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Bobby Flay Harvest Salad - recipe card

Bobby Flay Harvest Salad

  • Author: Anabelle Mclean
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 4 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Description

A vibrant autumn-inspired salad featuring roasted butternut squash, crisp apples, toasted pepitas, and a tangy maple-Dijon vinaigrette. The combination of sweet, savory, and crunchy elements makes it a perfect side dish or light main course. This version is pork-free and alcohol-free, using smoked paprika to add depth without bacon.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1/2-inch cubes
  • 2 tbsp olive oil, divided
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1/2 cup raw pepitas (pumpkin seeds)
  • 1/4 cup pure maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 small garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • 5 oz baby kale or mixed greens (about 6 cups)
  • 1 large crisp apple (such as Honeycrisp or Fuji), cored and thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta cheese (optional)

Instructions

  1. Preheat the oven to 425°F / 220°C. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the butternut squash cubes with 1 tablespoon of the olive oil, smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
  3. Spread the squash in a single layer on the prepared baking sheet, leaving space between pieces. Roast for 20-25 minutes, flipping halfway, until tender and caramelized at the edges. A fork should pierce easily.
  4. While the squash roasts, toast the pepitas: place them in a dry skillet over medium heat. Shake the pan frequently and toast for 3-4 minutes, until they puff slightly and smell nutty. Transfer to a plate to cool.
  5. Make the vinaigrette: in a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. Slowly drizzle in the extra-virgin olive oil while whisking constantly until emulsified. Taste and adjust seasoning.
  6. In a large salad bowl, combine the baby kale, sliced apple, dried cranberries, and cooled roasted squash. Drizzle with the vinaigrette and toss gently to coat.
  7. Sprinkle the toasted pepitas and crumbled feta (if using) over the salad. Serve immediately.

Notes

Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate if possible to prevent sogginess. The roasted squash can be made up to 3 days ahead and refrigerated. Reheat squash in a 350°F oven for 5-7 minutes or enjoy cold. Freezing not recommended for the assembled salad, but roasted squash can be frozen for up to 2 months.

Nutrition

  • Calories: 398
  • Sugar: 23g
  • Sodium: 406mg
  • Unsaturated Fat: 4g
  • Carbohydrates: 48g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 8mg

Keywords: Bobby Flay harvest salad, harvest salad recipe, fall salad, roasted butternut squash salad, apple salad, maple vinaigrette, easy salad recipe, healthy salad, vegetarian salad, Thanksgiving salad, autumn salad, no bacon salad

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Find it online: https://bellesbestbites.com/bobby-flay-harvest-salad/