Description
A colorful and wholesome fall-inspired salad made with mixed greens, roasted vegetables, crisp apples, toasted nuts, and tangy vinaigrette. This Harvest Salad is the perfect balance of sweet, savory, and crunchy flavors.
Ingredients
- 6 cups mixed greens (such as spinach, arugula, or spring mix)
- 2 cups roasted butternut squash or sweet potatoes, cubed
- 1 apple or pear, thinly sliced
- ¼ cup dried cranberries or pomegranate seeds
- ½ cup goat cheese or feta cheese, crumbled
- ½ cup pecans or walnuts, toasted
- ¼ red onion, thinly sliced
- 3 tablespoons olive oil
- 1 ½ tablespoons apple cider vinegar or balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash or sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes or until tender and slightly caramelized. Let cool slightly.
- In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper to make the vinaigrette.
- In a large salad bowl, combine mixed greens, roasted vegetables, sliced apples or pears, dried cranberries, toasted nuts, and red onion.
- Add crumbled cheese on top and drizzle with vinaigrette.
- Toss gently until everything is evenly coated. Serve immediately or refrigerate until ready to serve.
Notes
For added protein, top with grilled chicken, salmon, or roasted chickpeas.To make it vegan, omit the cheese or use a dairy-free alternative and use maple syrup in the dressing.Add cooked quinoa or farro for extra heartiness.Store salad and dressing separately to keep it fresh for up to 3 days.Toss apples in lemon juice to prevent browning if prepping ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
