Description
This Healthy Fall Salad is a vibrant and nutritious mix of fresh greens, roasted butternut squash, crisp apples, dried cranberries, creamy goat cheese, crunchy nuts, and pumpkin seeds, all tossed in a tangy balsamic vinaigrette. Perfect for a refreshing meal that captures the essence of autumn flavors while offering a wholesome, satisfying dish.
Ingredients
Scale
Salad Ingredients
- 2 cups mixed greens (such as kale, baby spinach, and arugula)
- 1 cup roasted butternut squash, cubed
- ½ cup sliced apples (such as Honeycrisp or Fuji)
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese or feta cheese
- ¼ cup chopped pecans or walnuts
- 2 tablespoons pumpkin seeds
Dressing
- 3 tablespoons balsamic vinaigrette dressing
- Salt and pepper to taste
- 1 tablespoon olive oil (for roasting the squash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the squash.
- Prepare Butternut Squash: Spread the cubed butternut squash in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the squash evenly.
- Roast Squash: Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized at the edges. Remove from oven and allow it to cool slightly.
- Prepare Greens: While roasting, wash and dry the mixed greens thoroughly, then place them in a large salad bowl.
- Add Fruits and Cheese: Add the sliced apples, dried cranberries, and crumbled goat cheese or feta cheese to the bowl of greens.
- Combine Squash with Salad: Once the roasted butternut squash has cooled a bit, add it to the salad bowl.
- Add Nuts and Seeds: Sprinkle the chopped pecans or walnuts and pumpkin seeds over the salad for a delightful crunch.
- Toss with Dressing: Drizzle the balsamic vinaigrette dressing over the salad and gently toss all ingredients to combine evenly.
- Season: Taste and adjust seasoning with additional salt and pepper, if necessary.
- Serve: Serve the salad immediately to enjoy the fresh, fall-inspired flavors and textures.
Notes
- You can substitute goat cheese with feta or omit for a dairy-free version.
- Use your choice of nuts—pecans or walnuts provide great texture and flavor.
- For added protein, grilled chicken or chickpeas can be mixed in.
- Make sure to let the roasted squash cool slightly before adding, to avoid wilting the greens.
- Feel free to adjust the amount of dressing to your taste preference.
- This salad is best served fresh but can be stored in the refrigerator for up to a day without dressing.
