Side dishe for 10

Fall Salad

Name: Fall Salad
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 12 oz spring salad mix; 1 pear; 1 sweet apple; 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; 3 cups butternut squash; 2 tsp olive oil; 1 tbsp pure maple syrup; 1/4 tsp each cinnamon; 1/8 tsp pepper; 1 dash cayenne; 1/2 cup pomegranate juice; 1/3 cup olive oil; 1/4 cup apple cider vinegar; 2 tbsp sugar (optional); 1 tsp dijon mustard; 1/4 tsp each garlic powder; 1/8 tsp ginger powder

This crisp salad combines fruit, greens, squash, seeds, cheese, and pomegranate dressing without cooking.

$1.16per serving $

45 minstart to table

10servings

American Vegetarian Gluten-free Budget Side dishes No-cook Fall Summer

Ingredients

12 oz spring salad mix
1 pear
1 sweet apple
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
3 cups butternut squash
2 tsp olive oil
1 tbsp pure maple syrup
1/4 tsp each cinnamon
1/8 tsp pepper
1 dash cayenne
1/2 cup pomegranate juice
1/3 cup olive oil
1/4 cup apple cider vinegar
2 tbsp sugar (optional)
1 tsp dijon mustard
1/4 tsp each garlic powder
1/8 tsp ginger powder

Steps

Slice the pear and apple, and chop the red onion.
Whisk the pomegranate juice, oil, vinegar, sugar, mustard, garlic powder, and ginger in a bowl.
Toss the butternut squash with the oil, maple syrup, cinnamon, pepper, and cayenne.
Let the dressed squash stand for 10 minutes.
Combine the salad mix, fruit, onion, pepitas, pomegranate seeds, cheese, and caramelized nuts in a large bowl.
Add the squash and dressing, then toss the salad and rest it for 15 minutes.