Description
This Healthy Fall Salad is a vibrant, nutritious blend of mixed greens, roasted butternut squash, crisp apples, dried cranberries, creamy goat or feta cheese, and crunchy nuts and seeds, all tossed in a tangy balsamic vinaigrette. Perfectly capturing the flavors of autumn, this salad is easy to prepare, balancing sweet, savory, and nutty elements for a refreshing and wholesome meal or side dish.
Ingredients
Scale
Salad
- 2 cups of mixed greens (such as kale, baby spinach, and arugula)
- 1 cup of roasted butternut squash, cubed
- ½ cup of sliced apples (such as Honeycrisp or Fuji)
- ¼ cup of dried cranberries
- ¼ cup of crumbled goat cheese or feta cheese
- ¼ cup of chopped pecans or walnuts
- 2 tablespoons of pumpkin seeds
Dressing & Seasoning
- 3 tablespoons of balsamic vinaigrette dressing
- Salt and pepper to taste
- Olive oil (for roasting, about 1 tablespoon)
Instructions
- Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for roasting the squash.
- Prepare Butternut Squash: Spread the cubed butternut squash in a single layer on the baking sheet. Drizzle with about 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss the cubes until they are evenly coated with the oil and seasoning.
- Roast Squash: Roast the squash in the oven for 25-30 minutes, or until tender and slightly caramelized at the edges. Remove from the oven and allow to cool slightly before adding to the salad.
- Prepare Greens: While the squash roasts, thoroughly wash and dry the mixed greens. Place them in a large salad bowl to create the base of your salad.
- Add Fresh Ingredients: Add the sliced apples, dried cranberries, and crumbled goat or feta cheese to the bowl of greens.
- Incorporate Roasted Squash: Once the roasted butternut squash has cooled to a warm temperature, add it to the bowl with the greens and other ingredients.
- Add Nuts and Seeds: Sprinkle the chopped pecans or walnuts along with the pumpkin seeds over the top of the salad for added texture and flavor.
- Toss Salad: Drizzle the entire salad with 3 tablespoons of balsamic vinaigrette dressing. Gently toss all ingredients together to evenly distribute the dressing and flavors.
- Season: Taste the salad and season with additional salt and pepper if needed, adjusting to your preference.
- Serve: Serve the salad immediately to enjoy the fresh, contrasting flavors and textures.
Notes
- You can substitute goat cheese with feta or omit cheese for a dairy-free version.
- Try using different nuts like almonds or sunflower seeds if preferred.
- Make sure to roast the squash until slightly caramelized for the best sweetness and texture.
- This salad is best served fresh but can be stored in the fridge for up to one day, dressing kept separate.
- For a vegan variation, omit cheese and choose a vegan-friendly vinaigrette.
