Autumn Harvest Salad
A vibrant blend of fresh greens, roasted butternut squash, and sweet cranberries, this Autumn Harvest Salad captures the essence of fall with its colorful ingredients and delightful flavors.
Ingredients
For the Salad
- 4 cups mixed greens A mix of spinach, arugula, and romaine.
- 1 cup roasted butternut squash, cubed Sweet and nutty, adds warmth.
- 1/2 cup dried cranberries Adds tartness and a chewy texture.
- 1/2 cup walnuts, chopped Provides crunch and healthy fats.
- 1/2 cup feta cheese, crumbled Creamy and tangy, adds richness.
- 1/4 cup red onion, thinly sliced Adds sharpness and flavor.
- 1/4 cup balsamic vinaigrette Ties all flavors together.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet.
- Bake for 25-30 minutes until tender and caramelized.
- In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, chopped walnuts, crumbled feta cheese, and thinly sliced red onion.
- Drizzle with balsamic vinaigrette and toss gently.
- Serve immediately and enjoy.
Notes
Let roasted butternut squash cool slightly before combining with greens to maintain their crispness. Store leftovers in an airtight container for up to three days, keeping the dressing separate.