Autumn Harvest Salad

Warm roasted butternut squash over mixed greens with dried cranberries, toasted walnuts, and blue cheese finished with an apple cider vinaigrette.

Nutrition per serving

• 6 cupsMixed greens
• 2 cups, cubedButternut squash
• ⅓ cupDried cranberries
• ⅓ cup, toastedWalnuts
• ¼ cup, crumbledBlue cheese
• 2 tbspApple cider vinegar
• 3 tbspOlive oil
• 1 tspDijon mustard
• 1 tspMaple syrup
• To tasteSalt and pepper

1. 1

   Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until golden and tender.

2. 2

   Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently.

3. 3

   Whisk together apple cider vinegar, remaining olive oil, Dijon mustard, maple syrup, salt, and pepper.

4. 4

   Place mixed greens in a large bowl. Add roasted squash, dried cranberries, and toasted walnuts.

5. 5

   Drizzle with the apple cider vinaigrette, top with crumbled blue cheese, and serve.

💡 Tips for Autumn Harvest Salad

• • Use seasonal vegetables for maximum nutrition and flavor.
• • Grate cheese fresh rather than pre-shredded for better melting and flavor.

Frequently Asked Questions

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