Description
A vibrant salad featuring roasted butternut squash, fresh greens, crisp apples, and crunchy nuts, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups chopped mixed greens (like arugula or spinach)
- 1 cup chopped kale
- 1 cup diced butternut squash
- 1/2 cup sliced apple (try a sweet variety like Honeycrisp or Fuji)
- 1/4 cup dried cranberries
- 1/4 cup walnuts or pecans
- 1/4 cup feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar (or lemon juice)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss diced butternut squash in a bowl with olive oil, salt, and pepper, then spread it on a baking sheet.
- Roast the squash for 20-25 minutes until tender and golden.
- In a large bowl, combine chopped mixed greens and kale, then add sliced apples, dried cranberries, and nuts.
- Once roasted, add the butternut squash to the salad and drizzle with apple cider vinegar or lemon juice.
- Gently toss to combine, adjust seasoning, and serve immediately or let it sit for a few minutes.
Notes
For added protein, consider mixing in chickpeas or grilled chicken. This salad is best enjoyed fresh, so dress it just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: autumn salad, chopped salad, healthy salad, roasted butternut squash, fall recipes