Skip to main content


Layered Fall Salad
This recipe was adapted for fresh from Cheryl Holbert of Nomad Bakery. For even more flavor, add some tender herbs like parsley, dill, or cilantro to your mixed greens before topping with the vegetables. Serve this salad with sourdough bread and butter for a light and easy autumn dinner.
1 lb. butternut squash, peeled, seeded, and cut into 1/2" pieces
1 red bell pepper, cored, seeded, and cut into 1/2" slices
1/4 cup extra-virgin olive oil, plus more for roasting
Coarse sea salt
Freshly ground black pepper
1 Gala or Honeycrisp apple, cored and sliced thin
1 tsp. lemon juice
2 Tbsp. honey
1 Tbsp. balsamic vinegar
1 Tbsp. stone-ground mustard
6 cups mixed greens, such as arugula and baby spinach
1/4 red onion, sliced thin
4 oz. aged cheddar cheese, sliced thin
1/2 cup walnuts, toasted and chopped
1/4 cup sunflower and/or pumpkin seeds, toasted
+ Add to Shopping List
Layered Fall Salad

Layered Fall Salad

Layered Fall Salad
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:15 minutes
1. Place a rack in lowermost part of oven and heat to 425 degrees.
2. Toss squash and pepper slices with 2 tablespoons oil on a baking sheet and season with salt and pepper to taste. Spread into an even layer then roast until vegetables begin to brown and soften but are still somewhat firm, about 15 minutes.
3. Meanwhile, combine apple and lemon juice in a medium bowl and toss to coat; set aside.
4. In a small bowl, whisk honey, vinegar, and mustard to make a dressing. While whisking constantly, slowly add remaining 2 tablespoons oil until incorporated. Season with salt and pepper to taste and set aside.
5. Arrange greens on a serving platter or large plate and top with onion, roasted vegetables, and apple slices. Scatter cheese over top and sprinkle with toasted walnuts and seeds. Drizzle with dressing and serve immediately.
Source: Hannaford fresh Magazine, September 2019