Harvest Evergreen Mix Salad (Printable)
Seasonal salad with mixed greens, roasted root veggies, toasted nuts, and a flavorful dressing.
# What You’ll Need:
→ Vegetables
01 - 2 cups mixed baby greens (spinach, arugula, kale)
02 - 1 cup butternut squash, peeled and diced
03 - 1 cup Brussels sprouts, trimmed and halved
04 - 1 medium apple, cored and thinly sliced
05 - 1/4 cup red onion, thinly sliced
→ Nuts & Seeds
06 - 1/3 cup pecans or walnuts, roughly chopped
07 - 2 tablespoons pumpkin seeds (pepitas)
→ Cheese (optional)
08 - 1/4 cup crumbled goat cheese or feta
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 1 tablespoon apple cider vinegar
11 - 1 tablespoon pure maple syrup
12 - 1 teaspoon Dijon mustard
13 - 1/4 teaspoon sea salt
14 - 1/4 teaspoon ground black pepper
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the diced butternut squash and halved Brussels sprouts on the sheet, drizzle with 1 tablespoon olive oil, season lightly with salt and pepper, then toss to coat evenly.
02 - Roast the vegetables for 20 to 25 minutes, stirring once halfway through, until tender and golden brown. Remove from oven and allow to cool slightly.
03 - In a dry skillet over medium heat, toast the chopped pecans or walnuts along with pumpkin seeds for 2 to 3 minutes until fragrant. Remove from heat and set aside.
04 - Whisk together the remaining olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, sea salt, and ground black pepper in a small bowl until emulsified.
05 - In a large bowl, combine the mixed baby greens, roasted vegetables, apple slices, and red onion. Drizzle with the dressing and toss gently to combine.
06 - Top the salad with toasted nuts, pumpkin seeds, and crumbled goat cheese or feta if desired. Serve immediately.
# Expert Advice:
01 -
- It tastes like fall without any of the fuss, and you can prep the roasted vegetables a day ahead if life gets messy.
- The maple dressing clings to every leaf without drowning anything, which means no soggy greens at the bottom of the bowl.
02 -
- If you crowd the vegetables on the pan, they'll steam instead of roast, and you'll lose that caramelized sweetness that makes this salad work.
- Dress the salad just before serving, because once the greens sit in the dressing for too long, they wilt and the whole thing loses its texture.
03 -
- Taste the dressing before you pour it, because ovens and vegetables vary, and you might want a little more maple or vinegar to balance things out.
- Use a mix of greens with different textures, because a bowl of just one type can feel flat and boring no matter how good the toppings are.