I know that when fall hits we are typically all thinking of cozy and comforting recipes like soups, pastas, and holiday side dishes. But it’s also a great time of year to build a hearty salad that you can also add to your Thanksgiving table! This fall honey crisp salad is one of my new favorites. With crisp apples, goat cheese, tangy cranberries, and Parmesan panko roasted delicata squash, it’s a whole bunch of fall flavors in one healthy and delicious bite. You can make the rest of the honeycrisp salad while the squash is roasting, and even add a protein to make this a complete meal.
Delicata squash is the perfect one to use for this recipe because you don’t have to peel the skins off! However, you can use whatever squash you prefer. Chop the squash into bite sized pieces and toss with olive oil, salt and pepper, fresh herbs, Parmesan cheese, and panko bread crumbs. Roast at 425 for 25-30 minutes until it’s nice and crispy, and then try not to eat it all straight from the pan before you assemble your salad. Chop a head of romaine lettuce and add to a bowl along with a chopped honey crisp apple, dried cranberries, goat cheese, and toasted pine nuts. Whisk up a simple maple vinaigrette made with olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt and pepper. Drizzle it over your salad, add the squash, toss, and serve! Toasted pecans or walnuts would also be delicious on this salad if you would prefer to use those instead of pine nuts.
I highly recommend adding this honeycrisp salad to your Thanksgiving table and into your fall meal rotation. I like to add shredded chicken or chickpeas to enjoy this easy fall salad for lunch! You may think that squash in salad is an odd choice but trust me, this squash is good enough to eat all on its own!
- 2 delicata squash
- 2 tbsp. olive oil
- 2 tbsp. fresh herbs
- Salt and pepper
- ½ cup panko bread crumbs
- ⅓ cup finely grated parmesan cheese
- 1 head romaine lettuce, washed and chopped
- 1 honey crisp apple, chopped
- ½ cup dried cranberries
- 4 oz. goat cheese
- ¼ cup toasted pine nuts
- 3 tbsp. olive oil
- 3 tbsp. apple cider vinegar
- 1½ tbsp. maple syrup
- 1 tbsp. Dijon mustard
- Salt and pepper to taste
- Preheat oven to 425 degrees Fahrenheit. Cut your squash in half lengthwise and remove the seeds. Chop the squash into bite sized piece and place on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil, fresh herbs, salt, and pepper and use your hands to toss to coat. Sprinkle with panko bread crumbs and parmesan and carefully toss one more time. Roast for 25-30 minutes until the squash is golden brown and crispy.
- In a large bowl, place chopped lettuce, apple, dried cranberries, and goat cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, mustard, and salt and pepper. Drizzle over the salad, add the squash, and toss to combine.
- Enjoy!
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