Autumn Harvest Salad and Green Horseradish Vinaigrette

There is something about fall and winter — and the cool weather — that elicits feelings of cozy comfort. With...
apple horseradish salad

Photo courtesy of Tasty Yummies.

There is something about fall and winter — and the cool weather — that elicits feelings of cozy comfort. With the holidays on the horizon, the need for community and connection is strong. This salad will bring everyone together with the delicious seasonal ingredients and flavors.


This recipe will likely make more vinaigrette than what you will need, so save the leftovers and serve with another salad. You can never have too much homemade dressing on hand. Store in the refrigerator in a sealed container.

If you consume dairy, this salad is delicious with a little crumbled sheep’s milk or Greek-style feta on top.


For the salad:

  • medium delicata squash
  • 1  Tablespoon  coconut oil
  • Sea salt, to taste
  • Black pepper, to taste
  • 5  Cups  mixed baby greens
  • 1/2  Cup  dried figs, halved (black mission or brown Turkish)
  • medium honeycrisp apple (or other variety), cored and sliced
  • 1/4  Cup  toasted pepitas (pumpkin seeds)
  • Small bunch fresh chives, very thinly sliced

For the vinaigrette:

  • 1/2  Cup  extra virgin olive oil
  • 3  Tablespoons  apple cider vinegar
  • 2  Tablespoons  horseradish, freshly grated or pre-prepared
  • packet ALOHA Daily Good Greens
  • 2  Teaspoons  maple syrup or honey
  • cloves garlic, finely minced
  • 1  Tablespoon  whole grain Dijon mustard
  • Sea salt, to taste
  • Cracked black pepper, to taste


For the salad:

Preheat the oven to 400 degrees F. Clean the whole delicata squash (really scrub the skin) cutting off any blemishes or rough spots, since you will be eating the skin. Trim off and discard the ends.

Slice the squash into 1/2-inch thick rounds (or rings). Scoop the seeds out of the center carefully with a spoon. Toss the squash rings with the coconut oil, sea salt, and black pepper.

Arrange in a single layer on a rimmed baking pan. Roast in the oven for about 25 minutes, until tender and browned. You can flip during cooking, if you’d like both sides to brown evenly, but it isn’t necessary.

In the meantime, prepare the vinaigrette. After the squash has had a few minutes to cool, arrange the greens on a serving platter or in a salad bowl. Top with the roasted squash rings, dried figs, apple slices, pepitas, and chives. Drizzle enough dressing over the top to lightly coat. Then toss well to combine. Serve immediately.

For the vinaigrette:

In a small bowl or in the pitcher of your high speed blender, add all of the ingredients. Whisk or blend until well mixed and emulsified. Taste, and adjust salt and pepper as necessary.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.