Description
A warm and comforting salad perfect for autumn, featuring seasonal vegetables and a rich dressing.
Ingredients
Scale
- 2 cups mixed greens
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
- In a large bowl, combine mixed greens, roasted squash, cranberries, feta, and pecans.
- Whisk together remaining olive oil, balsamic vinegar, honey, salt, and pepper.
- Drizzle dressing over the salad and toss gently.
- Serve immediately.
Notes
- For extra crunch, toast pecans before adding.
- Swap feta for goat cheese if preferred.
- Add grilled chicken for protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
