Savor the Season with Autumn Harvest Walnut Salad
Introducing Autumn Harvest Walnut Salad
As the leaves change and the air grows crisp, it's the perfect time to introduce a salad that captures the essence of fall - the Autumn Harvest Walnut Salad. This dish is a symphony of flavors and textures, combining the rich, earthy tones of the season with a hint of sweetness and crunch.
Why You'll Love It
The Autumn Harvest Walnut Salad isn't just a treat for the taste buds; it's a celebration of texture. With every forkful, you'll enjoy the softness of roasted squash, the crunch of walnuts, and the creamy bite of blue cheese. This salad is a testament to the versatility of fall produce, showcasing ingredients at their peak.
Perfect for Any Occasion
Whether you're hosting a cozy dinner party or looking for a refreshing lunch option, this salad fits the bill. It's sophisticated enough for special occasions but simple enough for a weekday meal. Let the Autumn Harvest Walnut Salad bring a taste of fall to your table.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 cups fresh arugula
- 1/2 cup walnuts, toasted
- 1/4 cup dried cranberries
- 1/4 cup crumbled blue cheese
- 3 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
Мethod of preparation
To begin, preheat your oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until tender and golden, flipping halfway through.
While the squash is roasting, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and remaining olive oil. Season with salt and pepper to taste.
In a large bowl, combine the roasted squash, arugula, toasted walnuts, dried cranberries, and crumbled blue cheese. Drizzle the dressing over the salad and gently toss to combine. Serve immediately, savoring the harmonious blend of autumnal flavors.
