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A white bowl filled with a Harvest Salad featuring wild rice, chunks of zucchini, pear, and pecans sits on a wooden table. In the background, a tipped-over wicker basket and a glass of light yellow dressing add rustic charm to the scene.
Kathie N. Lapcevic

Harvest Salad

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A hearty and flavorful salad perfect for fall harvests.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 Servings
Course: Salad
Cuisine: American
Calories: 315
Ingredients Equipment Method Nutrition

Ingredients
  

Roasted Squash
  • 1 Pound Acorn Squash seeded & chopped
  • 1 teaspoon Olive Oil
Rice Salad
  • 2 Cups Cooked Rice
  • 1 Large Apple Diced
  • 1 Cup Pecans chopped
  • 1 Cup Celery chopped
Applesauce Vinaigrette
  • 6 Tablespoons Applesauce
  • 6 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Olive Oil
  • ½ teaspoon Ground Ginger
  • Salt & Pepper to taste

Equipment

Method
 

Roast the Squash
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Place the squash on a baking sheet and drizzle with olive oil, tossing to coat.
  3. Roast in the squash in the oven for about 20 minutes or until it softens and turns slightly golden.
  4. Remove from the oven and cool completely.
Make the Vinaigrette
  1. Whisk together the applesauce, olive oil, and apple cider vinegar.
  2. Add the ginger, salt, and pepper. Whisking well.
  3. Refrigerate until ready to serve.
Assemble the Salad
  1. In a large bowl, combine the rice, apple, pecans, roasted squash, and celery.
  2. Toss everything together to mix well.
  3. Refrigerate to keep cool until serving.
  4. Toss with the dressing just prior to serving.

Nutrition

Serving: 1gCalories: 315kcalCarbohydrates: 37gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 15gSodium: 77mgFiber: 7gSugar: 7g

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