Description
A colorful and cozy Harvest Salad packed with roasted butternut squash, crisp apples, dried cranberries, toasted pecans, and creamy feta, all tossed in a sweet and tangy maple vinaigrette. It’s the perfect autumn-inspired salad for any occasion.
Ingredients
- Mixed Greens: 6 cups, form the crisp base of the salad.
- Butternut Squash: 2 cups, peeled and cubed, roasted for a sweet and tender bite.
- Apple: 1 large, thinly sliced for crunch and sweetness.
- Dried Cranberries: ¼ cup, add tangy chewiness.
- Feta Cheese: ½ cup, crumbled for creaminess and saltiness.
- Pecans: ¼ cup, toasted for rich nutty flavor.
- Olive Oil: 2 tablespoons, used for roasting and dressing.
- Maple Syrup: 2 tablespoons, adds natural sweetness to the vinaigrette.
- Apple Cider Vinegar: 1½ tablespoons, brings a tangy brightness.
- Dijon Mustard: 1 teaspoon, helps blend the vinaigrette smoothly.
- Salt and Pepper: To taste, for seasoning balance.
Instructions
- Preheat Your Equipment: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Combine Ingredients: Toss butternut squash with olive oil, salt, and pepper, then spread evenly on the baking sheet.
- Prepare Your Cooking Vessel: Roast the squash for 20–25 minutes until tender and caramelized. Let it cool slightly.
- Assemble the Dish: In a large bowl, combine mixed greens, roasted squash, apple slices, cranberries, and toasted pecans.
- Cook to Perfection: Whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
- Finishing Touches: Drizzle the dressing over the salad and toss gently to coat evenly.
- Serve and Enjoy: Top with crumbled feta and serve immediately while the ingredients are fresh and vibrant.
Notes
- Roast the squash until edges caramelize for the best flavor.
- Dress the salad just before serving to keep greens crisp.
- Substitute pecans with walnuts or almonds for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasted and Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: Harvest Salad, fall salad, maple vinaigrette, roasted butternut squash salad, healthy autumn recipe