Fall Harvest Salad with Maple Dijon Dressing

Forget pumpkin spice everything—this Fall Harvest Salad is the real autumn standout. We’ve packed it with crisp Honeycrisp apples, juicy Bosc pear, and roasted delicata squash, then upped the ante with pecans toasted in Danish Creamery European Style Butter. It’s like your favorite cozy sweater, but in salad form. Perfect for when you want something hearty but not heavy.
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Salad

  •  4 cups mixed baby greens
  •  2 cups chopped kale (stems removed)
  •  1 small delicata squash, seeded and sliced into half-moons
  •  1 tablespoon olive oil
  •  ¼ teaspoon salt
  •  1 Bosc pear, thinly sliced
  •  1 Honeycrisp or Braeburn apple, thinly sliced
  •  ½ cup feta cheese, crumbled (or goat cheese)
  •  ⅓ cup dried cranberries
  •  ½ cup candied pecans (recipe below)

Candied Pecans

  •  1 cup pecan halves
  •  4 tablespoons Danish Creamery European Style Butter
  •  4 tablespoons brown sugar

Maple Dijon Vinaigrette

  •  3 tablespoons apple cider vinegar
  •  1 tablespoon shallot, minced
  •  3 tablespoons pure maple syrup
  •  1 tablespoon Dijon mustard
  •  ⅓ up extra virgin olive oil
  •  ¼ teaspoon salt
  •  ⅛ teaspoon black pepper

Directions

  • Preheat your oven to 400°F. Toss the delicata squash slices with olive oil and ¼ teaspoon of salt and pepper on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized around the edges. Set aside to cool slightly.
  • Meanwhile, make your candied pecans. In a medium skillet, melt 4 tablespoons of Danish Creamery Sea Salted European Butter over medium heat. Add the pecans and stir to coat. Sprinkle in the brown sugar, stirring constantly until the sugar melts and the pecans are glossy and evenly coated—about 4-5 minutes. Transfer to a parchment-lined baking sheet to cool and break into pieces.
  • Whisk together apple cider, shallot, vinegar, maple syrup, and Dijon mustard in a small bowl. Slowly drizzle in the extra virgin olive oil while whisking until the dressing is smooth and emulsified. Season with salt and pepper to taste.
  • In a large bowl, combine the baby greens and chopped kale. Add the roasted delicata squash, sliced Bosc pear, and apple slices. Top with feta (or goat cheese), dried cranberries, and candied pecans.
  • Drizzle with the maple Dijon vinaigrette just before serving. Toss gently to coat all the greens. Serve immediately.

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Bistro Charcuterie Board
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