Harvest Chopped Salad With Creamy Cranberry-Shallot

Name: Harvest Chopped Salad With Creamy Cranberry-Shallot Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy Cranberry-Shallot Dressing; 4 tablespoons Cranberry sauce; 2 teaspoons Dijon mustard; 1/3 cup Low fat plain Greek yogurt; 2 tablespoons Finely chopped shallots; 2 tablespoons Cider vinegar; 1 tablespoon Extra virgin olive oil; Harvest Chopped Salad; 3 cups Butternut squash, cut into bite sized pieces; 2 tablespoons Olive oil; 1 Salt and pepper; 1 Avocado, pitted and diced; 1 Apple, seeded and diced; Juice from one lemon; 3 cups Chopped kale, stems removed; 1 1/2 cups Shredded raw Brussels sprouts; 1/2 cup Pomegranate seeds; 1 cup Toasted pecans

Servings: persons

Creamy Cranberry-Shallot Dressing
4 tablespoons Cranberry sauce
2 teaspoons Dijon mustard
1/3 cup Low fat plain Greek yogurt
2 tablespoons Finely chopped shallots
2 tablespoons Cider vinegar
1 tablespoon Extra virgin olive oil
Harvest Chopped Salad
3 cups Butternut squash, cut into bite sized pieces
2 tablespoons Olive oil
1 Salt and pepper
1 Avocado, pitted and diced
1 Apple, seeded and diced
Juice from one lemon
3 cups Chopped kale, stems removed
1 1/2 cups Shredded raw Brussels sprouts
1/2 cup Pomegranate seeds
1 cup Toasted pecans

1
Preheat oven to 325 degrees. Toss the squash with the olive oil, salt and pepper and spread out on a baking sheet in a single layer. Roast for approximately 20 minutes or until tender. Set aside to cool.
2
In the bowl of a small food processor, add the cranberry sauce, mustard, yogurt, shallots, vinegar, and olive oil. Process until smooth. Season with salt and pepper to taste. Set aside.
3
In a small bowl, gently toss the avocado and apple with the lemon juice.
4
In a large bowl, toss together the kale and brussel spouts. Add the squash, avocado, apple, pomegranate seeds, pecans and dressing and lightly toss to combine. Wrap tightly with plastic wrap or transfer to an airtight container to store in the refrigerator for at least 1 hour. Can be made up to 1 day in advance.

1576

kcal

Calories

170

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: Creamy Cranberry-Shallot Dressing, 4 tablespoons Cranberry sauce, 2 teaspoons Dijon mustard, 1/3 cup Low fat plain Greek yogurt, and more.

Yes, Harvest Chopped Salad With Creamy Cranberry-Shallot Dressing 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.

That's it — enjoy your meal!

Harvest Chopped Salad With Creamy Cranberry-Shallot Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions