Harvest Salad with Delicata Squash
A wonderful combination of autumn flavors in a dish.
Holidays are around the corner and it's a great time of year to be incorporating fruits, vegetables, and healthy fats into meals. This harvest salad combines fabulous fall flavors, including delicata squash, apple, cinnamon, cranberries, and nuts. It's a hearty and filling meal or a wonderful side salad.
How to Make Harvest Salad
This dish requires multiple steps, but each step is quite simple to do. It's best to roast the delicata squash first as that will take the longest in the oven. This simply requires cutting up the squash by removing the ends, slicing down the middle lengthwise, removing the seeds, then cutting into 1/4-1/2" pieces. This will create what I like to call 'smile shapes', or half circles. You'll combine the squash with the avocado oil, maple syrup, and cinnamon in bowl. Then place the squash on a parchment lined baking pan and bake, flipping a little more than half way through. Remove from the oven and let cool.
While the squash is baking, cooking the bacon is the next step. Chopping it into pieces first is easiest. Then cook the chopped bacon until it is browned and crisp. Remove from the pan with a slotted spoon and place on a paper towel.
While the squash and bacon are cooling a bit, it's time to make the dressing. This is the easiest dressing! Simply measure all the ingredients and place in a jar. Cover with a tight lid and shake until combined.
Putting it Together
Finally, gather and measure the rest of the ingredients. Thinly slice the apple and the red onion. Place all of the ingredients in a bowl with the exception of the dressing and about 1/3 of the apple and squash slices. Pour half of the dressing over the top and mix all the ingredients together. Transfer the salad to a large plate, bowl, or platter. Layer the final pieces of apple and squash over the top. The rest of the dressing can be used on the side to drizzle over the top.
This harvest salad can be served as a whole meal, or it can be served in smaller portions as a side salad. Either way it's a healthy treat! Enjoy!
Harvest Salad
Ingredients
Salad
- 2 delicata squash
- 1 tbsp avocado oil
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- pinch salt and pepper
- 4 pieces bacon, chopped
- 8 cups mixed greens
- 1 apple, thinly sliced pink lady works well
- 1/4 cup dried cranberries preferably sweetened with juice
- 1/4 cup pecan pieces or raw pumpkin seeds if preferred
- 1/2 small red onion, thinly sliced
Dressing
- 1/4 cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- 1/2 tsp dijon mustard
- pinch sea salt
Instructions
- Preheat oven to 425°F degrees.
- Prepare delicata squash by cutting off the ends of each. Cut each piece in half lengthwise. Scoop out the seeds, then slice into 1/4 to 1/2" pieces.
- Pour olive oil, maple syrup, and cinnamon into a medium sized bowl. Stir to combine, then add the delicata squash and stir again to coat.
- Line a baking sheet with parchment paper, then spread out the delicata squash pieces on the pan. Bake for 15 minutes, then flip each piece and bake for another 10 minutes.
- Remove from the oven and let cool about 15 minutes.
- While the delicata squash is baking, place a pan on the stove and put on medium heat. Add chopped bacon and cook until brown and crispy, stirring on occasion. Remove pieces with a slotted spoon and place on a paper towel to cool.
- Make the dressing by adding all of the ingredients to a jar. Tighten the cover on the jar and shake until it is well combined.
- Gather and measure the rest of the ingredients (mixed greens, dried cranberries, and pecans). Thinly slice the apple and the onion.
- When the delicata squash and bacon have mostly cooled, put all the ingredients except for the dressing and 1/3 of the squash and apple pieces in a large bowl. The reserved squash and apple will be used for layering over the top of the salad.
- Just prior to serving, pour half of the dressing over the salad and stir to combine.
- Transfer the salad to a large platter or bowl. Layer the top with the rest of the squash and apple. The rest of the dressing can be served on the side for drizzling over the top.
- It's also best to eat the same day as it doesn't save well.