Fall Harvest Salad with Maple Apple Cider Vinaigrette

Step 1

Combine the ingredients in a blender and blend on high for 30 seconds until very creamy. Alternatively, you can add the ingredients to a bowl and use an immersion blender. Set aside.

Step 2

Preheat your oven to 400 and line a baking sheet with parchment paper for easy cleanup.

Step 3

Combine the squash, olive oil, salt, and maple syrup on the baking sheet and toss to coat using your hands. Bake the squash for 35-40 minutes until it is fork tender and beginning to brown.

Step 4

Reduce oven temp to 350 (or preheat to this temp if making these ahead of time!) and line a small baking sheet with foil.

Step 5

Add the pecans, maple syrup, cayenne, and salt to the baking sheet and toss to combine. Bake the pecans for 15 minutes. Let them cool for at least 5 minutes.

Step 6

Add the arugula, sliced apples, avocado, pomegranate seeds, prosciutto pieces, candied pecans, and roasted butternut squash to a large bowl. Toss with the dressing and add goat cheese on top, if desired. Enjoy!