My Weekday Fall Vegetarian Salad
Two things you don’t need to know about me, but I’m going to tell you.
1. I try to eat a vegetarian meal once per day. It is usually lunch. No idea how, why or when this started to happen. But it has happened. Lunch seems to be the one meal that I really pack on the veggies.
2. In my 20’s, I only ate salad covered with store bought ranch dressing. Now, I make ranch dressing from scratch but I prefer a homemade dressing with apple cider vinegar. The bigger kick of vinegar, garlic or Dijon mustard the better.
Why is this salad so good.
Let me count the ways that this salad as all the things.
Texture, color, flavor profile and freshness should all be considering when rating a salad. This weekday Fall salad hits all the points.
Roasted veggies like these carrots and butternut squash nuggets are natures candy. The goat cheese needs no explaination (don’t like goat cheese? swap out for a really sharp cheddar). The crunch of the pomegranate seeds and walnuts – sooo good. The crispy honeycrisp apples – yes, please! All blanketed with arugula and my simple homemade dressing. There is have it.
My favorite Fall salads
Stop buying store bought salad dressing.
If you have olive oil and apple cider vinegar…well, then you can make a homemade salad dressing. Stop buying store bought…sooo many weird ingredients in them.
Here is a quick list of what makes a great quick salad dressing.
- olive oil
- vinegar (I like using apple cider or balsamic)
- dijon mustard
- salt and pepper
- honey (totally optional- just a dot helps balance it all out)
Make these recipes now.
My Weekday Fall Vegetarian Salad
- Total Time: 25 minutes
- Yield: 2-6 1x
- Diet: Gluten Free
Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 medium carrots, cut into 1 inch circles
- 2 tablespoons olive oil
- 1 pacakge arugula (for leafy green of your choice)
- 2 tablespoons goat cheese
- 1 honeycrisp apple, thinly sliced
- 1/2 cup raw walnuts
- seeds from 1 pomegranate
Kat’s Simple Dijon + Shallot Dressing
- 1/3 cup olive oil
- 1/4 apple cider vinegar
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 heaping teaspoon Dijon mustard
- pinch of each salt and pepper
Instructions
- Preheat your oven to 425F. Arrange the cut butternut squash and carrots on a baking sheet tray. Drizzle with olive oil and sprinkle with a large pinch of salt and pepper. Toss to coat. Place in your oven and roast for 12-15 minutes or until tender and slightly browned. Remove from the oven to let cool.
- Mix all the salad ingredients together in a glass jar with a lid. Shake to combine and set aside until needed or pour into a small dish with a spoon for individual serving.
- To arrange your salad- either for family style in one large bowl or on indivdual plates or bowls, start with the arugula or leafy greens of your choosing. Spread out in an even layer.
- I like to add the ingredients in little piles. Start with the cooled butternut squash and carrots – if you have the seperated arrange them on opposite sides of the dish since they are the same color. Place the walnuts, goat cheese and pomegrante seeds in piles around. Lastly, add in the apple slices in groups of 3 or 5 randomly around the plate.
- Serve with the dressing on the side so guests (or you) can add how ever much you like. Enjoy.
- Prep Time: 5
- Cook Time: 20
- Category: vegetarian
- Method: oven
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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