Description
A vibrant and nutritious salad that captures the essence of fall with roasted butternut squash, pomegranate seeds, candied pecans, and feta cheese, all drizzled with a homemade maple vinaigrette.
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, kale)
- 1 medium butternut squash, peeled and cubed (about 2 cups)
- 1 cup pomegranate seeds
- 1/2 cup candied pecans
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil (for roasting squash)
- Salt and black pepper (to taste)
- 2 tablespoons maple syrup (for dressing)
- 2 tablespoons apple cider vinegar (for dressing)
- 1 teaspoon Dijon mustard (for dressing)
- 1/4 cup olive oil (for dressing)
- 1/4 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
Instructions
- Rinse and dry the mixed greens thoroughly.
- Preheat the oven to 400°F (200°C) and prepare the butternut squash by peeling and cubing it.
- Toss the cubed squash with olive oil, salt, and pepper, then roast for 25-30 minutes.
- While the squash is roasting, prepare the pomegranate seeds and candied pecans.
- Make the maple vinaigrette by combining maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper in a bowl or jar.
- In a large salad bowl, combine the mixed greens, roasted squash, pomegranate seeds, candied pecans, and feta cheese.
- Drizzle the vinaigrette over the salad and toss gently before serving.
Notes
- Customize with optional add-ins like sliced apples, grilled chicken, or chickpeas.
- For a spicy kick, consider adding jalapeños or red pepper flakes.
- Presentation is key; layer ingredients for a beautiful display.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Autumn Harvest Salad, Fall Salad, Healthy Salad, Roasted Butternut Squash Salad