Description
Classic Fall Harvest Salad with Maple Vinaigrette is a delightful celebration of autumn flavors. This vibrant salad features a mix of crispy greens, sweet roasted butternut squash, tart cranberries, and crunchy toasted nuts, all tossed in a luscious maple vinaigrette. Perfect as a centerpiece for family gatherings or cozy dinners, this dish not only nourishes the body but also warms the soul with every bite.
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, kale)
- 2 cups butternut squash, diced
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts
- 1/2 cup crumbled feta cheese
- 3 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25-30 minutes until golden brown.
- In a large mixing bowl, combine washed and dried mixed greens.
- In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until emulsified.
- Once the squash has cooled slightly, combine it with the mixed greens, cranberries, nuts, and feta in the mixing bowl.
- Drizzle the vinaigrette over the salad before serving and toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg