g , crumbled. I reckon creamy goat cheese is the way to go.
- Pecan Halves: ½ cup/57g , toasted.
- Apple Cider Vinegar: 2 tablespoons .
- Maple Syrup: 1 tablespoon . Hello Maple Dijon Vinaigrette heaven!
- Dijon Mustard: 1 tablespoon .
Seasoning Notes: Get that Flavor Bang On!
This fall inspired salads is all about warm, earthy flavours, isn't it? Thyme is non-negotiable. It just works . Don’t be shy with the salt and pepper either.
And for the vinaigrette? Taste as you go! More maple syrup if you like it sweeter.
If you haven't got apple cider vinegar, white wine vinegar will do in a pinch. Just sayin'.
Equipment Needed: Keep It Simple
No need for fancy gadgets, okay? I'm all about keeping it real.
- Large Baking Sheet. Essential for roasting those veggies.
- Large Mixing Bowl. Obvious for tossing everything together.
- Small Bowl or Jar (for the vinaigrette). Just need something to whisk it all in.
- Whisk. For that gorgeous Apple cider vinaigrette salad .
- Toaster oven or dry frying pan for nuts. Watch them like a hawk, they burn so easily.
Honestly, that's all you need for your Harvest bowl recipe ! Let’s get cooking, yeah? It is time to look for some Thanksgiving salad recipes .
Roasting Veggies Like a Pro for the Perfect Fall Salad
Okay, let's get this fall salad situation sorted. A fall salad is all about highlighting the best of the season.
We're talking that cosy, autumn harvest vibe! Today, we're diving deep into roasting the root veg, which is basically the backbone of any decent autumn harvest salad recipe .
Honestly, nailing this part will elevate your fall salad with apples and pecans from "meh" to "OMG".
Prep Steps for Roasting Glory
Essential mise en place starts with the chopping, my friend. Get that butternut squash, sweet potatoes, and red onion all cubed evenly.
Why? Even cooking! Time saving tip? Buy pre-cut squash (don't tell anyone I said that). A word to the wise, safety reminders: sharp knives are your friends, but respect them.
step-by-step to Roasted Perfection
- Preheat your oven: Crank it to 400° F ( 200° C) . It's roasting time!
- Toss the veggies: Drizzle those lovely cubes with 2 tablespoons olive oil , 1 teaspoon dried thyme , ½ teaspoon salt , and ¼ teaspoon black pepper . Get your hands in there.
- Spread 'em out: Lay the veggies in a single layer on a baking sheet. No overcrowding!
- Roast: Bake for 25- 30 minutes , flipping halfway.
- Visual Cue: Look for tender, slightly caramelized edges. That's the magic.
Pro Tips for Roast tastic Results
Want to level up? Pro Tip Number 1: Don't overcrowd the baking sheet! If you do, the vegetables will steam rather than roast. This is no good.
Common mistakes? Pulling the veggies out too early. You want them soft, but with a little bit of caramelized love.
Also, you can totally roast these a day ahead. It’s a game changer if you are short on time. They’ll taste even better the next day, trust me.
The perfect addition to any thanksgiving salad recipes! You know?
The benefits of a beautifully roasted harvest bowl recipe that's ready to eat are obvious. So, there you have it, a recipe for success.
Recipe Notes That'll Make You Glow
Alright, let's get this fall salad situation sorted. Right then, here's a list of 10 aiming for that "Mary Berry approved" vibe natural, diverse, and ready to boost that site!
Autumn harvest salad recipe , Maple Dijon Vinaigrette , Roasted butternut squash salad , Fall salad with apples and pecans , Thanksgiving salad recipes , Seasonal salad ideas , Apple cider vinaigrette salad , Fall inspired salads , Harvest bowl recipe and Autumnal lunch ideas.
Honestly, a recipe is just a guideline, right? So, let's chat about how to make this fall salad truly yours .
Serving Suggestions: Plating and Par-tay!
This Autumn Harvest Salad recipe is beautiful. But how can you make it pop ? I love serving it in a big, rustic wooden bowl.
It just screams " autumnal "! For a fancy vibe, layer the ingredients on individual plates. Garnish with a sprig of fresh thyme.
For beverages, think crisp apple cider or a dry white wine. If it is for a Thanksgiving salad recipe , consider pairing it with cranberry sauce! And remember, presentation matters!
Storage Tips: Keepin' It Fresh
Okay, this is important. Nobody wants a soggy salad.
- Refrigeration Guidelines: Store any leftover salad in an airtight container in the fridge. Without the dressing, it'll keep for about 2-3 days.
- Freezing Options (if applicable): I wouldn’t recommend freezing the whole salad. Roasted veggies can get a bit mushy after thawing. However, you can freeze the roasted butternut squash.
- Reheating Instructions: Just let the roasted butternut squash thaw in the fridge overnight and add it to the salad. Easy peasy!
Variations: Switch It Up, Mate!
- Dietary Adaptations: Need a vegan variation ? Easy peasy! Swap the goat cheese for a vegan feta alternative or toasted pumpkin seeds. Also, use maple syrup instead of honey if honey isn't your vibe. And for the cheese lover, try crumbled blue cheese, cheddar, or parmesan in this fall salad .
- Seasonal Ingredient Swaps: Not feeling butternut squash? Try roasted sweet potatoes or even Brussels sprouts for an alternative fall salad . Swap apple for pear, or walnuts instead of pecans. This is also a great harvest bowl recipe .
Nutrition Basics: Goodness in a Bowl
Alright, let's keep this simple. This fall salad with apples and pecans is packed with vitamins and fiber. The butternut squash is a good source of Vitamin A.
Pecans add healthy fats. As a rough guide one portion will contain:
- Calories: 350
- Protein: 8g
- Fat: 25g
- Carbohydrates: 30g
Remember, these are just estimates, you know? It’s all about balance, though, innit?
Honestly, this fall inspired salad is not just delicious. It’s a hug in a bowl. So, get in the kitchen and give it a go! Don't be afraid to experiment, and above all, have fun!
Frequently Asked Questions
Can I prepare this fall salad ahead of time? I'm hosting a dinner party, you see.
Absolutely! You can roast the vegetables a day in advance and store them in the refrigerator. Just remember to dress the salad right before serving to prevent it from getting soggy. The vinaigrette can also be made ahead of time; in fact, the flavours meld together beautifully overnight.
Think of it like planning your outfit the night before a big day less stress on the main event!
What are some good substitutions if I don't like goat cheese in my fall salad?
No worries, we all have our preferences! If goat cheese isn't your cup of tea, try crumbled feta, blue cheese, or even a sharp cheddar for a different flavour profile. For a dairy-free option, toasted pumpkin seeds or a vegan feta alternative work wonders. Experiment and find what tickles your fancy!
My pecans always burn when I toast them. Any tips for toasting pecans for this fall salad?
Ah, the dreaded burnt pecans! The key is to watch them like a hawk. Toast them in a dry pan over medium low heat, stirring frequently, until they become fragrant and lightly browned. Alternatively, you can use a toaster oven set to a low temperature and keep a close eye on them.
Remember, they cook quickly at the end, so patience is key!
How long does this fall salad last in the fridge once it's dressed?
Once dressed, this fall salad is best enjoyed immediately, as the dressing can make the greens soggy over time. However, undressed leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Store the dressing separately and add it just before serving for the best texture and flavour.
Think of it like a fish and chip supper fresh is always best!
Can I add protein to make this fall salad a more substantial meal?
Definitely! Adding protein is a great way to make this salad a more filling and satisfying meal. Grilled chicken, roasted chickpeas, quinoa, or even some crumbled hard boiled eggs would be excellent additions.
If you are not vegetarian, adding some crispy bacon bits will also improve the overall flavor profile of the salad.
Is there a vegan version of the maple dijon vinaigrette for the fall salad?
Yes, absolutely! The maple dijon vinaigrette is naturally vegan as long as you ensure your Dijon mustard doesn't contain honey. Some brands do, so check the label. If you are using honey, swap the honey for the maple syrup for a vegan alternative. Enjoy your delicious and plant based dressing!
Autumn Harvest Salad With Mapledijon Vinaigrette
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 25g |
| Fiber | 6g |