Fall salad recipe

This Autumn Bliss Fall Salad is a symphony of flavors and textures that captures the essence of the season. It’s a vibrant, satisfying, and deliciously comforting dish perfect for Thanksgiving, Christmas, or any fall gathering. The combination of sweet crisp apples and pears, savory roasted butternut squash, crunchy caramelized pecans, punchy red onions, tangy Gorgonzola cheese, and sweet tart pomegranate seeds creates a delightful harmony of sweet, salty, savory, and crunchy elements. Drizzled with a sweet, bright, and tangy Pomegranate dressing, this salad is an irresistible treat that will leave you wanting more.

Ingredients:

• Salad:
  • 12 oz. spring salad mix
  • 1 pear, sliced or chopped (Bartletts or Bosc)
  • 1 sweet apple, sliced or chopped (Fuji or Honeycrisp)
  • 1/4 cup chopped red onion
  • 1/2 cup roasted salted pepitas
  • 1/2 cup pomegranate seeds
  • 4 oz. soft crumbled Gorgonzola cheese
  • 1 Recipe 5 Minute Perfect Caramelized Nuts (using pecans)
• Roasted Squash:
  • 3 cups butternut squash, peeled and chopped into 1/2″-3/4” cubes
  • 2 teaspoons olive oil
  • 1 tablespoon pure maple syrup
  • 1/4 tsp EACH cinnamon, salt
  • 1/8 teaspoon pepper
  • Dash of cayenne pepper

Instructions:

1. Prepare the Roasted Squash:

   • Preheat the oven to 400 degrees F.
   • Line a baking sheet with foil and spray with nonstick cooking spray.
   • Add the butternut squash, followed by olive oil, maple syrup, cinnamon, salt, pepper, and cayenne pepper. Toss until evenly coated.
   • Lay the squash in a single layer and roast for 15-20 minutes, or until tender.

2. Make the Pomegranate Dressing:

   • In a blender or food processor, combine 1/4 cup pomegranate juice, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard.
   • Blend until smooth and adjust seasoning to taste.

3. Assemble the Salad:

• In a large bowl, combine the spring salad mix, sliced or chopped pear, apple, red onion, roasted squash, pepitas, pomegranate seeds, and crumbled Gorgonzola cheese.
• Drizzle the Pomegranate dressing over the salad and toss to combine.

4. Add Caramelized Nuts:

   • Sprinkle the caramelized pecans over the salad and toss gently to distribute evenly.

5. Serve Immediately:

   • If serving right away, drizzle with desired amount of dressing and toss to combine. If expecting leftovers, serve dressing on the side.

Top Tips:

1. Customize Your Salad: Feel free to customize the add-ins with any of your favorite greens, fruits, nuts, or cheeses.
2. Make Ahead: Prepare the dressing, squash, and nuts the day before for an easy throw-together side.
3. Choose the Right Apples: Select a sweet apple like Fuji or Honeycrisp to complement the tangy cheese and pomegranate seeds.
4. Pear Selection: For this salad, prefer Bartletts or Bosc pears, ensuring they are ripe but not overripe.
5. Gorgonzola Cheese: Use Gorgonzola cheese for its salty, tangy bite that beautifully complements the sweet caramelized nuts.
6. Pomegranate Seeds: Use fresh pomegranate seeds for their sweet tart flavor and vibrant color.

Variations:

1. Add Smoked Bacon: Crumble smoked bacon for a smoky, savory twist.
2. Swap Cheese: Replace Gorgonzola with blue cheese or goat cheese for different flavor profiles.
3. Change Nuts: Use walnuts or almonds instead of pecans for a different texture.
4. Add Dried Fruits: Include dried cranberries or cherries for added sweetness and chewiness.
5. Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for an extra kick.

Nutritional Guide:

Additional Nutritional Notes:
This salad is rich in vitamins A and C from the apples and pomegranate seeds, as well as fiber from the spring mix and nuts. The Gorgonzola cheese adds protein and calcium, while the roasted squash provides essential vitamins and minerals. This salad is a balanced and nutritious option for any meal, making it perfect for health-conscious diners and festive gatherings alike.