Hearty Autumn Salad

Nordic · Autumn · 45 min · Serves 4 · By The Lesapor Kitchen

This warm and hearty salad is perfect for crisp autumn evenings. With roasted seasonal vegetables and a light brothy dressing, it's both nourishing and satisfying. Serve it as a main dish for a complete meal.

Ingredients

• 3 cups mixed salad greens
• 2 cups butternut squash, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1/2 cup red onion, sliced
• 2 tablespoons olive oil
• 1/4 cup walnuts, toasted
• 4 ounces smoked salmon, sliced
• 1 cup chicken broth
• 1 tablespoon apple cider vinegar
• Flaky sea salt, to taste
• Black pepper, to taste

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread them on the prepared baking sheet.
3. Roast the vegetables in the oven for 25-30 minutes, or until tender and slightly caramelized.
4. Meanwhile, in a small pot, bring the chicken broth and apple cider vinegar to a simmer.
5. In a large bowl, combine the mixed salad greens, roasted vegetables, red onion, walnuts, and smoked salmon.
6. Pour the warm broth mixture over the salad and toss gently to combine. Adjust seasoning with salt and pepper to taste.
7. Serve immediately as a main dish, distributing the salad evenly among four plates.