Description
A fresh and seasonal salad featuring autumn ingredients.
Ingredients
Scale
- 4 cups mixed greens
- 1 cup roasted butternut squash, diced
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes.
- In a large bowl, combine mixed greens, roasted squash, pomegranate seeds, feta, walnuts, cranberries, and red onion.
- Drizzle balsamic vinaigrette over the salad and toss gently to combine.
- Serve immediately.
Notes
- Feel free to add your favorite protein for a heartier meal.
- Substitute feta with goat cheese if preferred.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Fall Harvest Salad, Autumn Salad, Seasonal Salad