Description
A fresh and hearty harvest salad packed with seasonal vegetables, nuts, and a tangy dressing. Perfect as a light meal or a side dish.
Ingredients
Scale
- 4 cups mixed greens (spinach, kale, arugula)
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup sliced red onion
- 1 apple, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes or until tender.
- In a large bowl, combine mixed greens, roasted squash, dried cranberries, feta cheese, walnuts, red onion, and apple slices.
- In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, and honey. Drizzle over the salad.
- Toss gently to combine. Serve immediately.
Notes
- Substitute pecans for walnuts if preferred.
- Add grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: harvest salad, fall salad, healthy salad, vegetarian salad