Fall Harvest Salad With Balsamic Maple Vinaigrette Recipe

Name: Fall Harvest Salad With Balsamic Maple Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 whole Butternut Squash; 1 head Red Leaf Lettuce, Washed And Chopped; 1 head Green Leaf Lettuce, Washed And Chopped; 1 whole Red Pear; 4 Tablespoons Blue Cheese; 1/4 cups Walnuts, Roughly Chopped; FOR THE DRESSING:; 1/3 cups Olive Oil; 1/3 cups Balsamic Vinegar; 1 clove Garlic; 1 Tablespoon Maple Syrup

Servings: persons

FOR THE SALAD:
1 whole Butternut Squash
1 head Red Leaf Lettuce, Washed And Chopped
1 head Green Leaf Lettuce, Washed And Chopped
1 whole Red Pear
4 Tablespoons Blue Cheese
1/4 cups Walnuts, Roughly Chopped
FOR THE DRESSING:
1/3 cups Olive Oil
1/3 cups Balsamic Vinegar
1 clove Garlic
1 Tablespoon Maple Syrup

1
For the salad:
2
Preheat oven to 375u00b0F and line a baking sheet with aluminum foil. Cut the butternut squash in half from top to bottom, scoop out the seeds, and place on the baking sheet, covering the squash with aluminum foil. Place in the oven, and roast for 45 minutes to an hour, until the squash can be just pierced with a fork. Then remove it from the oven and let it cool.
3
While the squash is cooling, chop and wash the lettuce and divide it among four bowls. When the squash is cooled, place the cut side down, and carefully remove the skin with a sharp knife. Cut it into 1/4 inch thick slices, then cut the slices crosswise, making butternut squash cubes. Measure two cups of the cooked, cubed squash, and divide it evenly among the salads. Cut the pear into quarters, core it, thinly slice each quarter, and top each salad with a few slices. Sprinkle some of the blue cheese and walnuts over each.
4
For the dressing:
5
Place the olive oil, balsamic vinegar, garlic and maple syrup into a blender, and blend on high for one minute. Drizzle the amount of salad dressing you like over the salad and enjoy!

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE SALAD:, 1 whole Butternut Squash, 1 head Red Leaf Lettuce, Washed And Chopped, 1 head Green Leaf Lettuce, Washed And Chopped, and more.

Yes, Fall Harvest Salad With Balsamic Maple Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fall Harvest Salad With Balsamic Maple Vinaigrette

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