This Harvest Salad with Roasted Veggies and Spiced Vinaigrette layers caramelized squash, cauliflower, crisp kale, and sweet apple for a vibrant fall dish. McCormick® Pumpkin Pie Spice and McCormick® Rubbed Sage warm up the roasted veggies, while McCormick® Caramelized Onion Seasoning enriches the vinaigrette with savory depth. Finished with Cheddar and crunchy pecans, it’s a festive, flavor‑packed fall salad recipe that tastes like autumn in every bite.
This Harvest Salad with Roasted Veggies and Spiced Vinaigrette layers caramelized squash, cauliflower, crisp kale, and sweet apple for a vibrant fall dish. McCormick® Pumpkin Pie Spice and McCormick® Rubbed Sage warm up the roasted veggies, while McCormick® Caramelized Onion Seasoning enriches the vinaigrette with savory depth. Finished with Cheddar and crunchy pecans, it’s a festive, flavor‑packed fall salad recipe that tastes like autumn in every bite.
Key products
Instructions
Instructions
- For the Pecans, preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until foamy. Add granulated sugar, Cranberry Sugar, butter and salt and whisk until combined. Add pecans and mix to evenly coat. Spread pecans on prepared baking sheet in single layer.
- Bake 20 to 25 minutes or until dark golden brown and fragrant, stirring halfway through baking. Transfer to wire rack and cool completely. Coarsely chop; set aside.
- Increase oven temperature to 425°F. For the Salad, mix olive oil, salt, pumpkin pie spice, sage and black pepper in small bowl; set aside. Place squash on foil or parchment-lined sheet pan.
- Roast 10 minutes. Remove from oven and carefully add cauliflower to pan. Drizzle with olive oil mixture and toss to coat evenly.
- Roast 20 to 25 minutes longer or until tender, stirring halfway through. Set aside to cool.
- For the Vinaigrette, whisk all ingredients in large bowl until very well blended. To assemble the Salad, add kale to bowl with vinaigrette, massaging about 3 to 5 minutes or until slightly softened. Add roasted squash and cauliflower, apple, and 1/2 cup of the Cheddar cheese; toss to mix. Transfer to serving bowl and top with remaining Cheddar, candied pecans and pomegranate arils, if desired. Serve immediately.
