Delicious Fall Harvest Salad
This fall harvest salad combines roasted vegetables, fresh greens, cranberries, and nuts, making it the perfect dish for autumn dinners, Thanksgiving, and healthy meals.
Ingredients
- 2 cups butternut squash peeled and cubed
- 1 cup brussels sprouts trimmed and halved
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup feta cheese crumbled
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes and Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, prepare the dressing by whisking together the olive oil, apple cider vinegar, honey, salt, and black pepper.
- In a large bowl, combine the roasted butternut squash and Brussels sprouts with sliced apple, dried cranberries, and pumpkin seeds.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients.
- Top with crumbled feta cheese and serve immediately, or refrigerate for 10-15 minutes to let the flavors meld.
Notes
This fall harvest salad can be customized by adding roasted pecans or goat cheese. It also pairs wonderfully with grilled chicken or turkey for a complete meal.
Nutrition
Calories: 250kcalCarbohydrates: 32gProtein: 6gFat: 12gSaturated Fat: 3gCholesterol: 10mgSodium: 220mgPotassium: 500mgFiber: 7gSugar: 16gVitamin A: 120IUVitamin C: 35mgCalcium: 80mgIron: 2mg
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