A fall salad topped with squash, cranberries, and spiced walnuts- oh my!
It’s a little over a month to Halloween, but it is fall, which makes it the perfect time for this recipe. The days still get warm, but the evenings cool off. I’m not quite ready for hearty soups and stews, but a salad full of fall-themed ingredients seems just right!
The original post from October 2015
When I first had children, I imagined all of the Halloween treats that I could make. Pumpkin-shaped cookies, Halloween-themed cakes, and other treats came to my mind. Sure, I made a few of these for school parties, but then I realized that there already was an abundance of treats at Halloween. What we really needed were savory dishes to balance the sugar high.
On those Halloween night with little kids, I needed a dinner that got them on the street quickly. So, there were dinners of grilled cheese or other sandwiches, before bundling them for the chilly New Hampshire night.
Now that my kids are older teens, our night is quieter. We get to stay home with a glass of wine and hand out candy to the kids that come to our door. However, that doesn’t mean that dinner can’t be something thematic and fun. This year I’m going with ultra-healthy: a salad composed of fall ingredients. For those with a heartier appetite, it can be made more filling by the addition of a second protein, such as grilled chicken or shrimp.
You’re going to want the recipe for Pumpkin Spiced Walnuts. They’re sure to be a valuable addition to this salad.
Autumn-Inspired Salad
Ingredients
- 1 butternut squash peeled & cubed
- olive oil
- salt & pepper
- 1 shallot diced
- 3 cups mixed greens
- 1/4 cup dried cranberries
- 1/3 cup pumpkin spiced walnuts
Instructions
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Preheat oven to 400°F.
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Place butternut squash on a rimmed baking sheet. Toss with a small amount of olive oil.
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Spread into a single layer and sprinkle with salt and pepper.
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Bake for 20-25 minutes, tossing occasionally, until fork tender.
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While squash bakes, heat 1/2 tablespoon of olive oil in a frying pan over medium heat.
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Add shallots and sauté until translucent, about 5 minutes.
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Remove from heat.
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Divide mixed greens between two dinner plates.
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Top each salad with 3/4 cup squash. (You will have leftovers.)
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Divide shallot, cranberries, and walnuts between both plates.
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Top with desired salad dressing.
Notes
