Description
A cozy and fresh salad perfect for autumn, featuring roasted vegetables and a honey-mustard vinaigrette.
Ingredients
Scale
- 1 butternut squash (or sweet potato), cubed
- 4 cups kale or spinach, chopped
- 1 apple or pear, diced
- 1 small red onion, thinly sliced
- 1 cup walnuts, toasted
- 1 cup cranberries (dried)
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash (or sweet potato) with olive oil, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until golden.
- In a large bowl, combine chopped kale or spinach, diced apple or pear, sliced red onion, toasted walnuts, cranberries, and feta cheese.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
- Add the roasted butternut squash (or sweet potato) to the salad bowl and drizzle with vinaigrette; toss to combine.
- Serve immediately or store dressing and greens separately for meal prep.
Notes
For meal prep, roast veggies ahead, store in the fridge, then warm slightly before adding to greens. For nut allergies, swap walnuts with pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg