Harvest Salad

Autumn salad with roasted butternut squash, cranberry and walnuts on white plate, selective focus, horizontal
Category

Wow your guests with this colorful rainbow harvest salad, which is packed with multiple vitamins, minerals, fiber and antioxidants.

Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins
Ingredients
 8 cups Mixed Greens
 1 cup Butternut Squash, roasted and diced
 2 cups Red Cabbage, finely sliced
 2 Green Onions, finely sliced (optional)
 1 Firm Pear or Apple, diced
 ½ cup Dried Cranberries
 ½ cup Raw Hazelnuts, Walnuts, or Slivered Almonds, lightly toasted
 ½ cup Pumpkin Seeds, toasted
Dressing Ingredients
 4 tbsp Extra Virgin Olive Oil
 3 tbsp White Balsamic Vinegar
 2 tsp Maple Syrup
 2 tsp Dijon Mustard
 1 tsp Sea Salt
1

To cook the squash, either dice and steam OR toss with 1-2 tablespoons of olive oil.

2

Place on a baking sheet, and bake at 350 for about 30 minutes until soft but NOT mushy. You want it to hold up when you toss the salad.

3

To prepare squash, toss 2 cups raw cubed squash in a bowl with 1 tablespoon olive oil and a dash of salt and pepper.

4

Bake at 400 degrees F for 30-40 minutes until tender.

5

Place into a large bowl with the chopped cabbage, diced pear, currants, squash, walnut and pumpkin seeds. Toss lightly.

6

Prepare the dressing by placing ingredients into a jar with tight fitting lid, shake well.

7

To serve pour dressing over salad, gently toss and serve immediately.

Additional Notes:

Check out our Thanksgiving Tips and Recipes Blog Post.

Ingredients

Ingredients
 8 cups Mixed Greens
 1 cup Butternut Squash, roasted and diced
 2 cups Red Cabbage, finely sliced
 2 Green Onions, finely sliced (optional)
 1 Firm Pear or Apple, diced
 ½ cup Dried Cranberries
 ½ cup Raw Hazelnuts, Walnuts, or Slivered Almonds, lightly toasted
 ½ cup Pumpkin Seeds, toasted
Dressing Ingredients
 4 tbsp Extra Virgin Olive Oil
 3 tbsp White Balsamic Vinegar
 2 tsp Maple Syrup
 2 tsp Dijon Mustard
 1 tsp Sea Salt

Directions

1

To cook the squash, either dice and steam OR toss with 1-2 tablespoons of olive oil.

2

Place on a baking sheet, and bake at 350 for about 30 minutes until soft but NOT mushy. You want it to hold up when you toss the salad.

3

To prepare squash, toss 2 cups raw cubed squash in a bowl with 1 tablespoon olive oil and a dash of salt and pepper.

4

Bake at 400 degrees F for 30-40 minutes until tender.

5

Place into a large bowl with the chopped cabbage, diced pear, currants, squash, walnut and pumpkin seeds. Toss lightly.

6

Prepare the dressing by placing ingredients into a jar with tight fitting lid, shake well.

7

To serve pour dressing over salad, gently toss and serve immediately.

Harvest Salad

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stephanie goodman and jane schwartz

THE NOURISHING GURUS

Jane and Stephanie, creators of The Simply Nourished Solution™, are nutritionists who help women over 50 go from overweight, frustrated, and inflamed to lighter and healthier so they can be more active, feel good in their bodies, and live the second half of life with energy and confidence. Their 3-pronged approach, which can fit into any lifestyle, encompasses not only wholesome energizing foods but powerful habit and mindset shifts.

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