Description
Experience the essence of autumn with this Delectable Simple Fall Harvest Salad, a vibrant blend of fresh greens, roasted butternut squash, tart cranberries, and toasted pecans. Drizzled with a zesty balsamic vinaigrette, this salad is not only a feast for the eyes but also a delightful celebration of the season’s flavors. Perfect for Thanksgiving gatherings or cozy dinners, every bite promises to warm your heart and satisfy your palate.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, kale)
- 2 cups butternut squash, peeled and cubed
- 1 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/2 cup feta cheese, crumbled
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
- In a dry skillet over medium heat, toast pecans for about 5 minutes until fragrant.
- Whisk together olive oil and balsamic vinegar in a small bowl; add salt and pepper.
- In a large bowl, combine mixed greens with roasted squash, cranberries, toasted pecans, and feta cheese.
- Drizzle dressing over the salad and toss gently until well-coated. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approx. 250g)
- Calories: 350
- Sugar: 14g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg