Autumn Harvest Salad

As we know, fall is usually the time when we are all getting cozy and usually indulging in heavier types of foods (or at least I am). Despite all of the baked goods and other creamy dishes I always look forward to having, for the last couple of years I have been totally obsessed with this autumn harvest salad. It's the best dish to make with all of the fall produce that's in season right now and it's still light and healthy. 

I love having this for lunch or dinner, but it's also a great salad to make as a side dish. My mom has brought this to fall dinner parties and it's always a guaranteed hit. Enjoy!

Ingredients:

• 1 Butternut squash (~2 lb squash)

• 2 tbsp extra virgin olive oil

• 1/2 tsp kosher salt

• 1 cup quinoa, cooked

• 1 apple diced

• 1/2 cup pecans chopped

• 1/2 cup dried cranberries

• 2 scallion stalks, sliced

• 4 oz goat cheese (chevre) or feta, crumbled

Dressing:

• 2 tbsp shallots, minced

• 1 tbsp fresh thyme leaves

• 2 tsp dijon mustard

• 1 tbsp honey

• 1/2tsp kosher salt

• 3 tbsp white balsamic vinegar or champagne vinegar

• 4 tbsp extra virgin olive oil

Instructions:

• Preheat oven to 375 degrees F; line half sheet panwith parchment paper

• Peel and seed butternut squash. Dice into 1/2-inch cubes.

• Toss cubes with 2 tbsp olive oil and 1/2 tsp kosher salt; spread onto lined baking sheet.

• Roast butternut squash for 30-40 minutes until the cubes start to brown/caramelize. Remove from oven and cool on baking sheet.

• While squash is roasting, place chopped pecans in a small baking dish and toast nuts in oven for 5 minutes.

• Prepare dressing by placing minced shallots, thyme, mustard, honey, and vinegar in a mixing bowl. While whisking, drizzle in olive oil until dressing is emulsified.

• Toss all ingredients in a large mixing bowl to coat with dressing.