Description
Discover the flavors of fall with this vibrant autumn salad featuring roasted butternut squash, crisp apples, and a delightful maple vinaigrette. Perfect for cozy gatherings or as a light lunch, this dish celebrates seasonal ingredients while offering a harmonious blend of sweet and savory notes. Easy to prepare and visually stunning, it’s destined to become your favorite fall recipe.
Ingredients
Scale
- 4 cups mixed greens (arugula or spinach)
- 2 cups butternut squash, diced
- 1 cup tart apples (such as Granny Smith), sliced
- ½ cup pecans, toasted
- ½ cup dried cranberries
- 2 tbsp pure maple syrup
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss diced butternut squash in olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- While the squash roasts, toast pecans in a dry skillet over medium heat for about 5 minutes until golden brown.
- In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper to create the dressing.
- In a large bowl, combine mixed greens, roasted squash, apple slices, toasted pecans, and dried cranberries. Drizzle with dressing before serving.
- Gently toss everything together until evenly coated in dressing and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: Approx. 1.5 cups
- Calories: 220
- Sugar: 12g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg