Description
Celebrate autumn with this vibrant Fall Harvest Salad, bursting with the flavors and colors of the season. Featuring roasted butternut squash, earthy beets, crispy apples, and crunchy walnuts, all drizzled with a zesty balsamic vinaigrette, this salad is perfect for family gatherings or a cozy dinner at home. Easy to prepare and customizable with your favorite fall ingredients, it’s a dish that impresses at any table.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, kale)
- 2 cups butternut squash, diced
- 1 cup roasted beets, chopped
- 1 cup crispy apples (Granny Smith), sliced
- 1/2 cup walnuts, toasted
- 1/2 cup dried cranberries
- 1/3 cup feta cheese, crumbled
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat your oven to 400°F (200°C).
- Toss diced butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a large bowl, combine mixed greens, apples, walnuts, cranberries, and feta.
- Once roasted squash has cooled slightly, add it to the bowl along with balsamic vinaigrette. Toss gently to coat.
- Serve immediately or chill for about 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 10g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg