Description
Celebrate the flavors of autumn with this vibrant Fall Harvest Salad, featuring a delightful blend of mixed greens, roasted butternut squash, tart cranberries, and crunchy pecans—all drizzled with a tangy maple vinaigrette. This salad is not only visually stunning but also packed with nutrition, making it perfect for Thanksgiving gatherings or a cozy weeknight dinner. Experience the warmth of the season in every bite!
Ingredients
Scale
- 4 cups mixed greens (baby spinach and arugula)
- 2 cups butternut squash (cubed)
- 1 cup dried cranberries
- 1 cup pecans (toasted)
- ½ cup feta cheese (crumbled)
- 3 tbsp pure maple syrup
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes in olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until golden brown.
- Wash and dry mixed greens thoroughly. In a large bowl, combine greens, dried cranberries, and toasted pecans.
- In a separate bowl, whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper to create the dressing.
- Once the squash has cooled slightly, add it to the greens mixture. Drizzle with dressing and gently toss.
- Top with crumbled feta cheese just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 15g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg