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The Devil Wears Parsley

Feed Your Inner Rock Star

November 27, 2012 Salads & Dressings

Fall Harvest Salad with Balsamic Maple Vinaigrette

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I went to a birthday party this past weekend of a dear friend who turned 40! Normally when the hubby and I go to a gathering, we’re safe within our circle of friends. This time, however, the only person we knew was the birthday boy!

Fall Harvest Salad with Balsamic Maple Vinaigrette

The party turned out to be a hit, and I met so many wonderful people! I struck up a conversation with one delightful woman in particular, who was interested in CSA’s, but was a bit worried about taking the plunge. For those of you who don’t know, CSA stands for Community Supported Agriculture. You would normally find your local CSA and subscribe to it weekly or even bi-weekly depending on the individual farm. They have pick-up locations established, so every week, you pick up your box of mystery ingredients! HOW FUN! Well, it would be fun for me, but for someone else, it may be a bit of a frightening experience.

What do you do with the things that come in the box? Well, it’s safe to say that what you get in the box is going to be in season. Right now, butternut squash and pears are in season. There’s always some type of green that is in season too, so lets make a salad!

Fall Harvest Salad with Balsamic Maple Vinaigrette

Do you have a favorite fall veggie or fruit? Tell me!

Keepin’ it seasonal,

Print Pin

Fall Harvest Salad

Using seasonal ingredients, create this amazing salad & celebrate fall!
Course Salad
Cuisine American
Keyword blue cheese, butternut squash, fall, pear
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Calories 374kcal

Ingredients

  • 1 Head Red Leaf Lettuce , washed & chopped
  • 1 Head Green Leaf Lettuce , washed & chopped
  • 1 Whole Butternut Squash
  • 1 Whole Red Pear
  • 4 Tablespoons Blue Cheese , or vegan cheese substitute
  • 1/4 Cup Walnuts , chopped
  • 1/3 Cup Olive Oil , extra virgin
  • 1/4 Cup Balsamic Vinegar
  • 1 Clove Garlic
  • 1 Tablespoon Maple Syrup

Instructions

  • Preheat oven to 375°F and line a baking sheet with aluminum foil. Cut the butternut squash in half, scoop out the seeds, and place on the baking sheet, covering with aluminum foil. Place in the oven, and roast for 45 minutes to an hour, until the squash can be just pierced with a fork. Let cool. While the squash is cooling, chop and wash the lettuce, and divide among four bowls. When the squash is cooled, place the cut side down, and remove the skin with a sharp knife. Cut it into ¼ inch thick slices, then cut crosswise, making butternut squash cubes. Measure two cups of the cooked, cubed squash, and divide evenly among the salads. Cut the pear into quarters, thinly slice each quarter, and top each salad. Do the same with the blue cheese and walnuts.
  • To make the dressing, place the olive oil, balsamic vinegar, garlic and maple syrup into a blender, and blend on high for one minute. Drizzle the amount of salad dressing you like over the salad and enjoy!

Nutrition

Calories: 374kcal | Carbohydrates: 35.3g | Protein: 5.7g | Fat: 25.6g | Saturated Fat: 4.6g | Cholesterol: 6.3mg | Sodium: 155.8mg | Fiber: 4.2g | Sugar: 18g

Categories: Salads & Dressings Tags: balsamic vinegar, blue cheese, butternut squash, garlic, lettuce, maple syrup, olive oil, pear, walnuts

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Reader Interactions

Comments

  1. Cathy @ ShePaused4Thought says

    November 27, 2012 at 9:11 am

    Salad looks delish! I love persimmons and pomegranates together in a salad. My favorite veggies right now are celery root and sunchokes.

    Reply
  2. Susie says

    November 27, 2012 at 9:16 am

    *drool* blue cheese is my fave!!! I will have to try this salad.

    I actually am signed up with my local csa here in Santa Maria. This is my first year and I LOVE it! It has forced me to meal plan, try new recipes and how to care for my veggies so they don’t wilt and die before I get a chance to savor them. As it is my first year, I am not sure when they take their “winter break” but I fear it’s coming soon. Now I will actually have to do my produce shopping at the store 🙁 It’s worth it to me to avoid the store and be forced to try new things.

    Reply
  3. Shawn @ I Wash...You Dry says

    November 28, 2012 at 6:32 am

    Wow, this sounds sooo good! I need to start getting my produce from my CSA again!

    Reply
  4. Brian says

    November 29, 2012 at 11:54 am

    Oh No! While I love blue cheese, There is very little else on there that seems to be edible by me and my unhealthy dietary requirements. 🙂

    Oh, would you be able to take a picture next time of how your setup looks like ? I’m very interested to see what you’re working with space wise. ^_^

    Reply
  5. Gotham Home Table says

    November 29, 2012 at 7:15 pm

    Looks great! loving the use of the squash in a salad, very seasonal. another cool fall salad ingredient i’ve been seeing lately is raw beets shaved super thin on a mandoline

    Reply

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Heavy metal mosher, and mother of cats who loves spreading the word about superior ingredients and wants to inspire you to rock out in your kitchen! Soprano soloist in a former life.
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