Description
Enjoy a flavorful Fall Harvest Salad with roasted butternut squash, crisp apples, nuts, and a tangy dressing. A perfect autumn dish!
Ingredients
Scale
- 1 small butternut squash, peeled, deseeded, and cubed
- 1 large apple (Honeycrisp or Granny Smith), thinly sliced
- 4 cups mixed greens (spinach, kale, or arugula)
- ½ cup candied pecans or walnuts
- ⅓ cup dried cranberries
- ⅓ cup crumbled feta or goat cheese
- ¼ cup thinly sliced red onion
- 1 tablespoon olive oil (for roasting squash)
- Salt and pepper to taste
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon cinnamon (optional)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set oven to 400°F (200°C).
- Roast the Squash: Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized. Let cool slightly.
- Prepare the Dressing: In a small bowl or mason jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, cinnamon, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, add mixed greens. Top with roasted butternut squash, sliced apples, red onions, dried cranberries, and nuts. Sprinkle crumbled feta or goat cheese over the top.
- Dress and Serve: Drizzle the dressing over the salad. Toss gently to combine all ingredients. Serve immediately and enjoy!
Notes
- Choose the Right Apples: Crisp varieties like Honeycrisp, Fuji, or Granny Smith provide the best texture and flavor.
- Nut-Free Option: Swap pecans or walnuts for roasted pumpkin seeds.
- Dressing Alternatives: Try balsamic vinaigrette or a honey-mustard dressing for a twist.
- Make Ahead: Store ingredients separately and assemble just before serving to maintain freshness.
- Add Protein: Enhance the salad with grilled chicken, turkey, or crispy chickpeas for a more filling meal.
- Prep Time: 15minutes
- Cook Time: 25minutes