Fall Salad
Celebrate the cozy flavors of autumn with this vibrant Fall Salad, a perfect blend of wholesome roasted butternut squash, crunchy Honeycrisp apples, sweet dried cranberries, and toasted pecans. Nestled on a bed of fresh mixed greens and garnished with creamy feta cheese, this salad is elevated by a tangy homemade maple Dijon vinaigrette that ties all the flavors together beautifully. Perfect for a healthy lunch or a stunning side dish, this salad combines seasonal ingredients and simple prep for a dish that's as visually appealing as it is delicious. Ready in under 45 minutes and packed with fall-inspired flavors, this recipe is a must-try for your seasonal menu.
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Recipe Information
Ingredients
- 1 small (about 1 lb) butternut squash
- 3 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 5 cups mixed greens
- 1 large honeycrisp apple
- 0.5 cups dried cranberries
- 0.5 cups pecans
- 0.5 cups feta cheese
- 2 tablespoons maple syrup
- 1 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 0.25 teaspoons garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1-inch cubes. Spread them on a baking sheet lined with parchment paper.
Drizzle 2 tablespoons of olive oil over the squash, then sprinkle with ground cinnamon, 0.5 teaspoons salt, and 0.25 teaspoons black pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 25-30 minutes, flipping halfway through, until tender and caramelized. Remove from the oven and let it cool slightly.
While the squash is roasting, prepare the maple Dijon vinaigrette. In a small bowl or jar, whisk together the maple syrup, Dijon mustard, apple cider vinegar, extra virgin olive oil, garlic powder, 0.5 teaspoons salt, and 0.25 teaspoons black pepper. Set aside.
Core and thinly slice the apple into wedges.
In a large serving bowl, add the mixed greens. Top with the roasted butternut squash, apple slices, dried cranberries, pecans, and crumbled feta cheese.
Drizzle the salad with the maple Dijon vinaigrette and toss gently to combine.
Serve immediately and enjoy the vibrant flavors of fall!
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3456 mg | 150% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 112.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 702 mg | 54% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2443 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
