Harvest Salad Recipe
mixed greens, butternut squash, red onions, feta cheese, candied pecans, apple cider vinaigrette (VT, GF)
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Ingredients
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Salad Base
Apple Cider Vinaigrette
Method
Salad Preparation
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash on a baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat evenly and roast for 25-30 minutes, or until tender and slightly caramelized.
- 2
Prepare the Salad Base
In a large salad bowl, combine the mixed greens, thinly sliced red onion, crumbled feta cheese, and candied pecans. Once the butternut squash is done roasting, let it cool slightly before adding it to the salad.
Vinaigrette Preparation
- 3
Make the Apple Cider Vinaigrette
In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper. Taste and adjust seasoning as needed.
Assembly
- 4
Combine and Serve
Pour the vinaigrette over the salad and toss gently to combine all ingredients. Serve immediately as a refreshing side dish or light meal.