Fall Harvest Salad
250kcal
Ingredients
For the Greens
- 6 cups Mixed greens
For the Roasted Butternut Squash
- 1 medium Butternut squash cubed
For the Fruit and Nuts
- 1 medium Apple sliced (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
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Dijon mustard
- to taste Salt
- to taste Pepper
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 20–25 minutes, or until tender and caramelized. Allow to cool slightly.
- Whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a bowl.
- Combine mixed greens, roasted butternut squash, apple, cranberries, walnuts, and feta in a large bowl.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately as a side dish or a light main course.
Nutrition
Serving1servingCalories250kcalCarbohydrates30gProtein6gFat12gSaturated Fat2gPolyunsaturated Fat5gMonounsaturated Fat4gCholesterol5mgSodium150mgPotassium300mgFiber5gSugar8gVitamin A2500IUVitamin C15mgCalcium100mgIron1mg