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–+ servings
Sophie

Autumn Harvest Salad: A Delicious Fall Flavor Boost

A delicious and nutritious salad featuring seasonal ingredients perfect for fall.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a large bowl, combine the mixed greens, cooked quinoa, dried cranberries, chopped pecans, feta cheese, and red onion.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
  4. Pour the dressing over the salad mixture and toss gently to combine.
  5. 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.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 28gProtein: 9gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 15mgSodium: 200mgFiber: 5gSugar: 10g

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.

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