Fall Harvest Salad with Apple Cider Vinaigrette

In honour of World Egg Day on October 14, we created this hearty and health-conscious Fall Harvest Salad with Apple Cider Vinaigrette. Loaded with our favourite seasonal ingredients; beets, honeynut squash, kale, brussels sprouts, honeycrisp apples. Then layered with crispy prosciutto, cranberry goat cheese, maple syrup candied pecans & pumpkin seeds. Topped with farm fresh eggs, then drizzled with apple cider vinaigrette.

In our house, eggs are a staple. We love them for their versatility and ease of preparation. Full of essential nutrients, 6 grams of protein and just 70 calories, eggs produced in Canada use no hormones or steroids, making them an excellent choice to keep us active and healthy. 

Ingredients

• Pecans
• Pumpkin seeds
• Maple syrup
• Maldon salt
• Prosciutto
• Honeynut squash 
• Olive oil divided
• Salt
• Beets 
• Eggs 
• Kale
• Brussels Sprouts
• Honeycrisp apple 
• Goat cheese 

Apple Cider Vinaigrette

• Extra virgin olive oil
• Apple cider vinegar
• Dijon mustard
• Maple syrup
• Thyme
• Salt
• Pepper

See recipe card for quantities.

Instructions

Preheat the oven

Preheat the oven to 375°F with a rack in the middle position.

Prepare the candied pecans and prosciutto

If using store bought candied pecans, skip these next steps. (Pumpkin seeds can be sprinkled on the salad raw.)

Line a large baking sheet with parchment paper, then toss together the pecans, pumpkin seeds, and maple syrup. Using half of the baking sheet, spread in a single layer so the nuts have space between them. Lay the prosciutto flat on the other half of the baking sheet. Place in the oven and bake for 10-14 minutes, until the nuts are toasted, and the prosciutto is crisp (keep an eye on them so they do not burn). Sprinkle the nuts with Maldon salt.

Roast the Squash

Turn the oven up to 425°F

Place squash halves onto a parchment lined baking sheet, rub with 1 tablespoon olive oil and season with salt. Roast for 10 to 12 minutes, until the squash just begins to soften.

Remove the squash from the oven and transfer to a cutting board, cut sides down. Position two wooden spoons on both sides of a squash half. Using a sharp knife, cut ¼-inch slices crosswise through the squash stopping at the wooden spoons (to ensure you do not cut all the way through). Repeat for the second half.

Return the squash to the baking sheet, brush with an additional 1 tablespoon of olive oil and bake for about 30-40 minutes more until the squash is tender.

Roast the beets

If using store bought pre-cooked beets, skip these next steps.

Place a sheet of foil on a small baking sheet, then place the beets on the foil. Drizzle with olive oil and sprinkle with salt. Wrap the beets in the foil and place the foil seam side up on the baking sheet.

Roast the beets in the oven for about 1 hour until you can easily insert a sharp knife into the bulb of the beets (depending on the size of the beets this may take 15-20 minutes longer). Remove from oven and unwrap the foil pouch.

When the beets are cool enough to handle, remove skin by rubbing with a paper towel. Then cut into desired pieces (circles or cubes).

Boil the eggs

While the squash & beets cook, place the eggs in a saucepan, cover with cold water, then bring to a boil over medium-high heat. Reduce heat to a simmer and cook for 5 minutes. Once cooked remove the eggs to a bowl filled with cold water and set aside until ready to peel.

Make the vinaigrette

For the vinaigrette, combine all ingredients in a jar with a lid and shake. Taste and adjust seasoning as needed.

Assemble the salad

Add the shredded kale and brussels sprouts to a large bowl, the pour over ¼ cup of the dressing and mix to coat evenly. Set aside.

Spread the kale & brussels sprouts over a large platter, then layer the squash, half the goat cheese, apple, prosciutto, and beets on top. Peel, then slice the eggs in half and place the eggs in the centre of the platter. Top the salad with the toasted nuts, seeds and the rest of the crumbled cranberry goat cheese. Then drizzle the vinaigrette over the salad. Serve and enjoy!

Most of this recipe can be prepped and made ahead of time, leaving the assembly, and boiling of the eggs to just before serving.

This recipe was created in partnership with Egg Farmers of Ontario. However, all opinions in this post are my own.

Watch to see how this Fall Harvest Salad with Apple Cider Vinaigrette was made – here

Tips and Suggestions

• Squash, beets, dressing, pecans & pumpkin seeds can all be made a day or two ahead. After cooking, let everything cool, then store the squash, beets, and dressing in individual airtight containers in the fridge. Store the pecans & pumpkin seeds in an airtight container, at room temperature.
• When slicing the squash to create “Hasselbacking”, use two wooden spoons to keep the squash from rolling and prevent the knife from cutting all the way through.
• Like a little spice? Add a teaspoon of cayenne to the pecan-pumpkin seed mixture while baking.

Fall Harvest Salad with Apple Cider Vinaigrette

In honour of World Egg Day on October 14, we created this hearty and health-conscious salad with boiled eggs. Loaded with our favourite seasonal ingredients; beets, honeynut squash, kale, brussels sprouts, honeycrisp apples. Then layered with crispy prosciutto, cranberry goat cheese, maple syrup candied pecans & pumpkin seeds. Topped with farm fresh eggs, then drizzled with apple cider vinaigrette.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Brunch, Entree, Lunch, Salad

Cuisine North American

Servings 4 People

Ingredients

  

1x2x3x

• ¼ cup raw pecans (or store-bought candied pecans)
• 2 tablespoons raw pumpkin seeds
• 2 tablespoons maple syrup
• Sprinkle of Maldon salt
• 6 slices Prosciutto
• 1 honeynut Squash peeled, sliced in half lengthwise, seeds removed
• 2 tablespoons olive oil divided, plus more for drizzling
• Sprinkle of salt
• 2 fresh beets trimmed of stems, washed, and dried (or pre-cooked store bought)
• 6 eggs at room temperature
• 6 cups shredded Kale
• 2 cups shredded Brussels Sprouts approx. 8-12 depending on the size
• 1 honeycrisp apple cored, thinly sliced, and brushed with apple cider vinegar
• 2 ½ ounces crumbled cranberry goat cheese substitute plain goat cheese, blue cheese, or feta.

Apple Cider Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 1 teaspoon dried thyme
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

 

Preheat Oven

• Preheat the oven to 375°F with a rack in the middle position.

Prepare the Pecans and Prosciutto

• If using store bought candied pecans, skip these next steps. (Pumpkin seeds can be sprinkled on the salad raw.)
• Line a large baking sheet with parchment paper, then toss together the pecans, pumpkin seeds, and maple syrup. Using half of the baking sheet, spread in a single layer so the nuts have space between them. Lay the prosciutto flat on the other half of the baking sheet. Place in the oven and bake for 10-14 minutes, until the nuts are toasted, and the prosciutto is crisp (keep an eye on them so they do not burn). Sprinkle the nuts with Maldon salt.

Turn up the Heat

• Turn up to oven to 425°F

Bake the Squash

• Place squash halves onto a parchment lined baking sheet, rub with 1 tablespoon olive oil and season with salt. Roast for 10 to 12 minutes, until the squash just begins to soften.
• Remove the squash from the oven and transfer to a cutting board, cut sides down. Position two wooden spoons on both sides of a squash half. Using a sharp knife, cut ¼-inch slices crosswise through the squash stopping at the wooden spoons (to ensure you do not cut all the way through). Repeat for the second half.
• Return the squash to the baking sheet, brush with an additional 1 tablespoon of olive oil and bake for about 30-40 minutes more until the squash is tender.

Roast the Beets

• If using store bought pre-cooked beets, skip these next steps.
• Place a sheet of foil on a small baking sheet, then place the beets on the foil. Drizzle with olive oil and sprinkle with salt. Wrap the beets in the foil and place the foil seam side up on the baking sheet.
• Roast the beets in the oven for about 1 hour until you can easily insert a sharp knife into the bulb of the beets (depending on the size of the beets this may take 15-20 minutes longer). Remove from oven and unwrap the foil pouch.
• When the beets are cool enough to handle, remove skin by rubbing with a paper towel. Then cut into desired pieces (circles or cubes).

Boil the Eggs

• While the squash & beets cook, place the eggs in a saucepan, cover with cold water, then bring to a boil over medium-high heat. Reduce heat to a simmer and cook for 5 minutes. Once cooked remove the eggs to a bowl filled with cold water and set aside until ready to peel.

Make the Vinaigrette

• For the vinaigrette, combine all ingredients in a jar with a lid and shake. Taste and adjust seasoning as needed.

Assemble the Salad

• Add the shredded kale and brussels sprouts to a large bowl, the pour over ¼ cup of the dressing and mix to coat evenly. Set aside.
• Spread the kale & brussels sprouts over a large platter, then layer the squash, half the goat cheese, apple, prosciutto, and beets on top. Peel, then slice the eggs in half and place the eggs in the centre of the platter. Top the salad with the toasted nuts, seeds, and the rest of the crumbled cranberry goat cheese. Then drizzle the vinaigrette over the salad. Serve and enjoy!

Video

Notes

Tips and Suggestions:

• Squash, beets, dressing, pecans & pumpkin seeds can all be made a day or two ahead. After cooking, let everything cool, then store the squash, beets, and dressing in individual airtight containers in the fridge. Store the pecans & pumpkin seeds in an airtight container, at room temperature.
• When slicing the squash to create “Hasselbacking”, use two wooden spoons to keep the squash from rolling and prevent the knife from cutting all the way through.
• Like a little spice? Add a teaspoon of cayenne to the pecan-pumpkin seed mixture while baking.

Keyword apple cider vinaigrette dressing recipes, autumn cobb salad, autumn harvest salad, fall cobb salad, fall salad dressing recipe, salad recipes fall

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