Harvest Salad with Butternut “Croutons” and Easy Cranberry Vinaigrette

Salad Ingredients

4 ounces or more salad greens of your choice

1 large beet, roasted and diced

1/2 cup red onion sliced thin

4 ounces of roasted chicken or turkey, diced or sliced

1/2 of a thinly sliced apple of your choice

2-3 ounces of crumbled goat, feta or blue cheese

1/4 cup of pepitas (shelled pumpkin seeds)

Butternut Crouton Ingredients

2 cups of butternut squash, cubed

1 1/2 tablespoons of olive oil

2 teaspoons of Hippy Pilgrim Pumpkin Spice Vanilla Sugar, divided

1/2 teaspoon of Hippy Pilgrim Thanksgiving Garlic Salt

Air fryer

Combine squash, oil, garlic salt and 1 teaspoon of the vanilla sugar in a bowl and toss to coat evenly. Air fry at 400 degrees until browned (912 minutes) and sprinkle the remaining teaspoon of vanilla sugar. Serve atop your salad as faux croutons.

TIP: Assemble salad while the croutons are cooking.

Cranberry Vinaigrette Ingredients

1/2 cup of oil of your choice

1/4 cup of whole berry cranberry sauce

3 tablespoons of apple cider vinegar

1 small clove of grated garlic

1 teaspoon of Hippy Pilgrim Rosemary Garlic Salt

1 teaspoon of Hippy Pilgrim Garlic Herb Salt Free Seasoning

This is a tangy and versatile vinaigrette. I like to make it in a mason jar and just shake it up quickly. This is also great drizzled on warm pork or poultry, green beans or grain and bean salads. Simply add all of the ingredients to a mason jar and shake well. This recipe can be doubled or tripled easily.