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Fall Salad with Maple-Dijon Vinaigrette
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Fall Salad with Maple-Dijon Vinaigrette

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

Ingredients

Salad:

  • 1 small red beet
  • 1 small yellow beet
  • ½ small butternut squash
  • Olive oil, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 3½ cups baby spinach
  • 1½ cups arugula
  • ¼ apple, thinly sliced
  • 2 tbsp pomegranate arils
  • 2 tbsp feta cheese crumbles
  • 1 tbsp toasted pepitas

Maple Dijon Vinaigrette:

  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp real maple syrup
  • 1½ tsp Dijon mustard
  • 1 small clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Preheat the oven to 375 degrees.
  • Roast the beets by scrubbing and trimming the ends, then cutting them into quarters.
  • Place the yellow beets on one piece of foil and the red beets on another piece of foil.
  • Drizzle them with olive oil, then wrap them in a foil packet.
  • Place the packets on a small baking sheet, then roast for 60 minutes, or until fork-tender.
     
  • Open the foil packets and let them cool completely. Peel, then slice.
  • Roast the butternut squash by peeling, deseeding, and dicing it, then place it in a large bowl.
  • Add the olive oil, season with sea salt and freshly cracked pepper to taste. Toss well to coat evenly.
  • Pour butternut squash onto a baking sheet and roast at 375 degrees for 25-30 minutes, stirring halfway through.
  • Remove from the oven and cool completely.
  • Make the maple Dijon vinaigrette while the beets and squash are roasting. Whisk together the olive oil, apple cider vinegar, real maple syrup, and minced garlic in a small jar. Season it with sea salt and freshly cracked pepper to taste. Set aside to let flavors mingle.
  • To serve, toss the baby spinach and arugula in a bowl. Drizzle with some of the well-whisked vinaigrette to taste. Toss until well coated.
  • Top with roasted beets, butternut squash, apple slices, pomegranate arils, feta crumbles, and toasted pepitas. Season with lots of freshly cracked black pepper to taste.
  • Serve immediately, along with additional maple Dijon vinaigrette on the side. Enjoy.