Autumn Harvest Salad
A hearty and refreshing fall salad with roasted squash, apples, cranberries, and a honey-mustard dressing—perfect for any fall gathering.
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
- 1 small Butternut squash
- 4 cups Mixed greens (such as spinach, arugula, or kale)
- 1 medium Apple
- 1/4 cup Dried cranberries
- 1/4 cup Walnuts
- 1/4 cup Feta cheese (optional)
- 1 tbsp Olive oil
- 1 tbsp Honey
- 1 tbsp Dijon mustard
- 2 tbsp Apple cider vinegar
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the butternut squash. Toss it with olive oil and season with salt and pepper.
- Roast the squash in the oven for 20-25 minutes, or until it is tender and slightly caramelized. Remove from the oven and let it cool.
- While the squash is roasting, slice the apple into thin wedges.
- In a small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar to make the dressing.
- Once the squash has cooled, combine it with the mixed greens, apple slices, dried cranberries, walnuts, and feta cheese (if using) in a large mixing bowl.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!
Notes
This salad can be served as a light meal or paired with grilled chicken or turkey for a heartier dish.
Nutrition
Calories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 1gCholesterol: 10mgSodium: 150mgPotassium: 350mgFiber: 6gSugar: 18gVitamin A: 1800IUVitamin C: 12mgCalcium: 80mgIron: 1.2mg
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