Warm Salad of Autumn Greens with Plum Vinaigrette
Savor the cozy flavors of fall with this Warm Salad of Autumn Greens with Plum Vinaigrette, a delightful blend of hearty textures and vibrant tastes. This seasonal salad features tender roasted butternut squash, sautéed greens like kale, Swiss chard, and spinach, and is elevated with a tangy, homemade plum vinaigrette crafted from fresh plums, honey, and Dijon mustard. Toasted pecans or walnuts and dried cranberries add crunch and sweetness, while optional crumbled goat cheese brings a creamy finish. Perfectly balanced between savory, sweet, and tangy, this quick 35-minute recipe is an irresistible way to celebrate autumn produce. Serve it as a standout side dish or a light main course—it’s wholesome, comforting, and full of fall charm!
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Recipe Information
Ingredients
- 6 cups mixed autumn greens (e.g., kale, Swiss chard, spinach)
- 2 cups butternut squash, peeled and diced
- 3 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 large plums, pitted and chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 cups toasted pecans or walnuts
- 0.25 cups dried cranberries
- 0.25 cups crumbled goat cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with 1/4 teaspoon of salt and a pinch of black pepper. Roast for 20 minutes, or until tender and caramelized. Stir halfway through cooking.
While the squash is roasting, prepare the plum vinaigrette. In a blender or food processor, combine the chopped plums, apple cider vinegar, honey, Dijon mustard, and a pinch of salt. Blend until smooth. With the blender running on low, slowly drizzle in 2 tablespoons of olive oil until the dressing is emulsified. Taste and adjust seasonings if needed.
Heat a large skillet over medium heat. Add the mixed autumn greens and a small drizzle of olive oil (if needed). Sauté for 2-3 minutes until just wilted but still vibrant. Season with a pinch of salt and black pepper.
In a large serving bowl or platter, combine the sautéed greens, roasted butternut squash, toasted nuts, and dried cranberries. Toss gently to distribute evenly.
Drizzle the warm salad with the plum vinaigrette and sprinkle with crumbled goat cheese, if using. Serve immediately to enjoy the combination of warm, tangy, and sweet flavors.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 66.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 969 mg | 75% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3941 mg | 84% | |
*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.
