Description
Fall Harvest Salad with Butternut Squash and Apple is a delightful autumn dish that combines sweet roasted butternut squash and crisp apples atop a bed of mixed greens. Each bite offers a beautiful balance of flavors and textures, making it a perfect addition to any holiday gathering or cozy family dinner. Ready in just 30 minutes, this salad is both nutritious and visually appealing, sure to impress your guests!
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 large Honeycrisp apple, sliced
- 4 cups mixed greens (arugula and spinach)
- ½ cup pecans, toasted
- ½ cup dried cranberries
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper; spread on a baking sheet.
- Roast for 25-30 minutes until tender and lightly caramelized, flipping halfway through.
- In a large bowl, mix the greens. Once the squash cools slightly, add it along with sliced apples, toasted pecans, and dried cranberries.
- Whisk together olive oil and balsamic vinegar; season with salt and pepper. Drizzle over the salad before serving and toss gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added crunch, substitute pecans with walnuts or sunflower seeds. Incorporate crumbled feta or goat cheese for creaminess. Store leftovers in an airtight container in the fridge for up to three days.