Fall Harvest Salad Recipe

Time45m

Serves4

A vibrant salad featuring seasonal greens, roasted nuts, and a tangy vinaigrette.

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Ingredients

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1
Prepare the Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized. Allow to cool.
2
Toast the Nuts
In a dry skillet over medium heat, toast the pecans or walnuts for about 5-7 minutes, stirring frequently until fragrant and golden. Remove from heat and let cool.
3
Assemble the Salad
In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, crumbled feta cheese, toasted nuts, and sliced apple.
4
Make the Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, salt, and pepper to taste.
5
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.