At this time of year, warm and cozy dishes seem to get all of the attention! From soups, to pastas, and everything in between, it feels like sometimes we forget about eating salads during this season! I don’t know about you, but I still crave some freshness in the midst of all the cozy! A good fall salad is one of my favorite dishes to make and I took one of my favorite wedge salads and turned it into the most delicious autumn wedge salad that you have ever tasted! My Autumn wedge salad with green goddess dressing is perfect for any night of the week, but also makes a great addition to any holiday menu too!
Raise your hand if you LOVE a wedge salad! (I’m totally raising my hand by the way.) There is something about the crisp iceberg lettuce with all of the crunchy toppings, salty bacon, and creamy dressing that just make it one of my favorite salads to order out at a restaurant! I love the fact that you eat it with a knife and fork too…just makes you feel a little fancy right?
I took all of the components of my favorite wedge salad and gave them a fall spin and the results are absolutely delicious! Roasted butternut squash, crunchy apples, blue cheese, crispy prosciutto, and a green goddess dressing that is packed with all the herbs makes for a dynamite flavor combo on your plate!
I am seriously excited for this salad guys, and true story I ate two wedges for dinner the first night I made it and the other two wedges for lunch the next day…so yep I ate the whole thing myself in 24 hours! That’s just how good it is! I will be making this salad over and over again, and I think you will too!
If you are into the idea of incorporating some more fall salads into the mix of all of the soups and stews and soups, then you definitely need to try out my Fall Chicken Salad with a Pepita Granola too!
Ingredients:
1 Head of Iceberg Lettuce
4 Slices of Prosciutto
1/4 Cup Blue Cheese Crumbles
1 Cup Roasted Butternut Squash
1 Cup Diced Apples
1/4 Sliced Onion
1/4 Cup Chopped Toasted Pecans
Dressing-
1/4 Cup Mayo
1 Tbsp. Lemon Juice
1 Tbsp. Olive Oil
1 Green Onion
1 Clove Garlic
1 Tbsp. Fresh Dill
1 Tsp. Fresh Mint
1 Tbsp. Fresh Basil
1/2 Tsp. Salt
1/4 Tsp. Pepper
Directions:
Preheat oven to 400 degrees.
Crisp up prosciutto by placing on a parchment lined baking sheet and baking for 10-15 minutes until crispy.
Make green goddess dressing by combining all dressing ingredients into a food processor or blender and process until smooth. Set aside.
Slice iceberg lettuce into 4 wedges.
Top each wedge with roasted butternut squash cubes, diced apple, blue cheese, onion, crispy prosciutto pieces, and chopped toasted pecans.
Drizzle with green goddess dressing and top with a few more fresh herbs.
Serve immediately.
Note: To roast butternut squash, preheat oven to 425 degrees. Drizzle diced and peeled butternut squash with olive oil and salt and pepper and toss to coat evenly. Roast for 30 minutes until squash is tender and caramelized slightly.
How gorgeous are these wedges? My Autumn wedge salads are so perfect for entertaining, tat you are definitely going to want to pin this recipe so that you can wow your guests or your family this holiday season!
