Description
This Fall Salad is a delightful mix of mixed greens, roasted butternut squash, crisp apples, candied pecans, and tangy goat cheese, all tossed in a maple-Dijon dressing. Perfect for autumn gatherings or a healthy meal any day.
Ingredients
Scale
Mixed Greens:
- 6 cups mixed salad greens (such as arugula, baby spinach, or spring mix)
Apple:
- 1 large Honeycrisp or Gala apple thinly sliced
Roasted Butternut Squash:
- 1 cup roasted butternut squash cubes (cooled)
Pecans:
- 1/2 cup candied or toasted pecans
Dried Cranberries:
- 1/4 cup dried cranberries
Goat Cheese or Feta Cheese:
- 1/4 cup crumbled goat cheese or feta cheese
Pumpkin Seeds (optional):
- 2 tablespoons pumpkin seeds
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until smooth.
- Salad: In a large bowl, combine mixed greens, sliced apple, roasted butternut squash, pecans, cranberries, goat cheese, and pumpkin seeds. Just before serving, drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
- For extra crunch, add sliced radishes or thinly sliced red onion.
- Roasted sweet potatoes can be used instead of butternut squash.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (for roasting squash, if needed)
- Category: Salad
- Method: No-Cook, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 13g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
