Fall Harvest Salad with Roasted Butternut and Apples
Fall Harvest Salad with Roasted Butternut and Apples is a vibrant autumn dish that combines the sweetness of roasted butternut squash and crisp apples with a mix of fresh greens. This colorful salad is topped with crunchy walnuts and tangy feta cheese, all tossed in a delightful honey-balsamic dressing. Perfect for cozy family dinners or festive gatherings, it captures the essence of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 large Honeycrisp apple, diced
- 4 cups mixed greens (arugula and baby spinach)
- 1/2 cup walnuts, toasted
- 1/4 cup dried cranberries
- 1/3 cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- 1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash.
- 2. Toss the squash with olive oil and salt on a parchment-lined baking sheet. Roast for 25-30 minutes until golden brown.
- 3. While roasting, toast walnuts in a skillet over medium heat for about 5 minutes.
- 4. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- 5. In a large bowl, combine mixed greens, roasted squash, diced apple, toasted walnuts, dried cranberries, and crumbled feta. Drizzle with dressing before serving.
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 320
- Sugar: 16g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg