Description
A delightful fall harvest salad featuring roasted butternut squash, crisp apples, and pecans for a perfect autumn meal.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large apple, cored and sliced
- 1/2 cup pecans, toasted
- 1/4 cup dried cranberries
- 4 cups mixed greens
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and lightly caramelized.
- While the squash roasts, prepare the dressing by whisking together olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl.
- In a large bowl, combine mixed greens, roasted butternut squash, sliced apple, toasted pecans, and dried cranberries.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve this delightful fall harvest salad immediately.
Notes
- For a variation on this fall harvest salad, try adding crumbled goat cheese or feta.
- Ensure your apples are crisp for the best texture in your autumn harvest salad.
- Toasting the pecans enhances their flavor in this seasonal harvest salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg