Description
A delightful mix of textures and tastes embodying the essence of fall, featuring roasted butternut squash, crisp apples, and crunchy walnuts.
Ingredients
Scale
- 2 cups mixed greens (kale, spinach, or arugula)
- 1 cup roasted butternut squash, cubed
- 1 apple, thinly sliced (Honeycrisp or Fuji)
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tbsp crumbled feta cheese (optional)
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar (or lemon juice)
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, toss with 1 tablespoon of olive oil, salt, and pepper. Roast for about 20 minutes until golden and fork-tender.
- While the squash is roasting, whisk together the remaining olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
- In a large bowl, combine the mixed greens, roasted squash, thinly sliced apple, dried cranberries, and chopped walnuts. Drizzle your dressing over the top and toss gently to coat. Serve immediately.
Notes
For a more filling meal, consider adding grilled chicken, quinoa, or chickpeas. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: fall salad, autumn, harvest, healthy, vegetarian