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Harvest Haven Salad

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Harvest Haven Salad is a colorful fall-inspired salad combining roasted vegetables, crisp fruits, nuts, and cheese with a tangy vinaigrette, perfect for weeknights or festive gatherings.

Ingredients

  • 4 cups mixed greens (arugula, spinach, or baby kale)
  • 2 cups roasted butternut squash or sweet potatoes, cubed
  • 1 apple or pear, thinly sliced
  • 1/3 cup dried cranberries or cherries
  • 1/3 cup goat cheese or feta, crumbled
  • 1/3 cup toasted pecans, walnuts, or pumpkin seeds
  • 1/4 small red onion, thinly sliced (optional)
  • 1/4 cup balsamic vinaigrette or maple Dijon dressing

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash or sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden. Let cool.
  2. Prepare the dressing by whisking together balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper (if making homemade).
  3. Toast nuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside to cool.
  4. In a large bowl or platter, layer the mixed greens.
  5. Add roasted vegetables, sliced fruit, cranberries, cheese, nuts, and red onion (if using) on top.
  6. Drizzle with dressing just before serving and toss gently to combine.

Notes

  • For a vegan version, omit cheese or use a plant-based alternative.
  • Store salad components separately for best texture.
  • Add cooked quinoa or farro to make it heartier.
  • Best served fresh, but leftovers can be kept up to a day.

Nutrition

Find it online: https://cookedbymaya.com/harvest-haven-salad/