Salade D Automne Autumn Salad
Capture the essence of fall with this exquisite Salade d’Automne, a vibrant autumn salad that brings together the season’s best flavors and textures. Roasted butternut squash and caramelized Brussels sprouts take center stage, complemented by crisp apple slices, tangy goat cheese, sweet dried cranberries, and crunchy toasted pecans. Tossed with a luscious maple-mustard vinaigrette, this salad perfectly balances sweet, savory, and tangy notes in every bite. Ideal as a light lunch or festive side dish, this colorful salad highlights wholesome, seasonal ingredients and is ready in under 50 minutes. Celebrate autumn’s bounty with this flavorful and nutritious dish that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups, diced butternut squash
- 1.5 cups, halved brussels sprouts
- 3 tablespoons olive oil
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
- 5 cups mixed baby greens
- 1 large, thinly sliced crisp apple (e.g., Honeycrisp or Fuji)
- 0.5 cups dried cranberries
- 0.5 cups toasted pecans
- 0.5 cups, crumbled goat cheese
- 2 tablespoons maple syrup
- 1 teaspoon dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 clove, minced garlic
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the diced butternut squash and halved Brussels sprouts on the baking sheet. Drizzle with 3 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. Remove from the oven and allow to cool slightly.
While the vegetables are roasting, prepare the maple-mustard vinaigrette by whisking together the maple syrup, Dijon mustard, apple cider vinegar, extra virgin olive oil, minced garlic, and the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in a small bowl. Set aside.
In a large salad bowl, combine the mixed baby greens, thinly sliced apple, dried cranberries, toasted pecans, and crumbled goat cheese.
Once the roasted vegetables have cooled slightly, add them to the salad bowl.
Drizzle the salad with the prepared maple-mustard vinaigrette and toss gently to combine.
Serve immediately and enjoy the flavors of autumn in every bite!
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 108.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2750 mg | 59% | |
*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.
