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–+ servings

Fall Harvest Salad

A vibrant and nutritious salad featuring seasonal ingredients like roasted squash, apples, and pecans, perfect for autumn.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 6 cups mixed greens such as arugula and spinach
  • 1 cup roasted butternut squash cubed
  • 1 cup sliced apples preferably Granny Smith or Honeycrisp
  • 1/2 cup toasted pecans chopped
  • 1/4 cup feta cheese crumbled
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Prepare the Squash
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast in the oven for 25 minutes or until tender and slightly caramelized.
Make the Dressing
  1. In a mixing bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad
  1. In a large bowl, combine mixed greens, roasted butternut squash, sliced apples, toasted pecans, and feta cheese.
  2. Drizzle the dressing over the salad and toss gently to combine.
  3. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 3gFiber: 5gSugar: 8g

Notes

This salad can be made ahead of time; just keep the dressing separate until ready to serve.

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