Fresh and Flavorful Harvest Salad
This harvest salad combines roasted squash, apples, cranberries, and a tangy vinaigrette, making it the perfect side dish for autumn meals and holiday gatherings.
Ingredients
- 1 small butternut squash peeled and cubed
- 2 cups mixed salad greens such as spinach or arugula
- 1 apple sliced
- 1/2 cup dried cranberries
- 1/4 cup walnuts chopped
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and golden.
- In a small bowl, whisk together the balsamic vinegar, honey, and remaining olive oil to create the vinaigrette dressing.
- In a large bowl, combine the roasted squash, mixed greens, sliced apple, dried cranberries, and chopped walnuts.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately, or chill for 10 minutes to allow the flavors to meld.
Notes
This salad can be made ahead by roasting the squash earlier in the day. For a heartier version, top with crumbled feta or goat cheese.
Nutrition
Calories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 100mgPotassium: 450mgFiber: 6gSugar: 15gVitamin A: 650IUVitamin C: 18mgCalcium: 30mgIron: 2mg
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