Description
Indulge in the flavors of fall with this vibrant and nourishing Fall Harvest Salad with Pumpkin Seeds. This delightful dish combines crunchy apples, sweet roasted butternut squash, and toasted pumpkin seeds, creating a perfect medley that captures the essence of autumn. Ideal for cozy dinners or festive gatherings, this salad is not only a feast for the eyes but also provides a healthy dose of vitamins and minerals. With quick preparation time and customizable options to suit your taste, it’s a versatile dish that will become a seasonal favorite.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, kale)
- 1 medium butternut squash (approximately 2 cups cubed)
- 1 large Honeycrisp or Granny Smith apple (sliced)
- 1/2 cup raw pumpkin seeds (toasted)
- 1/2 cup dried cranberries (unsweetened)
- 1/3 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash; toss with olive oil, salt, and pepper on a lined baking sheet.
- Roast the squash for 25-30 minutes until tender and golden brown.
- Wash and dry mixed greens thoroughly.
- In a large bowl, combine cooled roasted squash, mixed greens, sliced apple, cranberries, feta cheese, and toasted pumpkin seeds.
- Drizzle balsamic vinaigrette over the mixture and toss gently to combine.
- Serve immediately on individual plates or family-style from the bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad (about 250g)
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg