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