Seasonal Delights: Crafting a Fall Harvest Salad
Fall Harvest Salad made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 4 cups mixed greens
- 1 cup roasted butternut squash cubed
- 1/2 cup cranberries dried
- 1/2 cup pecans toasted
- 1 apple thinly sliced
- 1/4 red onion thinly sliced
- 1/4 cup feta cheese crumbled
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the butternut squash by peeling and cubing it.
- Spread the squash on a baking sheet and roast for 25-30 minutes or until tender.
- While the squash is roasting, prepare the vinaigrette by whisking together olive oil, apple cider vinegar, maple syrup, salt, and pepper in a bowl.
- Toast the pecans in a skillet over medium heat until fragrant, about 5 minutes.
- In a large salad bowl, combine mixed greens, roasted squash, dried cranberries, apple slices, red onion, and feta cheese.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Top the salad with toasted pecans before serving.
- Serve immediately and enjoy!