Harvest Evergreen Seasonal Salad (Printable)

A colorful salad combining roasted squash, Brussels sprouts, nuts, and fresh greens with a tangy 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 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange diced butternut squash and halved Brussels sprouts on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat evenly.
03 - Roast for 20 to 25 minutes, stirring halfway through, until tender and golden brown. Allow to cool slightly.
04 - In a dry skillet over medium heat, toast pecans or walnuts and pumpkin seeds for 2 to 3 minutes until fragrant. Set aside.
05 - Whisk remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper together in a small bowl until emulsified.
06 - In a large bowl, combine mixed greens, roasted vegetables, apple slices, and red onion.
07 - Drizzle dressing over salad ingredients and gently toss to combine.
08 - Top salad with toasted nuts, pumpkin seeds, and crumbled goat cheese or feta if desired. Serve immediately.

# Expert Advice:

01 -
  • It uses what you probably already have tucked away in your pantry and crisper drawer.
  • The roasted vegetables get sweet and caramelized, which makes even picky eaters reach for seconds.
  • You can prep the vegetables ahead and toss everything together right before serving.
02 -
  • Don't skip stirring the vegetables halfway through roasting or you'll end up with some pieces burnt and others still pale.
  • Toast the nuts in a dry pan and watch them closely, they go from perfect to bitter in seconds.
  • Dress the salad just before serving so the greens stay crisp and don't wilt into a sad pile.
03 -
  • Cut your squash and Brussels sprouts to roughly the same size so they roast evenly and nothing burns.
  • Let the roasted vegetables cool for a few minutes before adding them to the greens, otherwise the heat will wilt everything.
  • Taste the dressing before you pour it on and adjust the maple syrup or vinegar to match your mood.

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