Description
This Healthy Fall Salad combines nutrient-packed mixed greens with roasted butternut squash, crisp apples, dried cranberries, tangy goat cheese, crunchy nuts, and pumpkin seeds, all tossed in a flavorful balsamic vinaigrette. It’s a perfect seasonal dish that offers a balance of sweet, savory, and nutty flavors, ideal for a light lunch or a nourishing side.
Ingredients
Scale
Salad Ingredients
- 2 cups of mixed greens (such as kale, baby spinach, and arugula)
- 1 cup of roasted butternut squash, cubed
- ½ cup of sliced apples (such as Honeycrisp or Fuji)
- ¼ cup of dried cranberries
- ¼ cup of crumbled goat cheese or feta cheese
- ¼ cup of chopped pecans or walnuts
- 2 tablespoons of pumpkin seeds
Dressing & Seasoning
- 3 tablespoons of balsamic vinaigrette dressing
- Salt and pepper to taste
- 1 tablespoon olive oil (for roasting squash)
Instructions
- Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Prepare Squash: Spread the cubed butternut squash on the baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to make sure each piece is evenly coated.
- Roast Squash: Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized around the edges. Once done, remove from the oven and allow it to cool slightly.
- Prepare Greens: While the squash is roasting, wash and dry the mixed greens thoroughly. Place them into a large salad bowl.
- Add Fruits and Cheese: To the greens, add the sliced apples, dried cranberries, and crumbled goat cheese or feta cheese.
- Incorporate Roasted Squash: After cooling slightly, add the roasted butternut squash to the salad bowl.
- Add Nuts and Seeds: Sprinkle the chopped pecans or walnuts and pumpkin seeds over the salad for added crunch and nutrition.
- Dress the Salad: Drizzle the balsamic vinaigrette dressing over the salad and gently toss to combine all the ingredients evenly.
- Season: Taste the salad and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve immediately for the best texture and flavor, enjoying a fresh and nutritious fall-inspired salad.
Notes
- For a vegan version, omit the goat cheese or feta, or replace with a plant-based cheese alternative.
- To make the salad more filling, add a serving of cooked quinoa or grilled chicken.
- You can prepare the roasted butternut squash in advance and store it in the refrigerator for up to 3 days.
- If balsamic vinaigrette is not available, a simple mix of olive oil, balsamic vinegar, Dijon mustard, and honey works well as a substitute.
- Be sure to dry the greens properly to prevent a soggy salad.
