Description
A delicious and nutritious salad featuring seasonal ingredients perfect for fall.
Ingredients
Scale
- 4 cups mixed greens (such as spinach, arugula, and kale)
- 1 cup roasted butternut squash, cubed
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until tender and slightly caramelized. Let cool.
- In a large bowl, combine the mixed greens, cooked quinoa, dried cranberries, chopped pecans, feta cheese, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss gently to combine.
- Add the roasted butternut squash to the salad and toss lightly. Serve immediately or chill in the refrigerator for about 30 minutes before serving for a refreshing taste.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Swap out the pecans for walnuts or almonds for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg