Description
Bright, colorful, and loaded with all the delicious seasonal vegetables of autumn, this salad is the perfect healthy compliment to Thanksgiving dinner! And it’s filling on it’s own!
Ingredients
Scale
- Salad
- 1 butternut squash, diced
- 2 bulbs fennel, sliced
- 1 head celery root, diced
- 1 red onion, sliced
- 1/2 cup gorgonzola cheese
- 2 tbs pepitas
- 2 tbs pistachios
- 1 apple, sliced thin
- 1 loaf french bread, cut into cubes
- 3 cups mixed greens
- 2 cups green leaf lettuce (you can mix this up and do different lettuces if you want)
- Dressing
- 1/4 cup olive oil
- 1 cup apple juice or cider (either simply apple or apple cider)
- 1 tbs honey
- 3 cloves garlic, minced
- 4 tbs apple cider vinegar
- 1 tsp each salt and pepper
Instructions
- Start by making the croutons. Preheat your oven to 400 degrees. Place the cubes of bread on a large baking sheet. Toss in olive oil, salt and pepper and garlic powder. Place in the oven and bake for 15 minutes until the croutons are crispy and browned. I recommend tossing the croutons in the dressing and setting aside to let them soften a little before adding them to the salad.
- For the roasted veggies, leave the oven at 400 degrees. Place the cut up veggies in a large baking pan and toss with olive oil, salt and pepper. Bake covered for 30 minutes or until the veggies are softened.
- Make the dressing by whisking together all the ingredients in a medium size bowl.
- Finally assemble the salad. Place mixed greens or your choice of lettuce into a large bowl. Top with pistachios, pepitas, Gorgonzola cheese, the roasted veggies and apples. Pour over the dressing and toss. Serve as a side dish or as is own dinner!
Notes
*The blue cheese here is optional, if you’re vegan, look for a plant-based parmesan or creamy crumbled cheese.
**I recommend here using apple cider for the dressing but if you don’t have it, get really good, 100% apple juice like simply apple.