Truthfully, I could make a website full of just salad recipes. They are my favorite meal, hands down. I love that salads can be a side dish or can be tricked out to be a full entree. In this Fall Harvest Salad, we are doing just that. We are taking a salad that will work well as a side dish on a holiday table or will be perfect as a lunch for two or four. Pair it with a soup and you have the perfect winter dinner.
How to Make Fall Harvest Salad
Roasting Butternut Squash for Fall Salad
I love what butternut squash adds to salad. It’s such a nutritious ingredient that leaves you full and satisfied.
Substitutions and Variations
I love this salad as is, but there are a ton of great ways to switch it up.
Swap the butternut squash for roasted beets. I could eat them in just about everything.Replace the maple vinaigrette with balsamic dressing.Give it a little more protein by adding in some bacon or marinated chicken.Swap the Parmesan cheese for goat cheese.Bulk it out a little with some quinoa. It is a great, healthy way to make this into more of a meal.
Making Fall Harvest Salad Ahead
All of the ingredients (except the apple) can be prepped up to 24 hours ahead of time. Store the ingredients separately and then put the salad together right before serving. Make sure to shake the dressing well and allow it to come to room temperature before serving.
Storing Leftover Salad
Salad leftovers will never be as good as the salad was fresh. But! In my humble opinion, if the salad isn’t completely dressed the first time, the leftovers are still delicious. Store them in an airtight container in the refrigerator for 3 to 5 days. The dressing leftovers can be stored in the refrigerator for up to a month.
