Harvest Salad Recipe

Roasted butternut squash and chickpeas bring warmth and heartiness, while fresh cranberries add a burst of tart flavor. Tossed with crisp apples, creamy gorgonzola, and crunchy pecans over a bed of baby greens, every bite tastes like autumn in a bowl.

Course Side Dish

Cuisine American

Keyword harvest salad recipe

Prep Time 15

Cook Time 30

Servings

Calories 384kcal

Author Lauren

Ingredients

Harvest Salad Recipe Ingredients

1 Butternut Squash; peeled and cubed into 1-inch pieces
1 15.5 ounces can Chickpeas; rinsed, drained, and blotted dry
2 cups fresh cranberries may use frozen
¼ cup extra virgin olive oil
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground paprika
½ teaspoon pepper
½ teaspoon salt
¼ teaspoon ground curry
4-5 cups baby spinach and arugula or greens of choice
2 medium thinly sliced apples
½ cup gorgonzola cheese crumbles
¼ cup coarsely chopped pecans

Harvest Salad Dressing Ingredients

1/2 cup Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
¼ cup Orange Juice
1 tablespoon Sugar
2 teaspoons Chopped Garlic
½ teaspoon Black Pepper
½ teaspoon Salt
1 pinch Red Pepper Flakes

Instructions

Bake the squash, chickpeas and cranberries.

Preheat oven to 400F.
Whisk together the oil and spices, ground cinnamon, ground ginger, paprika, pepper, salt and ground curry. in a large mixing bowl.
Add in the cubed butternut squash and mix until coated.
With a slotted spoon, scoop out the squash and spread it onto a baking sheet lined with parchment paper. (suggested size: half sheet pan 18”x13”)
In the bowl with residual oil and spices, place chickpeas, and stir until coated. Scoop out with a slotted spoon and spread onto a separate lined baking sheet. (suggested size: quarter sheet pan 9”x13”)
Add cranberries to the bowl with the remaining oil mixture. Stir until lightly coated. Spread onto a lined baking sheet. (suggested size: quarter sheet pan 9”x13”)
Place all three pans (if your oven accommodates) into the preheated oven and bake for 30 minutes. Use a flat spatula to flip and stir ingredients in each pan every 15 minutes.
If you prefer crispier chickpeas, leave the pan in the oven for an additional 10-15 minutes.
Leave ingredients to cool for 10 minutes before plating.

Next, make the salad dressing.

In a large measuring cup or batter bowl, whisk together all ingredients (red wine vinegar, olive oil, orange juice, sugar, chopped garlic, pepper, salt, and red pepper flakes).
Pour into the desired serving container.

Once everything you baked has cooled and the dressing has been made it is time to assemble the salad.

Spread spinach and arugula (or your choice of greens) over a serving platter.
Add sliced apples.
Spread the baked cranberries and chickpeas evenly over the greens and apples, then the gorgonzola cheese.
Add the baked butternut squash.
Sprinkle the chopped pecans over the top.
Add dressing right before serving.

Nutrition