Description
A vibrant salad that celebrates the flavors of fall with Honeycrisp apples, creamy feta, and roasted butternut squash.
Ingredients
Scale
- 1 large Honeycrisp apple, thinly sliced
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 cups mixed salad greens (arugula, spinach, or spring mix)
- ⅓ cup feta cheese, crumbled
- ⅓ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- ¼ red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss butternut squash with 1 tablespoon olive oil, salt, and pepper, then spread on a baking dish.
- Roast the squash for 20 to 25 minutes until golden and tender.
- In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, Dijon mustard, and honey or maple syrup. Season with salt and pepper.
- In a large mixing bowl, layer 6 cups of mixed greens, roasted squash, dried cranberries, chopped nuts, onion, and apple.
- Sprinkle crumbled feta over the salad.
- Drizzle with the vinaigrette and toss gently.
Notes
Consider adding roasted Brussels sprouts or pomegranate seeds for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg