Description
Experience the essence of autumn with this vibrant Fall Harvest Salad. Combining sweet apples, earthy roasted butternut squash, and peppery greens, this dish is drizzled with a tangy maple vinaigrette that perfectly balances flavors. Ideal for gatherings or cozy dinners, this salad captures fall’s bounty in every bite.
Ingredients
Scale
- 4 cups mixed greens (arugula and spinach)
- 1 medium butternut squash (about 2 cups cubed)
- 2 medium apples (Honeycrisp or Fuji), cored and sliced
- 1/2 cup pecans, toasted
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Toss with olive oil, salt, and pepper; spread on a baking sheet.
- Roast for 25-30 minutes until golden brown and tender. Allow to cool slightly.
- While the squash roasts, slice the apples into thin wedges.
- In a large bowl, combine mixed greens with roasted butternut squash and apple slices.
- Sprinkle toasted pecans and crumbled feta over the top.
- For the dressing, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper. Drizzle over salad before serving and toss gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 300
- Sugar: 10g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg