Fresh Autumn Salad
This fresh autumn salad features roasted squash, crisp apples, mixed greens, nuts, and a light vinaigrette, making it the perfect dish for fall meals, Thanksgiving, and healthy gatherings.
Ingredients
- 2 cups butternut squash peeled and cubed
- 1 cup mixed greens such as arugula, spinach, or kale
- 1/4 cup walnuts chopped
- 1/4 cup feta cheese crumbled
- 1/4 cup dried cranberries
- 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 cubed butternut squash with olive oil, salt, and black pepper. Roast for 25 minutes, or until tender and slightly caramelized.
- While the squash roasts, prepare the dressing by whisking together olive oil, apple cider vinegar, honey, salt, and black pepper.
- In a large bowl, combine the mixed greens, roasted butternut squash, apple slices, chopped walnuts, dried cranberries, and crumbled feta cheese.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients.
- Serve immediately, or refrigerate for 10-15 minutes to allow the flavors to meld together.
Notes
This fresh autumn salad is customizable—feel free to add roasted pecans, goat cheese, or roasted carrots for extra flavor. For a vegan version, omit the cheese.
Nutrition
Calories: 230kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gCholesterol: 10mgSodium: 180mgPotassium: 450mgFiber: 5gSugar: 15gVitamin A: 90IUVitamin C: 25mgCalcium: 60mgIron: 1.5mg
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