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SideChef
Recipes
Gluten-Free
Fall Salad with Orange Cinnamon Vinaigrette

13 INGREDIENTS • 5 STEPS • 40MINS

Fall Salad with Orange Cinnamon Vinaigrette

Recipe
Easy Fall Salad with roasted butternut squash, pomegranate seeds and an orange cinnamon vinaigrette that shakes up easily in a jar. Perfect for a lighter dish at Thanksgiving!
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Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/
Easy Fall Salad with roasted butternut squash, pomegranate seeds and an orange cinnamon vinaigrette that shakes up easily in a jar. Perfect for a lighter dish at Thanksgiving!
40MINS
Total Time
$14.41
Cost Per Serving
Ingredients
Servings
6
us / metric
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Salad
Butternut Squash
4 cups
Butternut Squash, cubed
Ground Cinnamon
to taste
Ground Cinnamon
to sprinkle on squash before roasting
Salt
to taste
Salt
to sprinkle on squash before roasting
Romaine Lettuce
2 heads
Romaine Lettuce
plus spring mix salad for added color
Pomegranate Seeds
to taste
Pomegranate Seeds
Sliced Almonds
to taste
Sliced Almonds
or Chopped Pecans
Gorgonzola Cheese
to taste
Gorgonzola Cheese, crumbled
Vinaigrette
Orange
2
Oranges, juiced
1/2 cup juice per 6 servings
Olive Oil
2 Tbsp
Olive Oil
Maple Syrup
1 Tbsp
Maple Syrup
Ground Cinnamon
as needed
Ground Cinnamon
Salt
as needed
Salt
Nutrition Per Serving
VIEW ALL
Calories
91
Fat
4.6 g
Protein
1.0 g
Carbs
13.4 g
Love This Recipe?
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Fall Salad with Orange Cinnamon Vinaigrette
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author_avatar
Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/

Author's Notes

TIME-SAVING TIP: You can find pre-cut butternut squash in the produce department of most grocery stores. I used two 10 oz. bags. Alternatively, cubed sweet potato would be equally delicious.

MAKE IT VEGAN: Leave off the cheese or use a dairy-free substitute.
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with foil and spray with Nonstick Cooking Spray (as needed).
step 2
Place Butternut Squash (4 cups) on the baking sheet and spray squash with Nonstick Cooking Spray (as needed). Sprinkle Ground Cinnamon (to taste) and Salt (to taste) over the squash. Roast for approximately 30 mins, then remove from the oven to cool.
step 3
Meanwhile, chop Romaine Lettuce (2 heads) and place them plus Pomegranate Seeds (to taste), Sliced Almonds (to taste), and Gorgonzola Cheese (to taste) in a large serving bowl and set aside.
step 4
To a jar with a lid, add the Oranges (2), Olive Oil (2 Tbsp), Maple Syrup (1 Tbsp), Ground Cinnamon (as needed), and Salt (as needed). Combine by shaking vigorously.
step 5
Once the squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with Salt and Ground Black Pepper to taste. Enjoy!
step 5 Once the squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with Salt and Ground Black Pepper to taste. Enjoy!
Tags
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Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Salad
Side Dish
Vegetables
Thanksgiving
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