Fall Foliage Salad for 1 Vegetarian Friendly
Capture the essence of autumn on your plate with this delightful Fall Foliage Salad for 1, a vegetarian-friendly recipe that’s as vibrant as the season itself. Featuring tender roasted butternut squash, crisp apple slices, and sweet bursts of dried cranberries, this salad is a symphony of flavors and textures. Toasted pecan halves add a satisfying crunch, while an optional sprinkle of creamy goat cheese offers a touch of indulgence. Tossed in a homemade maple vinaigrette with Dijon mustard and apple cider vinegar, it’s a perfectly balanced dish that comes together in under 30 minutes. Perfect as a light meal or an autumn-inspired appetizer, this single-serve salad celebrates the best of fall produce in every bite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 0.5 cup Butternut squash, peeled and diced
- 1 tablespoon Olive oil
- 2 cups Mixed baby greens (e.g., spinach, arugula, and romaine)
- 2 tablespoons Dried cranberries
- 2 tablespoons Pecan halves
- 2 tablespoons Goat cheese, crumbled (optional)
- 0.25 whole Apple, thinly sliced
- 1 teaspoon Maple syrup
- 1 teaspoon Apple cider vinegar
- 0.5 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the diced butternut squash on a baking sheet and toss with 1/2 tablespoon of olive oil. Season with a pinch of salt and pepper.
Roast the butternut squash in the oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
While the squash is roasting, prepare the maple vinaigrette: In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, remaining olive oil (1/2 tablespoon), salt, and pepper. Set aside.
In a large salad bowl, combine the mixed baby greens, dried cranberries, pecan halves, and apple slices.
Once the butternut squash has finished roasting, allow it to cool slightly before adding it to the salad.
If using, sprinkle the crumbled goat cheese over the salad.
Drizzle the maple vinaigrette over the salad and toss gently to combine.
Serve immediately and enjoy the flavors of fall in every bite!
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 21.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
