Description
Enjoy the flavors of fall with this refreshing Autumn Glow Salad featuring a mix of baby greens, roasted butternut squash, apples, quinoa, dried cranberries, goat cheese, and toasted pecans tossed in a zesty lemon dressing.
Ingredients
Mixed Baby Greens:
4 cups
Roasted Butternut Squash Cubes:
1 cup
Apple (thinly sliced):
1 medium
Cooked Quinoa:
1/2 cup
Dried Cranberries:
1/4 cup
Crumbled Goat Cheese:
1/4 cup
Chopped Toasted Pecans:
1/4 cup
Extra-Virgin Olive Oil:
2 tablespoons
Fresh Lemon Juice:
2 tablespoons
Dijon Mustard:
1 teaspoon
Honey:
1 teaspoon
Salt and Black Pepper:
to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Butternut Squash: Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized; let cool.
- Make Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Assemble Salad: In a large bowl, combine baby greens, roasted butternut squash, apple slices, quinoa, cranberries, goat cheese, and pecans.
- Add Dressing: Drizzle lemon dressing over the salad and toss gently to combine.
- Serve: Serve immediately.
Notes
- Try roasted sweet potato instead of butternut squash or feta instead of goat cheese.
- Add grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Raw, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 10g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
