Harvest Salad with Raspberry Vinaigrette
Bright, bold, and brimming with seasonal flavors, this Harvest Salad with Raspberry Vinaigrette is the ultimate autumn-inspired dish. Featuring a medley of mixed greens, roasted butternut squash, crisp apple slices, toasted pecans, tart dried cranberries, and creamy goat cheese, every bite is a celebration of texture and taste. The star of the recipe is the homemade raspberry vinaigrette, made with fresh raspberries, honey, and Dijon mustard for a tangy-sweet finish. Perfect as a side dish or a light main course, this vibrant salad is ready in under an hour and ideal for any occasion, from cozy weeknight dinners to elegant holiday gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Mixed greens (e.g., arugula, spinach, kale)
- 2 cups Butternut squash, peeled and cubed
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 1 large Red apple, thinly sliced
- 0.5 cups Pecans, toasted
- 0.25 cups Dried cranberries
- 0.25 cups Goat cheese, crumbled
- 0.5 cups Fresh raspberries
- 2 tablespoons Red wine vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Garlic, minced
- 0.25 cup Olive oil (for vinaigrette)
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with 3 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer.
Roast the squash for 20-25 minutes, flipping halfway, until tender and slightly caramelized. Allow to cool slightly.
In a small mixing bowl, add the fresh raspberries, red wine vinegar, honey, Dijon mustard, and minced garlic.
Use a fork to mash the raspberries and whisk until combined.
Slowly drizzle in 1/4 cup of olive oil while whisking constantly to emulsify the vinaigrette. Taste and adjust seasoning if needed.
In a large salad bowl, combine the mixed greens, roasted butternut squash, apple slices, toasted pecans, dried cranberries, and crumbled goat cheese.
Drizzle the raspberry vinaigrette over the salad and gently toss to coat.
Divide the salad onto plates or serve in the large bowl. Enjoy immediately!
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 72.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2101 mg | 45% | |
*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.
