Fall Harvest Salad
250kcal
Ingredients
For the Greens
- 5 cups Mixed greens
For the Roasted Butternut Squash
- 1 medium Butternut squash cubed
For the Fruit and Nuts
- 1 medium Apple Honeycrisp or Granny Smith
- 1/2 cup Dried cranberries
- 1/2 cup Walnuts toasted
For the Cheese
- 1/2 cup Feta cheese crumbled
For the Dressing
- 1/4 cup Olive oil
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Honey (or maple syrup)
- 1 teaspoon Dijon mustard
- to taste Salt
- to taste Pepper
Method
Steps
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread it out evenly on a baking sheet.
- Roast the squash for 20–25 minutes, or until tender and caramelized. Allow to cool slightly.
- Whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Combine the mixed greens, roasted butternut squash, sliced apple, dried cranberries, toasted walnuts, and crumbled feta cheese in a large bowl.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately as a refreshing side dish or light main course.
Nutrition
Serving1servingCalories250kcalCarbohydrates30gProtein6gFat12gSaturated Fat2gPolyunsaturated Fat5gMonounsaturated Fat4gCholesterol10mgSodium200mgPotassium400mgFiber5gSugar10gVitamin A5000IUVitamin C15mgCalcium120mgIron1mg
Notes
For extra crunch, top with additional walnuts. Allow the salad to sit for 5 minutes after tossing with the dressing for better flavor melding.