Description
A delightful salad that celebrates the essence of autumn with roasted butternut squash, crisp apples, and a tangy apple cider vinaigrette.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, or romaine)
- 1 cup chopped apples (any sweet variety, like Fuji or Honeycrisp)
- 1 cup roasted butternut squash (cubed)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss the chopped butternut squash with a drizzle of olive oil, salt, and pepper, and spread it in a single layer on a baking sheet. Roast for about 20-25 minutes until tender.
- Combine Greens & Veggies: In a large bowl, combine the mixed greens, chopped apples, roasted butternut squash, dried cranberries, walnuts, feta cheese, and red onion.
- Prepare Dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper until emulsified.
- Toss & Serve: Drizzle the dressing over the salad and toss to combine. Serve immediately or chill for a refreshing touch!
Notes
Use fresh, seasonal produce for best flavor. Consider chilling the salad for at least 30 minutes before serving for a refreshing touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg