Harvest Delight
A vibrant and wholesome fall salad packed with roasted squash, cranberries, and toasted pecans, perfect for a cozy meal.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups butternut squash, peeled and cubed
- 0.5 cup dried cranberries
- 0.75 cup toasted pecans, chopped
- 4 cups mixed salad greens
- 0.25 cup feta cheese, crumbled optional
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, whisk together remaining olive oil and balsamic vinegar to make the dressing.
- Add roasted squash, dried cranberries, pecans, and salad greens to the bowl with dressing. Toss gently to combine.
- Sprinkle feta cheese over the salad if using, and serve immediately.
Notes
This salad is perfect for fall gatherings and can be customized with your favorite nuts or dried fruit.