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Fall Harvest Salad

  • Author: Jennifer McDaniel
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


  • 1 medium delicata squash, de-seeded, sliced
  • 4 c. greens (spinach and arugula)
  • ¼ c. toasted walnuts
  • ¼ c. dried cranberries
  • ¼ c. Goat cheese
  • 1 T. olive oil
  • Salt and pepper to taste


For the Orange Thyme dressing:

  •  1 small shallot, peeled and cut into large chunks
  •  1 clove garlic, minced
  •  1/2 c. fresh orange juice
  •  2 T. apple cider or red wine vinegar
  •  1/4 t. sea salt
  •  1/4 t. freshly ground pepper
  •  1/2 t. Dijon mustard
  •  1 T. honey or agave syrup
  •  1/4 c. extra virgin olive oil
  • 2 T. greek yogurt
  • ½ t. dried thyme
  • Salt and pepper to taste


  1. Preheat the oven to 425 degrees.
  2. Slice off the ends of the delicata squash. Slice in half and scoop out the seeds.
  3. Cut the squash into thin slices across. Arrange on a baking sheet and season with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes
  4. Meanwhile, make your dressing.
  5. Place shallot, garlic, orange juice, vinegar, salt, pepper, mustard, and honey in the blender. Blend until the shallot is very finely chopped. Slowly blend in olive oil. Add yogurt, thyme, salt and pepper. Transfer to a storage jar and keep refrigerated.
  6. When the squash is ready, mix all of your ingredients together in a bowl. Serve and enjoy!