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Seasonal Splendor: A Fall Harvest Salad Recipe

Fall Harvest Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cups mixed salad greens
  • 1 cup butternut squash cubed
  • 1 cup roasted Brussels sprouts halved
  • 1 apple thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup walnuts toasted
  • 1/4 cup dried cranberries
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
  3. Roast the vegetables for 20-25 minutes, or until golden brown and tender, stirring halfway through.
  4. While the vegetables are roasting, prepare the salad dressing by whisking together remaining olive oil and apple cider vinegar.
  5. In a large bowl, combine the mixed greens, sliced apples, crumbled feta, toasted walnuts, and dried cranberries.
  6. Once the vegetables are roasted, add them to the salad bowl and toss gently to combine all ingredients with the dressing.
  7. Adjust seasoning with additional salt and pepper if needed, and serve immediately.

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