Fall Harvest Salad Recipe

The best part of this salad? Brandied cranberries for a bit of sweetness, duh.
September 30, 2016, 10:42pm
Photo by Farideh Sadeghin.

Servings: 4
Prep time: 20 minutes
Total time: 1 hour 15 minutes


for the maple roasted squash:
1 medium butternut squash, peeled, seeds removed, and cut into 1-inch pieces
3 tablespoons unsalted butter, melted
kosher salt and freshly ground black pepper, to taste
1/4 cup maple syrup
1 teaspoon pumpkin pie spice

for the brandied cranberries:
1/3 cup brandy
1/3 cup granulated sugar
1 cup dried cranberries


for the apple bourbon vinaigrette:
1/2 cup bourbon
1/2 cup chopped and peeled granny smith apples
1/4 cup light brown sugar
1/4 cup apple cider vinegar
1/2 cup soybean oil
kosher salt and freshly ground black pepper, to taste

for serving:
mixed baby greens, preferably kale and arugula
toasted pumpkin seeds
shaved pecorino cheese
pecan tuile (optional)


1. Make the maple roasted squash: Heat the oven to 350°F|180°C. Toss the squash with 1 tablespoon of the butter, salt, and pepper. Transfer to a baking sheet and roast until tender, 30 to 35 minutes. Meanwhile, heat the remaining butter with the maple syrup and pumpkin pie spice over medium heat in a small saucepan. Toss the squash with half of the dressing and set aside.

2. Make the brandied cherries: In a small saucepan, heat the brandy and sugar with 1/3 cup|70 ml water over medium-high until the sugar has dissolved, about 3 to 5 minutes. Add the cranberries, remove from heat, cover, and let sit for 10 minutes. Cool completely.

3. Make the vinaigrette: In a small saucepan, heat the bourbon, apples, and sugar over medium until the apples become tender, about 10 minutes. Remove from heat and cool slightly, then transfer to a blender. Add in the vinegar and, with the motor running, slowly drizzle in the oil. Season with salt and pepper and set aside.

4. To serve: Toss the squash and cherries in a large bowl with some of the dressing, greens, and pumpkin seeds. Season with salt and pepper and transfer to a serving bowl or platter. Garnish tin the tuile, if using, and shaved pecorino cheese.