Autumn Harvest Salad Recipe
Spring Greens, Roasted Squash, Dried Cranberries, Feta, Shaved Red Onion, Candied Pecans, Apple Cranberry Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Roasted Squash
Preheat the oven to 400°F (200°C). Cut the squash in half, remove the seeds, and slice into cubes. Toss the squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden brown.
Assemble the Salad
In a large bowl, combine the spring greens, roasted squash, dried cranberries, crumbled feta, shaved red onion, and candied pecans. Toss gently to combine.
Dress the Salad
Drizzle the apple cranberry vinaigrette over the salad and toss to coat evenly. Adjust seasoning to taste.
Serve
Serve immediately as a side dish or a light main course.
