Home Recipes Cranberry Fall Harvest Salad

Cranberry Fall Harvest Salad

This salad is bursting with all the bountiful produce that fall has to offer. Tossed in a simple tarragon vinaigrette, this flavorful combination makes a perfect side dish or even a main course for autumn.

Recipe edited for US measurements, common ingredients, and clarity.

Featuring U.S. Cranberries

Ingredients

	Dressing
5 tbsp	Olive Oil (or Vegetable Oil)
3 tbsp	white wine vinegar (or sherry vinegar)
1 tbsp	chopped fresh tarragon
1 tbsp	chopped fresh parsley
¼ tsp	salt
¼ tsp	pepper
	Salad
1 ½ tbsp	olive oil
3 cups	diced pumpkin, ½-inch dice (or butternut squash)
⅛ tsp	salt
⅛ tsp	pepper
10 oz	mixed salad greens
½ cup	dried cranberries
½ cup	pecan halves
¼ cup	roasted salted pumpkin seeds

Step 1
Start by preparing the dressing. Combine the all the dressing ingredients – olive oil, vinegar, tarragon, parsley, salt, and pepper – in a bowl (or a mason jar) and whisk to combine. Set aside for now.
Step 2
Next, start preparing the salad ingredients. In a large nonstick skillet, heat the 1 ½ tablespoons of olive oil over medium heat.
Step 3
Add the diced pumpkin in an even layer and cook over medium heat until lightly browned on the bottom, about 5 minutes.
Step 4
Sprinkle the diced pumpkin with salt and pepper, and toss well in the pan. Reduce heat to medium-low, and continue cooking, stirring occasionally, until tender and lightly browned on the other side, about 6 to 7 minutes.
Step 5
In a large bowl, toss the salad greens with the cranberries, pecans, pumpkin seeds, and roasted pumpkin. Pour the dressing over the salad and toss well. Serve the salad right away.

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Lunch

Cranberry Fall Harvest Salad

Ingredients

Dressing

Salad

Step 1

Step 2

Step 3

Step 4

Step 5

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