Fall Harvest Salad

Delicata squash, baby kale, goat cheese, and roasted walnuts are topped with a dressing made with maple syrup and Dijon mustard.

By Maddie Augustin | Experience Life

Makes 8 servings
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

1 medium delicata squash, seeded and sliced into 1/2″ half-moons
2 tbsp. avocado oil
1 tsp. sea salt
10 oz. baby kale or hearty mixed greens
1 medium shallot, thinly sliced
4 oz. goat cheese
1/2 cup roasted and salted walnuts

Maple-Dijon Dressing

5 sprigs rosemary
1/3 cup extra-virgin olive oil
2 tbsp. whole-grain Dijon mustard
2 tsp. maple syrup

Directions

STEP 1

Preheat the oven to 400 degrees F and line a large baking sheet with foil.

STEP 2

Place the squash in a mixing bowl and toss with the avocado oil and sea salt until evenly coated. Spread the squash onto the baking sheet and bake until tender and golden, about 25 to 30 minutes.

STEP 3

While the squash is roasting, prepare the salad dressing. Add the rosemary and olive oil to a small saucepan. Heat on low for 8 to 10 minutes, then strain the oil into a medium bowl, removing the rosemary sprigs. The oil should appear green in color and be very aromatic.

STEP 4

Add the mustard and maple syrup to the bowl and whisk until combined.

STEP 5

Arrange the greens, roasted squash, walnuts, goat cheese, and sliced shallots in a large serving bowl or on a platter. Top with dressing.

STEP 6

Make Ahead: Prepare this dish through step 4 the day before. Arrange and dress salad to serve.

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