Description

Embrace the flavors of fall with this vibrant autumn salad, featuring a delightful blend of mixed greens, roasted butternut squash, crunchy pecans, and tangy feta cheese. Drizzled with a light balsamic vinaigrette, this dish is not only visually stunning but also packed with nutrients. Perfect for cozy gatherings or as a refreshing main dish, each bite brings warmth and nostalgia.

Ingredients

Scale

4 cups mixed greens (spinach and arugula)
2 cups butternut squash, cubed
1/2 cup pecans, toasted
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
3 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown.
In a dry skillet over medium heat, toast the pecans for about 5 minutes until fragrant.
In a small bowl, whisk together the remaining olive oil and balsamic vinegar; season with salt and pepper to taste.
In a large bowl, combine the mixed greens, roasted butternut squash, toasted pecans, dried cranberries, and crumbled feta cheese.
Drizzle the dressing over the salad and toss gently before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 salad bowl (approx. 250g)
Calories: 345
Sugar: 11g
Sodium: 220mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 8g
Cholesterol: 15mg

Keywords: Feel free to substitute ingredients based on seasonal availability; roasted sweet potatoes or walnuts can be great additions. For optimal freshness, dress the salad just before serving.