I love making “kitchen sink” salads for dinner at the end of the week. It’s one of the best ways to use up leftover ingredients and items you have in your refrigerator. One of my most recent creations was this Fall Harvest Salad. I simply mixed together a bunch of vegetables and fruit and out of it a tasty salad was born.
Fall Harvest Salad
- Baby spinach (or any lettuce of choice)
- Butternut squash, peeled and cubed
- Brussels sprouts, halved
- Apple, sliced (I used Honeycrisp)
- Red Onion, diced
- Avocado, diced
- Pomegranate seeds
- Olive oil (for roasting the veggies)
- Salt and pepper, to taste
For the dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1 clove garlic, minced
- Preheat oven to 400 degrees. Toss squash and Brussels sprouts with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 20-25 minutes, stirring once, until fork tender.
- While vegetables are roasting, saute onion with olive oil over low-medium heat until caramelized, about 15-20 minutes.
- Top spinach with squash, sprouts, apple, onion, avocado, and pomegranate seeds.
- For the dressing, whisk together all ingredients and pour desired amount over salad.