The Pioneer Woman Tasty Kitchen
Profile Photo

Fall Harvest Salad with Balsamic Maple Vinaigrette

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Butternut squash and pears are in season, and pair perfectly in this fall inspired salad.

Ingredients

  • FOR THE SALAD:
  • 1 whole Butternut Squash
  • 1 head Red Leaf Lettuce, Washed And Chopped
  • 1 head Green Leaf Lettuce, Washed And Chopped
  • 1 whole Red Pear
  • 4 Tablespoons Blue Cheese
  • ¼ cups Walnuts, Roughly Chopped
  • FOR THE DRESSING:
  • ⅓ cups Olive Oil
  • ⅓ cups Balsamic Vinegar
  • 1 clove Garlic
  • 1 Tablespoon Maple Syrup

Preparation

For the salad:
Preheat oven to 375°F and line a baking sheet with aluminum foil. Cut the butternut squash in half from top to bottom, scoop out the seeds, and place on the baking sheet, covering the squash with aluminum foil. Place in the oven, and roast for 45 minutes to an hour, until the squash can be just pierced with a fork. Then remove it from the oven and let it cool.

While the squash is cooling, chop and wash the lettuce and divide it among four bowls. When the squash is cooled, place the cut side down, and carefully remove the skin with a sharp knife. Cut it into ¼ inch thick slices, then cut the slices crosswise, making butternut squash cubes. Measure two cups of the cooked, cubed squash, and divide it evenly among the salads. Cut the pear into quarters, core it, thinly slice each quarter, and top each salad with a few slices. Sprinkle some of the blue cheese and walnuts over each.

For the dressing:
Place the olive oil, balsamic vinegar, garlic and maple syrup into a blender, and blend on high for one minute. Drizzle the amount of salad dressing you like over the salad and enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Aunt Rocky’s Spinach Salad with Warm Bacon Dressing
Profile Photo by Roxana Lopez in Salads
My take on the ever-popular spinach salad with warm bacon dressing....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Crunchy Cabbage Salad with Sliced Almonds
Profile Photo by Dianna Donnely in Salads
This cabbage salad is crunchy and full of flavor with a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Southwest Grilled Shrimp Caesar Salad
Profile Photo by Lori Kemph | Mutt & Chops in Salads
Treat yourself and your family to a restaurant-quality southwest grilled shrimp...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Shredded Beef Tex-Mex Salad
Profile Photo by PW Food & Friends in Salads
I could literally eat some variation on a taco salad every...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Cannellini Bean Bacon Spinach Salad
Profile Photo by Marty Boyd in Salads
Warm bacon dressing on a cannellini bean-topped spinach salad. Hearty enough...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy