Embrace Autumn's Bounty: The Ultimate Fall Harvest Salad

  

As the leaves begin to turn their spectacular shades of red, gold, and orange here in Ewing Township, our palates naturally crave the comforting and vibrant flavors of fall. While hearty soups and stews often take center stage, let's not overlook the beauty and satisfaction of a truly exceptional fall salad. This isn't your average leafy green concoction; it's a celebration of seasonal ingredients, textures, and a dressing that ties it all together in perfect harmony.

This "Ultimate Fall Harvest Salad" is designed to be both nourishing and exciting, perfect as a light lunch or a stunning side dish for your autumn gatherings. Let's dive into the recipe:

The Ultimate Fall Harvest Salad

Yields: 4-6 servings Prep time: 20 minutes

Ingredients:

For the Salad:

• 6 cups baby spinach
• 1 cup roasted butternut squash, cubed (roast with olive oil, salt, pepper, and a pinch of cinnamon)
• 1 cup thinly sliced Brussels sprouts
• 1/2 cup dried cranberries
• 1/2 cup crumbled goat cheese (or feta)
• 1/4 cup toasted pecans or walnuts
• 1 Honeycrisp or Fuji apple, cored and thinly sliced
• Optional protein: Grilled chicken, sliced turkey, or chickpeas

For the Apple Cider Vinaigrette:

• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1.   Prepare the Butternut Squash (if not already done): Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and a pinch of cinnamon. Roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.

2.   Toast the Nuts: Spread pecans or walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Watch carefully to prevent burning.

3.   Make the Vinaigrette: In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, and maple syrup. Gradually whisk in the olive oil until the vinaigrette is emulsified. Season with salt and pepper to taste.

4.   Assemble the Salad: In a large salad bowl, combine the baby spinach, roasted butternut squash, thinly sliced Brussels sprouts, dried cranberries, and crumbled goat cheese.

5.   Add the Fruit and Nuts: Gently toss in the sliced apple and the toasted pecans or walnuts.

6.   Incorporate Protein (Optional): If desired, add your choice of grilled chicken, sliced turkey, or chickpeas for an extra boost of protein.

7.   Dress and Serve: Just before serving, drizzle the apple cider vinaigrette over the salad. Toss gently to coat all the ingredients. Serve immediately and enjoy the vibrant flavors of fall!

Why This Salad Works:

This salad is a delightful interplay of textures and tastes. The tender spinach and slightly crisp Brussels sprouts provide a fresh base. The sweet and earthy roasted butternut squash and the tart cranberries offer bursts of fall flavor. Creamy goat cheese adds a lovely tang, while the toasted nuts provide a satisfying crunch. The thinly sliced apple contributes a refreshing sweetness and crispness.

The star of the show, however, might just be the apple cider vinaigrette. Its sweet and tangy notes perfectly complement the other ingredients, tying everything together in a harmonious and delicious way.

So, as the days grow shorter and the air turns crisp here in Ewing Township, I encourage you to embrace the season with this wonderful Fall Harvest Salad. It's a simple yet elegant way to enjoy the abundance of autumn's bounty. Happy eating!