Fall Bounty Salad
This loaded salad contains a bounty of fall flavors and textures, including earthy pecans, crisp sweet apples, sharp Cheddar cheese, chewy dried cranberries and everyone's favorite topping: crispy fried onions
Serving size: 8
Calories per serving: 299
4 cups butternut squash cubes (1/2-inch cubes; from about a 2 1/2-pound squash)
2 tablespoons olive oil
4 ounces haricot vert
1 cup pecans, toasted and roughly chopped
1/2 cup crumbled sharp cheddar
1/2 cup dried cranberries
1/2 cup crispy fried onions
3 romaine hearts, chopped
1 honeycrisp apple, sliced
2 tablespoons apple cider
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 cup olive oil
kosher salt and freshly ground black pepper
Toss the butternut squash with the oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast until the cubes are cooked through, about 20 minutes. Let cool.
Meanwhile, bring a small pot of salted water to a boil. Cook the haricot vert for 1 minute, then drain and cool under cold water. Cut into 1-inch pieces.
Layer the squash, haricot vert, pecans, Cheddar, cranberries, fried onions, romaine and apples in a large serving bowl.
For the dressing: Whisk together apple cider, white wine vinegar and honey in a bowl or measuring cup. While whisking continuously, slowly pour in the oil. Whisk in 1/2 teaspoon each salt and pepper. Pour the dressing over the salad and toss.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.