Fall Salad with Maple-Dijon Vinaigrette

Roasted beets and butternut squash over arugula & spinach, topped with crunchy apple slices, pomegranate seeds, and toasted pepitas tossed in a simple maple-Dijon vinaigrette. 

This is literally a clean-out-my-fridge salad that I recently made for lunch. I roasted the butternut squash and beets, then tossed them with spinach, arugula, apple slices, pomegranate arils, toasted pepitas, and feta. I served it with a simple maple Dijon vinaigrette, and the flavors were wonderful. This fall salad paired nicely with herb pork chops with caramelized shallots, roasted broccoli, and dinner rolls. I think it will be a beautiful addition to our Thanksgiving feast or Christmas dinner this year.

Fall Salad with Maple-Dijon Vinaigrette

Salad:

• 1 small red beet
• 1 small yellow beet
• ½ small butternut squash
• Olive oil, to taste
• Sea salt and freshly cracked pepper, to taste
• 3½ cups baby spinach
• 1½ cups arugula
• ¼ apple, thinly sliced
• 2 tbsp pomegranate arils
• 2 tbsp feta cheese crumbles
• 1 tbsp toasted pepitas

Maple Dijon Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp real maple syrup
• 1½ tsp Dijon mustard
• 1 small clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

How to Make a Fall Salad with Maple-Dijon Vinaigrette:

Preheat the oven to 375 degrees.

Roast the beets by scrubbing and trimming the ends, then cutting them into quarters.

Place the yellow beets on one piece of foil and the red beets on another piece of foil.

Drizzle them with olive oil, then wrap them in a foil packet.

Place the packets on a small baking sheet, then roast for 60 minutes, or until fork-tender.

Open the foil packets and let them cool completely. Peel, then slice.

Roast the butternut squash by peeling, deseeding, and dicing it, then place it in a large bowl.

Add the olive oil, season with sea salt and freshly cracked pepper to taste. Toss well to coat evenly.

Pour butternut squash onto a baking sheet and roast at 375 degrees for 25-30 minutes, stirring halfway through.

Remove from oven and cool completely.

Make the maple Dijon vinaigrette while the beets and squash are roasting. Whisk together the olive oil, apple cider vinegar, real maple syrup, and minced garlic in a small jar. Season it with sea salt and freshly cracked pepper to taste. Set aside to let flavors mingle.

To serve, toss the baby spinach and arugula in a bowl. Drizzle with some of the well-whisked vinaigrette, to taste. Toss until well coated.

Top with roasted beets, butternut squash, apple slices, pomegranate arils, feta crumbles, and toasted pepita seeds. Season with lots of freshly cracked black pepper to taste.

Serve immediately, along with additional maple Dijon vinaigrette on the side. Enjoy.