Description
A delicious and nutritious Fall Harvest Salad featuring seasonal ingredients like roasted butternut squash and Brussels sprouts.
Ingredients
- 4 cups mixed greens (such as spinach, arugula, and kale)
- 1 cup roasted butternut squash, cubed
- 1 cup Brussels sprouts, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While the squash is roasting, prepare the Brussels sprouts by trimming the ends and slicing them thinly.
- In a large bowl, combine the mixed greens, roasted butternut squash, sliced Brussels sprouts, dried cranberries, toasted pecans, crumbled feta cheese, and red onion.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper to taste.
- Serve immediately or refrigerate for up to 30 minutes to allow the flavors to meld.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Substitute the feta cheese with goat cheese or omit it for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg