Are you ready to transform your ordinary salad into a mouthwatering celebration of autumn's most delicious flavors? This Fall Harvest Salad is not just a dish—it's a sensory journey that captures the essence of the season in every single bite! Imagine roasted butternut squash caramelized to perfection, crisp apple chunks, tangy feta, and sweet cranberries dancing together on a bed of fresh mixed greens. This recipe isn't just a salad; it's an experience that will make your taste buds sing and your dinner guests beg for the recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups butternut squash, cubed
- 1 apple, diced
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 4 cups mixed greens
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help caramelize the butternut squash, enhancing its natural sweetness.
- While the oven is heating, prepare the butternut squash. Peel the squash, remove the seeds, and cut it into 1-inch cubes. Place the cubed squash in a bowl.
- Drizzle 2 tablespoons of olive oil over the cubed butternut squash. Season with salt and pepper to taste, and toss until the squash is evenly coated.
- Spread the seasoned butternut squash in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly caramelized, turning halfway through for even cooking.
- While the squash is roasting, prepare the other salad ingredients. Dice the apple into bite-sized pieces, leaving the skin on for added texture and nutrients. Set aside.
- In a large salad bowl, combine the mixed greens, diced apple, dried cranberries, and crumbled feta cheese.
- Once the butternut squash is done roasting, remove it from the oven and let it cool for a few minutes. Add the warm butternut squash to the salad bowl with the other ingredients.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the apple cider vinegar. Drizzle this dressing over the salad and toss gently to combine all the ingredients.
- Season the salad with additional salt and pepper to taste, if desired. Serve immediately for the best flavor and texture.
Tips
- Choose a butternut squash that feels heavy for its size, ensuring maximum flavor and moisture.
- For extra crispiness, consider toasting the cubed squash at a slightly higher temperature (425°F) for a more caramelized exterior.
- Use fresh, crisp apples like Honeycrisp or Gala for the best texture and sweetness.
- If you want to make the salad ahead of time, keep the dressing separate and add just before serving to prevent wilting.
- For a protein boost, add grilled chicken or roasted pecans to make this salad a complete meal.
- Experiment with different cheese varieties like goat cheese or blue cheese for unique flavor profiles.
- Always taste and adjust seasoning just before serving to ensure perfect balance.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 5g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
