fall harvest salad with apple cider vinaigrette

This Fall Harvest Salad is full of fall flavors; roasted butternut squash, tender wild rice, pepitas, sweet apples, and hearty kale. And finish the salad with a seasonal Apple Cider Vinaigrette! A dish that is perfect to make ahead!



  • 1/2 cup uncooked wild rice
  • 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
  • 1 tablespoon olive oil
  • 1 medium apple, cut into 1/2 inch cubes
  • 5 cups kale, center rib removed, and sliced thin
  • 1/2 cup dried cherries
  • 1/2 cup toasted pepitas (or pecans)
  • Salt

Black Pepper
Apple Cider Dressing:

  • 2 tablespoons apple cider (or apple juice)
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup + 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder



  1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread into even layer.
  2. Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.


  1. In a small bowl, whisk all ingredients together. Set aside.
  2. If serving immediately, toss with the dressing and serve.
  3. Full instructions visit @withsaltandwit

source http://bagikaninfonya.blogspot.com/2019/03/fall-harvest-salad-with-apple-cider.html

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