Name: Roasted Fall Harvest Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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

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Dinner

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.

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

Roasted Fall Harvest Salad

食材

步驟

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