Description
Celebrate the flavors of autumn with this delicious and nourishing Autumn Chopped Salad. Packed with crisp greens, roasted butternut squash, crunchy pecans, and tangy dried cranberries, this salad is a feast for the senses.
Ingredients
– 5 cups mixed greens (such as kale, spinach, and romaine)
– 1 cup diced roasted butternut squash
– 1/2 cup toasted pecans
– 1/4 cup dried cranberries
– 2 tablespoons crumbled feta cheese (optional)
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 tablespoon honey
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
2. In a large salad bowl, combine the mixed greens, roasted butternut squash, toasted pecans, and dried cranberries.
3. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and olive oil. Season with salt and pepper to taste.
4. Drizzle the vinaigrette over the salad and toss gently to coat.
5. Top the salad with crumbled feta cheese, if desired.
6. Serve immediately and enjoy the flavors of autumn!
Notes
– For a vegan option, omit the feta cheese.
– Toasting the pecans enhances their flavor and crunch.
– Feel free to add other seasonal ingredients, such as roasted sweet potatoes or apples.
- Prep Time: 15
- Cook Time: 20
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American