Description
A vibrant and wholesome salad featuring the best flavors of fall—roasted squash, crisp apples, crunchy pecans, and tangy goat cheese over a bed of greens.
Ingredients
Units
Scale
- 4 cups mixed salad greens
- 1 cup roasted butternut squash, cubed
- 1 apple, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup candied pecans
- 1/4 cup crumbled goat cheese
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with a little olive oil, salt, and pepper, then roast for 20-25 minutes or until tender. Let cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl, combine salad greens, roasted squash, apple slices, dried cranberries, and candied pecans.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with crumbled goat cheese and serve immediately.
Notes
- Substitute feta cheese if goat cheese isn’t available.
- Pear slices can be used in place of apple for a different flavor profile.
- Add grilled chicken or quinoa for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg