Fall Harvest Salad

If we’re being honest, carbs are our favorite. When I go back home to New York, I eat two bagels in one sitting — dessert bagels are totally a thing, right? Diana can and will make a sandwich out of anything you put in front of her. That said, we love salads and veggies! Because holiday potlucks always have one too many dips and desserts, I always opt to bring something fresh that’s easy to assemble on site. I’ve been told that whatever salad I bring to a dinner party is “actually” delicious enough to not be personally offended, but I feel like I need to make a case for salads.

The reason our salads are always better than yours is for two important reasons: we make really good salad dressing and we take texture into consideration. Sad, wilted, overdressed greens hurt my heart. Carb-obsession aside, vegetables are pretty delicious when treated nicely.

There are two roads to go down to address a fall-friendly salad. You can go with lots of raw stuff – think shaved Brussels sprouts or you can roast everything. Color is flavor, guys. Plus, I’m still pretending cutting a butternut squash isn’t the worst activity in the kitchen.

In this salad, we fold the prettiest mixed greens with roasted vegetables some dried fruit and a seed or nut for a crunch. What you choose to mix in is totally your call, but the rationale is to have some, not all, bitter greens like radicchio mixed with savory vegetables a pop of something sweet and some kind of crunch. The whole thing is tossed in a simple vinaigrette hooked up with some minced shallot. All of these items can live separately until the last moment when you toss it all together, snap an Instagram (#luckybankseats, duh), and feast. I kept stealing Brussels sprouts and carrots while Diana was shooting and she had to hit my hand away. I hope your dinner guests are more supportive of your snacking!

Happy Thanksgiving! 


ab + DZ

Fall Harvest Salad
Serves 6
  1. 1 pound carrots – mixed colors are prettier, but anything works!
  2. 1 small butternut squash
  3. 8 ounces Brussels sprouts
  4. ¼ cup olive oil
  5. salt and pepper, to taste
  6. 1 shallot, minced
  7. 1 teaspoon Dijon mustard
  8. 1 tablespoon honey
  9. 3 tablespoons balsamic vinegar
  10. ¼ cup olive oil
  11. 5 ounces mixed greens – we like a mix of soft greens like Bibb lettuce and bitter stuff like radicchio
  12. ¼ cup dried cranberries
  13. ¼ cup pepitas
  1. Preheat oven to 425°F.
  2. Cut Brussels sprouts in half. Peel or scrub carrots. Cut in ½-inch by 4-inch sticks. Peel butternut squash and cut in 1-inch cubes. Generously coat in olive oil. Season with salt and pepper. Roast for about 30 minutes until tender and golden, tossing halfway through cooking. Set aside to cool.
  3. In a jar, add Dijon mustard, minced shallot, honey, balsamic vinegar, olive oil, salt and pepper. Shake aggressively to combine.
  4. In a large bowl, toss greens with just enough vinaigrette to coat the leaves – you can always add more! Top with roasted vegetables, dried cranberries and pepitas.
  1. You can make everything in advance and leave unassembled until you’re ready to eat. Try not to snack on the roasted vegetables. That’s the absolute hardest part of this recipe.
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