This salad board is bursting with fall flavours and is going to be an excellent addition to your Thanksgiving table! This Fall Salad is the perfect meal prep recipe to get you back into a routine. With seasonal fruits and veggies, you are going to love this meal prep recipe during autumn!
Ingredients
For the Salad
- 15 Brussels Sprouts, halved
- 750 grams Butternut Squash, cubed
- 1 tbsp Olive Oil
- Salt, to taste
- Pepper, to taste
- 2 Apples, chopped into cubes
- 1 tbsp Lemon Juice
- 6 Figs, quartered
- 1 Box (450g) Spring Mix Salad Leaves
- ⅓ cup Walnuts, chopped
- ¼ cup Cranberries
- 2 tbsp Pumpkin Seeds, dried
- 200 grams Prosciutto
- 1(250g) Burrata Cheese
- ¼ cup Microgreens
For the Dressing (Vinaigrette)
- ½ cup Extra Virgin Olive Oil
- 3 tbsp White Wine Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Honey
- 2 Garlic Cloves, finely chopped
- Salt, to taste
- Pepper, to taste
Method
- Preheat the oven to 400F/200C
- Clean and halve the brussels sprouts and place them on one side of a lined baking sheet
- Now clean and chop the butternut squash into cubes and place them on the other half of the baking sheet.
- Drizzle the brussels sprouts and butternut squash with olive oil, salt, and pepper. Make sure that the brussels sprouts are placed cut side down and that every piece of the butternut squash is touching the baking sheet. Place in the oven for about 20-25 minutes until the brussels sprouts caramelize and when a knife inserted into the butternut squash slides right through. Once roasted, remove from the oven and allow to cool.
- In the meantime, chop up the apples, squeeze some lemon on them, and keep it aside.
- Cut the figs into quarters and keep them aside.
- To make the dressing, in a bowl pour the extra virgin olive oil, white wine vinegar, dijon mustard, honey, garlic cloves, salt, and pepper and give it a good whisk till it emulsifies, and becomes thick and creamy.
- Now take a big platter (preferably with a lip) and evenly spread the spring mix around it.
- Next evenly distribute the roasted butternut squash, brussel sprouts, figs, chopped walnuts, cranberries, prosciutto, burrata, and microgreens.
- Finally, drizzle on the vinaigrette and serve.
