Fall Harvest Salad
Fall Harvest Salad is a vibrant and delicious combination of fresh greens, roasted butternut squash, tangy feta cheese, and crunchy pecans. This salad captures the essence of autumn with its sweet and savory flavors, making it a perfect centerpiece for any fall gathering. Quick and easy to prepare, this dish is as visually appealing as it is flavorful, ensuring that every bite brings warmth and comfort.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 cups mixed greens (arugula or spinach)
- 2 cups butternut squash, peeled and cubed
- 1 cup crumbled feta cheese
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries (unsweetened if preferred)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for about 20-25 minutes until golden brown and tender.
- In a large bowl, combine mixed greens with olive oil and balsamic vinegar; toss to coat lightly.
- Once the squash has cooled slightly, add it along with feta cheese, pecans, and cranberries to the bowl. Mix gently.
- Serve immediately for the freshest flavor.
Nutrition
- Serving Size: 1 bowl (approximately 200g)
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg
Keywords: - For added crunch, consider swapping pecans with walnuts or adding roasted chickpeas. - Dress the salad just before serving to keep greens crisp.