Autumn Harvest Salad
Fall ingredients including butternut squash, cranberries and pears are featured in this filling salad.
  • Makes: 8-12 (1-1 ½ cups per person)
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: My Indiana Home

Ingredients

  • 2 cups Spicy Oven-Roasted Bacon Pecans
  • 2 cups Roasted Butternut Squash
  • 5 ounces (1 bag) 50/50 spring mix and baby spinach salad blend
  • 1 small red onion, cut into thin half rings
  • 2 pears, seeded and thinly sliced lengthwise
  • 8 ounces small button mushrooms, stems removed and thinly sliced
  • ½ cup smoked blue cheese crumbles
  • ¼ cup sweetened dried cranberries
  • ¼ cup golden raisins
  • favorite store-bought balsamic vinaigrette

See Also:  Bacon-Wrapped Pork Tenderloin, Sweet Potatoes and Apples with Fresh Sage

Instructions

  1. Prepare pecans and butternut squash.
  2. After pecans and squash have cooled, combine pecans, squash, salad mix, onions, pears and mushrooms in a large bowl and toss gently to combine.
  3. Arrange on an oblong or rectangular serving platter, or layer ingredients in a clear trifle dish.
  4. Sprinkle with blue cheese crumbles, cranberries and raisins. Cover with plastic wrap and refrigerate up to 4 hours.
  5. Drizzle with your favorite balsamic vinaigrette just before serving.

Tips & Notes

Find the recipes for Spicy Oven Roasted Bacon Pecans and Roasted Butternut Squash needed for this salad.

2 COMMENTS

  1. None of the links to the spicy oven roasted bacon pecans or the roasted butternut squash work. A search for the recipes on your website also failed to bring up the recipes. Please share the recipes for both. Thank you.

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