Description

Autumnal salads are vibrant, hearty dishes featuring seasonal fall produce like roasted squash, apples, pears, nuts, and tangy cheese. Balanced with sweet, savory, and earthy flavors, they’re nourishing, colorful, and perfect as a side dish or main course.

Ingredients

6 cups mixed greens (arugula, spinach, or kale)
2 cups roasted butternut squash or sweet potatoes, cubed
2 apples or pears, thinly sliced
1/2 cup dried cranberries or pomegranate seeds
1/2 cup toasted pecans or walnuts
1/3 cup crumbled goat cheese or feta
1 cup cooked grains (optional: farro, quinoa, or wild rice)
1/4 cup olive oil
2 tbsp balsamic vinegar or apple cider vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C). Toss cubed squash or sweet potatoes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and caramelized. Let cool slightly.
Arrange the mixed greens in a large serving bowl or platter.
Top with sliced apples or pears, roasted squash, dried cranberries, and toasted nuts.
Sprinkle crumbled goat cheese or feta over the salad.
If desired, add cooked grains for a heartier dish.
In a small jar, whisk together olive oil, vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
Drizzle dressing over the salad just before serving and toss gently to combine.

Notes

To prevent apples from browning, toss slices in lemon juice before adding.Roasted vegetables and grains can be prepared up to 4 days in advance.Keep dressing separate until ready to serve for the freshest salad.For a vegan version, omit cheese or use a plant-based substitute.Customize with different nuts, fruits, or cheeses to suit your taste.

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 280
Sugar: 15 g
Sodium: 220 mg
Fat: 17 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 10 mg