Fall harvest salad with roasted butternut squash and apple delights your taste buds!
A delicious and nutritious fall harvest salad featuring roasted butternut squash and fresh apples, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 apples, cored and diced
- 4 cups mixed greens
- 1/2 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- In a large bowl, combine the mixed greens, diced apples, walnuts, dried cranberries, and feta cheese.
- In a small bowl, whisk together the remaining olive oil and balsamic vinegar.
- Once the squash is done roasting, let it cool slightly before adding it to the salad.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
- Feel free to add other seasonal vegetables like roasted beets or Brussels sprouts.
- This salad can be made ahead of time; just add the dressing right before serving.
- For a vegan option, omit the feta cheese.