Description
A fresh and nutritious salad featuring seasonal fall ingredients.
Ingredients
Scale
- 4 cups mixed greens
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast squash for 25-30 minutes until tender.
- In a large bowl, combine mixed greens, roasted squash, cranberries, walnuts, feta, and red onion.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
- Drizzle dressing over the salad and toss to combine.
- Serve immediately.
Notes
- Feel free to add your favorite proteins like chicken or tofu.
- Use fresh seasonal ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Fall Harvest Salad, seasonal salad, healthy salad