Description
Embrace the essence of autumn with this vibrant Fall Harvest Salad, featuring a delightful medley of crisp apples, roasted butternut squash, and peppery arugula. Tossed in a tangy maple vinaigrette, this salad is not just a feast for the eyes but also a heartwarming dish perfect for any gathering. Quick to prepare and bursting with seasonal flavors, it’s an ideal addition to your holiday table or casual dinner parties.
Ingredients
Scale
- 4 cups mixed greens (arugula and spinach)
- 2 cups butternut squash, peeled and cubed
- 1 large Honeycrisp apple, sliced
- ½ cup pecans, toasted
- ½ cup feta cheese, crumbled
- 3 tbsp pure maple syrup
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
- In a large bowl, combine mixed greens.
- Once cool, add roasted squash, sliced apple, and toasted pecans.
- Whisk together olive oil, red wine vinegar, maple syrup, salt, and pepper in a small bowl.
- Drizzle dressing over the salad before serving and toss gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg