Description
This Autumn Salad combines a mix of seasonal greens with roasted butternut squash, crisp apples, dried cranberries, and creamy goat cheese, all tossed in a flavorful maple-Dijon dressing. It’s a perfect dish for fall gatherings or as a light meal on its own.
Ingredients
Scale
Mixed Greens:
- 6 cups mixed greens (such as arugula, spinach, and baby kale)
Additional Ingredients:
- 1 small apple (thinly sliced)
- 1/2 cup roasted butternut squash (cubed)
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 1/4 cup crumbled goat cheese or feta
- 2 tablespoons pumpkin seeds (optional)
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Pinch of salt and pepper
Instructions
- Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
- Assemble the Salad: In a large mixing bowl, combine the greens, apple slices, roasted butternut squash, cranberries, pecans or walnuts, and goat cheese. Drizzle with the dressing just before serving and toss gently to combine.
- Finish and Serve: Sprinkle pumpkin seeds on top if using. Serve immediately.
Notes
- You can roast the butternut squash ahead of time for convenience.
- Pears can be used instead of apples, and blue cheese makes a bold substitution for goat cheese.
- For a heartier version, add quinoa or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if squash is pre-roasted)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
