Irresistible 4-Step Fall Harvest Salad You Crave
A hearty salad with roasted root vegetables, apples, and pecans, tossed in a maple vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups mixed greens
- 1 cup roasted butternut squash
- 1 cup roasted Brussels sprouts
- 1 apple, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup pecans, toasted
- 1/4 cup crumbled feta cheese (optional)
- For the vinaigrette: 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 25 minutes until tender and lightly browned.
- While vegetables roast, prepare the vinaigrette. Whisk together olive oil, vinegar, maple syrup, mustard, salt, and pepper.
- In a large bowl, combine mixed greens, roasted vegetables, apple slices, cranberries, pecans, and feta cheese.
- Drizzle with vinaigrette and toss gently to coat. Serve immediately.
Notes
- You can substitute goat cheese for feta.
- Add grilled chicken for extra protein.
Nutrition
- Serving Size: 1 serving (without feta)
- Calories: 280
- Sugar: 14g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://www.recipekitchenhub.com/fall-harvest-salad-recipe/