Harvest Salad with Apple & Crispy Shallots

Ingredients

• 1 medium (about 3 cups) acorn or butternut squash, cubed
• 2 medium shallots, thinly sliced
• 4 cups mixed salad greens (arugula, spinach, or romaine)
• 1 medium apple (Granny Smith or Honeycrisp), thinly sliced
• ½ cup raw pecans or walnuts, chopped
• 5 tbsp olive oil, divided
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup

Instructions

1. 1

   Toss squash cubes with 2 tbsp olive oil, salt, and pepper on a sheet pan.

2. 2

   Roast at 425°F for 15 minutes, until edges are golden and fork-tender.

3. 3

   While squash roasts, heat 2 tbsp olive oil in a skillet over medium-high heat.

4. 4

   Add shallots and cook, stirring frequently, until golden and crispy, 6–8 minutes.

5. 5

   Transfer shallots to a paper towel to cool; sprinkle lightly with salt.

6. 6

   Whisk apple cider vinegar, maple syrup, and 1 tbsp olive oil in a small bowl.

7. 7

   Toss greens with dressing in a large bowl until lightly coated.

8. 8

   Divide greens among plates. Top with squash, apples, pecans, and crispy shallots.

9. 9

   Serve immediately while squash is still warm.

Tools you’ll need

• sheet pan
• 12-inch skillet
• cutting board
• sharp knife
• small bowl
• whisk
• large mixing bowl
• paper towels

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