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fall salad recipes

Autumn Harvest Fall Salad

A cozy, flavorful fall salad featuring roasted squash, crisp pears, toasted nuts, and creamy cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 bowls
Calories 320 kcal

Equipment

  • Baking Sheet
  • Mixing Bowl

Ingredients
  

Roasted Vegetables

  • 2 cups butternut squash diced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Salad Base

  • 4 cups mixed greens
  • 1 pear thinly sliced
  • 1/3 cup walnuts toasted
  • 1/3 cup pecans toasted
  • 1/3 cup feta cheese crumbled

Dressing

  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard

Instructions
 

  • Preheat the oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, then roast 20–25 minutes.
  • Place mixed greens in a large bowl and top with sliced pears, toasted nuts, and feta.
  • Whisk olive oil, honey, vinegar, and mustard to make the dressing.
  • Add roasted squash to bowl, drizzle dressing, and toss gently before serving.

Notes

For added warmth, sprinkle cinnamon on the squash before roasting.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 6gFat: 20gSaturated Fat: 5gCholesterol: 10mgSodium: 350mgPotassium: 400mgFiber: 5gSugar: 12gVitamin A: 8500IUVitamin C: 18mgCalcium: 140mgIron: 1.7mg
Keyword Autumn Recipe, fall salad, Harvest Salad
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