October’s bounty comes alive in this vibrant harvest salad, created with the flavorful touch of Venice Olive Oil. Golden roasted butternut squash, deep jewel tones of berries and cabbage, and crisp greens capture the beauty of the season. Playful “pumpkin” oranges add whimsy, while a rich maple black pepper vinaigrette ties it all together. It’s autumn on a plate—colorful, fresh, and perfect for celebrating the flavors of fall.
Ingredients
6 tbsp Madagascar black pepper olive oil
3 tbsp Vermont maple balsamic vinegar
2 tbsp minced shallots
1 tsp sea salt
1 medium butternut squash, peeled and cubed
1 tbsp rosemary
9 mandarins or “Cuties” oranges
1 handful green beans
3 cups spring mix lettuce
2 cups arugula
1 cup shredded red cabbage
1 pt blackberries
1 cup shelled pecans
1 cup dried cranberries
1/4 cup minced chives
Instructions
1. Preheat oven to 400°F.
2. In a jar or cruet, combine 4 tablespoons olive oil, balsamic vinegar, shallots, and ½ teaspoon salt. Whisk or shake until emulsified.
3. Toss the remaining olive oil with the squash, rosemary, and remaining salt until evenly coated.
4. Line a baking sheet with parchment paper; spread squash in a single layer. Roast 20–25 minutes, until tender. Let cool.
5. Insert green bean pieces into the tops of the oranges to resemble pumpkins.
6. To assemble, layer spring mix, arugula, and cabbage on a serving platter. Arrange“pumpkins,” roasted squash, pecans, blackberries, cranberries, and chives on top.
7. Serve with vinaigrette on the side.