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Fall Harvest Salad

A vibrant Fall Harvest Salad featuring butternut squash, apples, cranberries, walnuts, goat cheese, and a balsamic vinaigrette.
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A crisp autumn salad with roasted squash, apples, walnuts, and cranberries, topped with a maple vinaigrette. Perfect for weeknight dinners or holiday gatherings.

Ingredients

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  • 2 cups mixed greens (kale, spinach, or arugula)
  • 1 cup roasted butternut squash, cubed
  • 1 apple, thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup walnuts, chopped
  • 2 tbsp crumbled feta cheese (optional)
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until tender.
  2. In a small bowl, whisk together remaining olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
  3. In a large bowl, combine mixed greens, roasted squash, apple slices, cranberries, and walnuts.
  4. Drizzle the dressing over the salad and toss gently to coat.
  5. Top with crumbled feta cheese if desired. Serve immediately.

Notes

  • For extra crunch, toast the walnuts in a dry pan for 2-3 minutes.
  • Swap butternut squash with roasted sweet potatoes if preferred.
  • Make it vegan by omitting the feta cheese.

Nutrition

Find it online: https://carlacooking.com/fall-harvest-salad-recipe-with-apple-squash/