Oregon Fall Salad is a vibrant and flavorful dish that showcases the best of autumn’s bounty. This salad brings together crisp, fresh greens with seasonal favorites like roasted butternut squash, sweet and tart dried cranberries, crunchy candied pecans, and creamy goat cheese. The addition of sliced apples and pears adds a refreshing crunch, while a simple maple vinaigrette dressing ties everything together with a hint of sweetness and tang. Perfect as a side dish or a light main course, this salad is a celebration of fall’s rich flavors and colors, making it ideal for holiday gatherings, family dinners, or a festive lunch. Enjoy this beautiful and satisfying salad with a crusty baguette or a bowl of soup for a comforting meal that captures the essence of the Pacific Northwest in autumn.
Ingredients:
For the Salad:
- 6 cups mixed salad greens (such as baby spinach, arugula, and kale)
- 1 cup butternut squash, peeled, cubed, and roasted
- 1/2 cup dried cranberries
- 1/2 cup candied pecans
- 1/2 cup crumbled goat cheese
- 1 small apple, thinly sliced
- 1 small pear, thinly sliced
- 1/4 red onion, thinly sliced
For the Maple Vinaigrette:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions:
- Prepare the Butternut Squash:
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. Let the squash cool slightly before adding it to the salad.
- Make the Maple Vinaigrette:
- In a small bowl or jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Whisk or shake until well combined and emulsified. Adjust seasoning to taste.
- Assemble the Salad:
- In a large salad bowl, combine the mixed salad greens, roasted butternut squash, dried cranberries, candied pecans, crumbled goat cheese, sliced apple, sliced pear, and red onion. Gently toss to mix the ingredients.
- Dress the Salad:
- Drizzle the maple vinaigrette over the salad, tossing lightly to coat the ingredients evenly. Start with half of the dressing and add more as desired.
- Serve:
- Serve the Oregon Fall Salad immediately, garnished with additional cranberries, pecans, or goat cheese if desired. Pair it with a crusty baguette or a warm bowl of soup for a complete meal.
Oregon Fall Salad is a delightful medley of flavors and textures that celebrates the best of autumn. With its combination of sweet, savory, and tangy ingredients, this salad is a beautiful and nutritious addition to any table, perfect for bringing a taste of fall into your kitchen.
