Description
Indulge in the flavors of autumn with this vibrant Fall Harvest Salad featuring roasted butternut squash, crisp apples, and crunchy nuts. Drizzled with a tangy balsamic vinaigrette, this salad is not just a feast for the eyes but also a delightful blend of sweet and savory flavors that will warm your heart. Perfect for family gatherings or cozy dinners, this dish embodies the essence of fall in every bite.
Ingredients
Scale
- 2 cups cubed butternut squash (about 1 medium squash)
- 2 medium apples (e.g., Honeycrisp or Granny Smith), sliced
- 4 cups baby spinach, washed
- 1/2 cup crumbled feta cheese
- 1/3 cup walnuts or pecans, toasted
- 3 tbsp balsamic vinaigrette
Instructions
- Preheat oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.
- Roast the squash for 25 minutes until golden and tender.
- While the squash roasts, slice the apples into wedges.
- In a large bowl, combine baby spinach and toasted walnuts or pecans.
- Once the squash cools slightly, add it along with crumbled feta to the salad bowl.
- Drizzle everything generously with balsamic vinaigrette and toss gently to combine.
- Serve immediately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 240g)
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg