Autumn Salad

This autumn salad features roasted butternut squash, crunchy pecans, tangy cranberries, and creamy feta cheese, all on a bed of fresh spinach.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings servings

Calories 250 kcal

Equipment

Oven
Baking Sheet
Large Bowl

Ingredients

2 cups cubed Butternut squash
1/4 cup chopped Pecans
4 cups Fresh spinach
1/2 cup halved Cherry tomatoes
1/4 cup Dried cranberries
1/4 cup crumbled Feta cheese
2 tablespoons Olive oil
1 tablespoon Maple syrup
1 tablespoon Apple cider vinegar
to taste Salt
to taste Black pepper

Instructions

Preheat your oven to 400°F (200°C). Cube the butternut squash and toss it in olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
While the squash is roasting, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Once toasted, set aside to cool.
In a large bowl, combine the fresh spinach, roasted butternut squash, halved cherry tomatoes, dried cranberries, and toasted pecans.
In a small bowl, whisk together the maple syrup, apple cider vinegar, and olive oil to make the dressing. Season with salt and pepper to taste.
Drizzle the dressing over the salad and toss gently to combine all the ingredients.
Top the salad with crumbled feta cheese and serve immediately. You can also chill it for a bit before serving for a refreshing taste.

Notes

This salad can be stored in the refrigerator for up to 2 days, but it's best served fresh. You can also swap out feta for goat cheese or add some grilled chicken for added protein.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gCholesterol: 15mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 15gVitamin A: 200IUVitamin C: 25mgCalcium: 50mgIron: 1.5mg

Keyword Autumn Salad, fall salad, healthy salad