Description
Embrace the beauty of autumn with this Roasted Fall Harvest Salad, a vibrant medley of mixed greens, sweet butternut squash, crisp apples, and crunchy pecans. This dish not only looks stunning but also delivers a delightful combination of flavors and textures that are perfect for any holiday gathering or cozy dinner at home. With its seasonal ingredients and easy preparation, it’s sure to impress guests while warming your heart on chilly evenings.
Ingredients
Scale
- 4 cups mixed greens (baby spinach, arugula, or kale)
- 2 cups butternut squash, peeled and cubed
- 1 large apple (Honeycrisp or Granny Smith), thinly sliced
- ½ cup pecans, toasted and roughly chopped
- ½ cup dried cranberries
- ½ cup feta cheese, crumbled
- ¼ cup balsamic vinaigrette
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper until coated. Spread on a baking sheet lined with parchment paper.
- Roast the squash for 25-30 minutes until golden brown and fork-tender.
- In a large bowl, combine mixed greens and sliced apples.
- Once roasted squash has cooled slightly, add it to the greens along with toasted pecans and dried cranberries.
- Drizzle balsamic vinaigrette over the salad just before serving and toss gently to combine.
- Top with crumbled feta cheese and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1¼ cups (250g)
- Calories: 280
- Sugar: 14g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 20mg