Description
A vibrant and nutritious Fall Harvest Salad featuring roasted butternut squash, crisp apples, toasted pumpkin seeds, dried cranberries, and tangy feta cheese, all tossed in a rich balsamic vinaigrette. Perfect for autumn gatherings or a wholesome everyday meal.
Ingredients
Scale
Salad Ingredients
- 4 cups mixed greens (spinach, arugula, kale)
- 1 medium butternut squash (approximately 2 cups cubed)
- 1 large Honeycrisp or Granny Smith apple (sliced)
- 1/2 cup raw pumpkin seeds (toasted)
- 1/2 cup dried cranberries (unsweetened)
- 1/3 cup crumbled feta cheese
Dressing
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare Squash: Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper to coat them evenly and place on a lined baking sheet.
- Roast Squash: Roast the squash in the preheated oven for 25-30 minutes until they are tender and golden brown. Allow them to cool slightly before adding to the salad.
- Prepare Greens: Wash and dry the mixed greens thoroughly to remove any dirt and excess moisture.
- Assemble Salad: In a large bowl, combine the cooled roasted butternut squash, mixed greens, sliced apple, dried cranberries, crumbled feta cheese, and toasted pumpkin seeds.
- Add Dressing: Drizzle the balsamic vinaigrette over the salad ingredients and toss gently until all components are evenly coated.
- Serve: Serve the salad immediately either plated individually or family-style from the serving bowl for a fresh, autumn-inspired meal.
Notes
- To toast pumpkin seeds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
- For a vegan variation, omit feta cheese or substitute with a plant-based cheese alternative.
- Use seasonal apples like Honeycrisp or Granny Smith for the best crispness and flavor contrast.
- Ensure the butternut squash is cooked through and slightly caramelized for enhanced sweetness.
- This salad can be made ahead by roasting the squash and assembling just before serving to keep greens fresh.
