Autumn harvest salad: Discover a delightful recipe!
A refreshing and nutritious autumn harvest salad featuring seasonal ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups mixed greens
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- In a large bowl, combine mixed greens, roasted butternut squash, cranberries, walnuts, feta cheese, and red onion.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Serve immediately and enjoy your autumn harvest salad!
Notes
- Feel free to add other seasonal fruits or nuts.
- This salad can be made ahead of time; just add the dressing right before serving.
- For a vegan option, omit the feta cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg