Harvest Salad with Apple & Crispy Shallots
A vibrant fall salad loaded with roasted squash, crispy shallots, apples, and toasted nuts, tossed in a maple-cider vinaigrette. Ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Toss squash cubes with 2 tbsp olive oil, salt, and pepper on a sheet pan.
Step 2
Roast at 425°F for 15 minutes, until edges are golden and fork-tender.
Step 3
While squash roasts, heat 2 tbsp olive oil in a skillet over medium-high heat.
Step 4
Add shallots and cook, stirring frequently, until golden and crispy, 6–8 minutes.
Step 5
Transfer shallots to a paper towel to cool; sprinkle lightly with salt.
Step 6
Whisk apple cider vinegar, maple syrup, and 1 tbsp olive oil in a small bowl.
Step 7
Toss greens with dressing in a large bowl until lightly coated.
Step 8
Divide greens among plates. Top with squash, apples, pecans, and crispy shallots.
Step 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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