Description
A fresh and nutritious harvest salad packed with seasonal ingredients. Perfect for a light lunch or a side dish.
Ingredients
Scale
- 4 cups mixed greens (spinach, kale, arugula)
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinaigrette
Instructions
- Wash and dry the mixed greens.
- Roast the butternut squash at 400°F for 20 minutes.
- Toss the greens, roasted squash, cranberries, feta, and walnuts in a large bowl.
- Drizzle with balsamic vinaigrette and serve immediately.
Notes
- Substitute goat cheese for feta if preferred.
- Add grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: harvest salad, fall salad, healthy salad, vegetarian salad