Roasted Fall Harvest Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

4 cups mixed greens (baby spinach, arugula, or kale)

2 cups butternut squash, peeled and cubed

1 large apple (Honeycrisp or Granny Smith), thinly sliced

½ cup pecans, toasted and roughly chopped

½ cup dried cranberries

½ cup feta cheese, crumbled

¼ cup balsamic vinaigrette

Directions

Preheat your oven to 400°F (200°C).

Toss the butternut squash cubes with olive oil, salt, and pepper until coated. Spread on a baking sheet lined with parchment paper.

Roast the squash for 25-30 minutes until golden brown and fork-tender.

In a large bowl, combine mixed greens and sliced apples.

Once roasted squash has cooled slightly, add it to the greens along with toasted pecans and dried cranberries.

Drizzle balsamic vinaigrette over the salad just before serving and toss gently to combine.

Top with crumbled feta cheese and serve immediately.

Nutrition

• Serving Size: 1¼ cups (250g)
• Calories: 280
• Total Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 310mg
• Total Carbohydrate: 31g
• Dietary Fiber: 7g
• Total Sugars: 14g
• Protein: 6g