Description

Embrace the flavors of autumn with this vibrant Fall Salad, featuring a mix of crisp greens, roasted root vegetables, and a creamy maple-lime dressing that perfectly balances tart and sweet.

Ingredients

– 5 oz mixed greens

– 1 cup roasted butternut squash cubes

– 1/2 cup roasted beets, diced

– 1/4 cup dried cranberries

– 1/4 cup toasted pecans

– 2 tbsp crumbled feta cheese (optional)

– 2 tbsp maple syrup

– 2 tbsp lime juice

– 1 tbsp olive oil

– 1 tsp Dijon mustard

– 1/4 tsp salt

– 1/8 tsp black pepper

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Instructions

1. – In a large salad bowl, combine the mixed greens, roasted butternut squash, roasted beets, dried cranberries, and toasted pecans.

2. – In a small bowl, whisk together the maple syrup, lime juice, olive oil, Dijon mustard, salt, and black pepper to make the dressing.

3. – Drizzle the maple-lime dressing over the salad and toss gently to coat.

4. – Top the salad with crumbled feta cheese, if desired.

5. – Serve immediately and enjoy the perfect balance of sweet, tart, and savory flavors.

Notes

– Roast the butternut squash and beets in advance for a quicker assembly.

– Swap out the feta for goat cheese or omit for a dairy-free option.

– Add grilled chicken or shrimp for a heartier main dish salad.

Prep Time: 10
Category: Salad
Method: No-Cook
Cuisine: American