Description
A vibrant and nutritious autumn harvest salad featuring fresh greens, roasted butternut squash, pomegranate seeds, and candied pecans, perfect for celebrating the flavors of fall.
Ingredients
Scale
- Mixed greens (spinach, arugula, kale)
- 1 medium butternut squash, cubed
- 2 tablespoons olive oil
- 1 cup pomegranate seeds
- 1 cup candied pecans
- 1/2 cup feta cheese, crumbled
- 1 red onion, thinly sliced
- For the vinaigrette: 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1/4 cup olive oil
Instructions
- Gather all your ingredients.
- Prepare the vegetables: peel and cube the butternut squash and thinly slice the red onion.
- If using grains, cook them according to package instructions and let cool.
- Toast the nuts in a dry skillet over medium heat for 5-7 minutes if using raw nuts.
- Mix the dressing by combining maple syrup, apple cider vinegar, and Dijon mustard, then whisk in olive oil.
- In a large salad bowl, combine mixed greens, roasted butternut squash, pomegranate seeds, nuts, feta cheese, and red onion.
- Drizzle the vinaigrette over the salad just before serving and toss gently.
Notes
- For added heartiness, consider including grains like quinoa or farro.
- Customize with seasonal ingredients like roasted Brussels sprouts or sliced apples.
- Presentation is key; use a large, shallow bowl for serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: autumn harvest salad, fall salad, healthy salad, seasonal ingredients