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+ servings
Emma

Fall Harvest Salad: A Delicious Seasonal Delight!

A delicious and nutritious Fall Harvest Salad featuring seasonal ingredients like roasted butternut squash and Brussels sprouts.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320

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

Method
 

  1. 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.
  2. While the squash is roasting, prepare the Brussels sprouts by trimming the ends and slicing them thinly.
  3. In a large bowl, combine the mixed greens, roasted butternut squash, sliced Brussels sprouts, dried cranberries, toasted pecans, crumbled feta cheese, and red onion.
  4. Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper to taste.
  5. Serve immediately or refrigerate for up to 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 22gProtein: 8gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 18gCholesterol: 15mgSodium: 200mgFiber: 5gSugar: 10g

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.

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