FALL HARVEST SALAD

with avocado vinaigrette

It’s September and I’m embracing ALL of the seasonal vegetables this month. My absolute favorite food is butternut squash! I made this salad simply by bringing together some of my favorite tastes — creamy goat cheese, roasted savory vegetables, and crisp apple slices. I also made an avocado vinaigrette that pairs perfectly with the salad and makes every bite taste like fall! Try it out for your next meal.

Here’s what you need (for 4-6 servings):

For The Salad

  • 5-6 handfuls fresh spinach
  • 1 red apple, sliced thinly 
  • 1/2 cup roasted brussel sprouts, halved
  • 1/2 cup cubed butternut squash pieces, cooked
  • 1/3 cup 1-inch carrot pieces, cooked
  • 1/4 cup dried cranberries
  • 1/4 cup goat cheese

For The Vinaigrette

  • 1 ripe avocado
  • Juice of 1/2 lemon
  • 1 tbsp fresh rosemary 
  • 3 cloves garlic, peeled
  • 1/3 cup white wine vinegar 
  • 1/2 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Begin by preparing all components. If roasting vegetables for use, everything can be put on one sheet pan and roasted with olive oil, salt and pepper at 375 degrees for about 35 minutes (brussel sprouts may take less time).

In a food processor, make the vinaigrette. Add the avocado, lemon juice, rosemary, garlic and white wine vinegar to the processor and blend on high speed. Add in the salt and pepper, and slowly add in the olive oil while blending. Set aside.

In a large bowl, add all salad components and mix everything using tongs. Serve the salad to four to six people and top with two tablespoons of the avocado vinaigrette. Add chicken, turkey, chickpeas, or any other protein and make it a meal!

FALL HARVEST SALAD

Ingredients: 

For The Salad

  • 5-6 handfuls fresh spinach
  • 1 red apple, sliced thinly 
  • 1/2 cup roasted brussel sprouts, halved
  • 1/2 cup cubed butternut squash pieces, cooked
  • 1/3 cup 1-inch carrot pieces, cooked
  • 1/4 cup dried cranberries
  • 1/4 cup goat cheese

For The Vinaigrette

  • 1 ripe avocado
  • Juice of 1/2 lemon
  • 1 tbsp fresh rosemary 
  • 3 cloves garlic, peeled
  • 1/3 cup white wine vinegar 
  • 1/2 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions: 

  1. Begin by preparing all components. If roasting vegetables for use, everything can be put on one sheet pan and roasted with olive oil, salt and pepper at 375 degrees for about 35 minutes (brussel sprouts may take less time). 
  2. In a food processor, make the vinaigrette. Add the avocado, lemon juice, rosemary, garlic and white wine vinegar to the processor and blend on high speed. Add in the salt and pepper, and slowly add in the olive oil while blending. Set aside.
  3. In a large bowl, add all salad components and mix everything using tongs. Serve the salad to four to six people and top with two tablespoons of the avocado vinaigrette. Add chicken, turkey, chickpeas, or any other protein and make it a meal!
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