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fall salad recipes

Fall Harvest Salad

A colorful autumn salad with roasted butternut squash, crisp apples, candied pecans, and a maple vinaigrette.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 portions
Calories 340 kcal

Equipment

  • Baking Sheet
  • Large Salad Bowl

Ingredients
  

Salad Ingredients

  • 3 cups mixed greens spinach, kale, or arugula
  • 2 cups butternut squash cubed and roasted
  • 1 apple thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup candied pecans
  • 1/2 cup goat cheese crumbled

Dressing

  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper freshly ground

Instructions
 

  • Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
  • In a large bowl, combine mixed greens, roasted squash, apple slices, dried cranberries, candied pecans, and goat cheese.
  • In a small bowl, whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
  • Pour dressing over the salad and toss gently to combine.
  • Serve immediately and enjoy the flavors of fall in every bite.

Notes

For added protein, top the salad with roasted chicken or quinoa.

Nutrition

Calories: 340kcalCarbohydrates: 38gProtein: 7gFat: 19gSaturated Fat: 5gCholesterol: 10mgSodium: 320mgPotassium: 600mgFiber: 6gSugar: 18gVitamin A: 8500IUVitamin C: 25mgCalcium: 100mgIron: 2.5mg
Keyword fall salad, Harvest Salad, healthy
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