How To Make A Perfect Harvest Salad For Fall • Tasty

Name: How To Make A Perfect Harvest Salad For Fall • Tasty
Total time: 25 min
Ingredients: 1 Acorn squash; 6 tbsp Extra virgin olive oil; 1 ½ tsp Salt; ¾ tsp Black pepper, ground; ½ tsp Nutmeg, grated; 2 tsp Thyme; 1 head Radicchio; 1 Pear; 4 cups Spinach; ¼ cups Cranberry, dried; ½ cups Pecan, toasted roughly chopped; ¼ cups Blue cheese; ¼ cups Maple syrup; ¼ cups Apple cider vinegar; 1 ½ tsp Dijon mustard

By Tasty · 25 min

Ingredients

Acorn squash1
Extra virgin olive oil6 tbsp
Salt1 ½ tsp
Black pepper · ground¾ tsp
Nutmeg · grated½ tsp
Thyme2 tsp
Radicchio1 head
Pear1
Spinach4 cups
Cranberry · dried¼ cups
Pecan · toasted roughly chopped½ cups
Blue cheese¼ cups
Maple syrup¼ cups
Apple cider vinegar¼ cups
Dijon mustard1 ½ tsp

Instructions

Preheat the oven to 400°F (200°C).
Trim the ends off the squash, halve it, scoop out the seeds, and cut into ½-inch (1¼ cm) cubes.
Spread the squash on a baking sheet, add the olive oil, salt, pepper, nutmeg and thyme, and toss to coat.
Roast for 20 minutes, until tender and lightly browned. Let cool completely.
Halve the radicchio, remove the core, and thinly slice it. Halve the pear, remove the core, and thinly slice it.
For the dressing, whisk the maple syrup, cider vinegar and mustard in a small bowl. Whisk in the olive oil slowly until emulsified, then whisk in the salt and pepper.
In a large bowl, combine the radicchio, spinach, pear, cranberries and cooled squash. Drizzle with some dressing and toss well.
Divide among plates, top with the toasted chopped pecans and crumbled blue cheese, and serve with the remaining dressing on the side.

Summarized from Tasty's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Cheese Spinach Pecan Cranberry Pear Blue cheese Radicchio

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app