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Fall Harvest Seasonal Salad with Apple Butter Vinaigrette

Image of Fall Harvest Seasonal Salad with Apple Butter Vinaigrette
Shorter days, cooler nights and the center point of the holiday season are what November is all about. That little nip in the air calls for something filling and hearty, but not necessarily piping hot, to eat. This salad recipe combines both cool and hot roasted fruits and vegetables in a color palate full of warm fall vibes.

For the salad base, I use equal parts of Treviso and red Napa cabbage to replace the same old greens we usually use. Seasonal butternut squash and purple Brussels sprouts are roasted with a simple splash of olive oil, plus salt and pepper. Shallots are sliced very thin and Hatch pecans add a spicy crunch. Cubed persimmons and Asian pears bring juicy sweetness to the dish and dried Rainier cherries add texture, tartness, and more sweet notes. With plant-based crumbled blue cheese, toasted pepitas, and apple butter vinaigrette, this spectacular salad is an any-day pleasure that would be especially welcome on your Thanksgiving table.

Fall Harvest Seasonal Salad with Apple Butter Vinaigrette

Image of Ingredients
For the salad:
1 package Peeled & Steamed Butternut Squash
1 ½ cups purple Brussels sprouts, quartered
2 cups Treviso, chopped
2 cups red Napa cabbage, chopped
¾ cup fresh peeled shallots, thinly sliced
½ cup Hatch pecans
2 Fuyu persimmons, cubed
1 large Asian pear, cubed
1 package (3-ounces) dried Rainier cherries
¾ cup plant-based crumbled blue cheese
Olive oil, salt & pepper for roasting veggies

For the dressing:
1/2 cup apple butter
1/2 cup apple cider vinegar
1/2 cup extra virgin olive oil
1 ½ tablespoon honey mustard
1 teaspoon fresh thyme, minced
Pinch of salt
Pinch of fresh ground black pepper

Image of whisking dressing ingredients
Make the dressing by whisking all the ingredients together until well combined and creamy. Adjust salt and pepper to taste and set aside.
Image of salad ingredients in a bowl
Place the Brussels sprouts and butternut squash on a roasting pan lined with parchment paper. Season with salt and pepper and drizzle and toss with olive oil. Roast at 375 degrees for about 20-25 minutes until caramelized. Remove from oven.
Image of salad on a serving platter
Place the chopped Treviso and red Napa cabbage on a serving platter. Place the Brussels sprouts, butternut squash, shallots, pecans, persimmons, Asian pear, dried Rainier cherries and crumbled plant-based blue cheese in separate sections over the “greens.” Take the platter to the table, enjoy the oohs and aahs, and then toss with the vinaigrette and pepitas.
Image of salad served on individual plate
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