Description
A vibrant and hearty Autumn Harvest Salad featuring roasted butternut squash, mixed greens, dried cranberries, toasted pecans, and crispy apple slices, all tossed in a sweet and tangy maple vinaigrette. Perfect for a wholesome fall meal or as a festive side dish.
Ingredients
Scale
Salad
- 4 cups mixed salad greens
- 2 cups roasted butternut squash cubes
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans
- 1/4 cup crumbled feta cheese
- 1 small red apple, thinly sliced
Maple Vinaigrette
- 1 tablespoon olive oil (for roasting)
- 1 tablespoon olive oil (for vinaigrette)
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and black pepper until evenly coated. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through for even cooking.
- Prepare the Maple Vinaigrette: In a small bowl, whisk together the remaining olive oil, pure maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Mix until the dressing is emulsified and smooth.
- Assemble the Salad: In a large salad bowl, combine the mixed salad greens, roasted butternut squash, dried cranberries, toasted pecans, crumbled feta cheese, and thinly sliced red apple.
- Toss with Dressing: Drizzle the maple vinaigrette over the salad ingredients and gently toss to evenly coat all components without bruising the greens.
- Serve: Serve the salad immediately to enjoy the fresh flavors and crisp textures at their best.
Notes
- You can substitute pumpkin or delicata squash for the butternut squash for different flavors and textures.
- For added protein, consider including grilled chicken breast or roasted chickpeas.
- Prepare the salad components ahead of time, but add the vinaigrette just before serving to maintain the crispness of the greens.
