Maple Autumn Salad | TWO ways

Maple Autumn Salad

This salad mother fuckin’ SCREEEAMS fall. Just look at it. Now look at it again. How much more fall can a salad get?!

 

If you like sweet & salty at the same time, this is your recipe! However, if you’re one of those people who hate fruit with savory, or who don’t like hot & cold food mixing… just click out now. Really, it’s ok! I’ve only taken partial offense…  /just find you really, really weird hahaha ;)

 

**IMPORTANT** Ok, so below are actually TWO variations of this salad. I originally made/photographed Variation #1… which I loved! Then, the salad was so good that I wanted to make it for the second night in a row. I didn’t have some of the ingredients, however, so I just winged what I had & made it the same way. GUESS WHAT?! I think I actually prefer the taste of Variation #2 more! That could be because it has fewer ingredients & just seemed easier hahaha. Either way, Variation #1 looks pretty, so its photo is staying the default #VainAF! They are both phenomenal tasting, you can’t go wrong either way.

 

You get such a nice balance of textures & flavors in this dish. You have crispy apples & pears, chewy sugary figs, crunchy pomegranate seeds, warm cinnamon acorn squash, salty cheese, all dressed in a delish maple syrup vinaigrette!! It’s like Thanksgiving in one dish, minus the turkey.

 

Let me know if you guys give this salad a try!

Happy eating season <3

 

 


Serves: 5

Prep Time: You tell me…

 

SHIT YOU’LL NEED:

|  ROASTED ACORN SQUASH OR SWEET POTATO  | **depending on if you're doing salad variation #1 or #2

½ acorn squash, deseeded & cut into ¼” strips OR 2 small sweet potato, peeled & cut into small ½” cubes (this is where you need to figure out if you are doing salad Variation 1 or 2)

2 Tbsp extra virgin olive oil

3 Tbsp maple syrup

½ tsp cinnamon

¼ tsp salt

 

|  MAPLE SYRUP VINAIGRETTE  |

½ cup extra virgin olive oil

4 Tbsp  (2 oz) maple syrup

4 Tbsp (2 oz) apple cider vinegar

¾ tsp kosher salt

1/8 tsp pepper

1/8 tsp cinnamon

 

|  MAPLE SALAD VARIATION #1 (pictured)  |

Roasted Acorn Squash

4 large leaves kale, destemmed & chopped

2.5 oz spinach (1/2 small box from store)

½ honeycrisp apple, sliced thin

½ asian pear, sliced thin

½ cup pomegranate seeds

½ cup dried figs, chopped into tiny pieces

1/3 cup roasted salted pepitas + more for sprinkling on top

¾ cup shaved parmesan + more for sprinkling on top

 

|  MAPLE SALAD VARIATION #2  (my preferred one) |

Roasted Sweet Potatoes

4 large leaves kale, destemmed & chopped

2.5 oz spinach (1/2 small box from store)

½ asian pear, sliced thin

½ cup dried cranberries + more for sprinkling on top

1/3 cup roasted salted pepitas + more for sprinkling on top

¾ cup crumbled feta cheese + more for sprinkling on top

 

HOW TO DO THE SHIT:

|  ACORN SQUASH OR SWEET POTATO  |

1.    Preheat oven to 400 degrees & line a baking sheet with foil OR parchment.

2.    In a bowl, toss chopped acorn (or sweet potato) cubes with remaining ingredients: oil, maple syrup, cinnamon & salt.

3.    Spread out on a baking sheet & bake for 30-35 minutes until tender. When they are done roasting, give them a toss to get all the juicy goodness off the tray & set aside.

 

|  MAPLE SYRUP VINAIGRETTE  |

1.    Whisk ALL dressing ingredients together until it emulsifies. Set aside.

 

|  SALAD  |

1.    In a large bowl, toss together the roasted acorn squash OR sweet potatoes, dressing, & all remaining salad ingredients.

2.    Taste & adjust salt, if necessary. To each plate, add a little extra cheese, pepitas, & dried cranberries!

3.    Happy Fall Y’all!

 

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

Maple Autumn Salad

 

 

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