Description
Savor the flavors of fall with a vibrant autumn salad, featuring roasted butternut squash, crisp apples, and toasted walnuts, all drizzled with a tangy balsamic vinaigrette.
Ingredients
Scale
For the Salad:
- 4 cups mixed greens (arugula, spinach, kale)
- 1 medium butternut squash, peeled and diced
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 medium apples (Honeycrisp or Granny Smith), cored and sliced
- 1/2 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil for dressing
- 1 tbsp honey or maple syrup
- Salt and pepper to taste for dressing
Instructions
- 1. Roast the Butternut Squash
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25–30 minutes until golden brown.
- 2. Prepare the Greens
- Wash and thoroughly dry the mixed greens using a salad spinner or paper towels for crispness.
- 3. Chop the Apples
- Core and slice the apples into thin wedges. Toss lightly in lemon juice to prevent browning.
- 4. Toast the Walnuts
- In a skillet over medium heat, toast the walnuts for about 5–7 minutes until fragrant.
- 5. Make the Vinaigrette
- Whisk together balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper in a small bowl or jar.
- 6. Assemble Your Salad
- In a large bowl, combine roasted butternut squash, mixed greens, apple slices, toasted walnuts, and crumbled feta cheese. Drizzle with vinaigrette just before serving and toss gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad (about 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg