Autumn Harvest Salad

    Autumn Harvest Salad

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

    35 minMedium4 servings

    Nutrition per serving

    320

    Calories

    8g

    Protein

    28g

    Carbs

    22g

    Fat

    Ingredients

    • 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

    Instructions

    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.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories320

    % Daily Value *

    Total Fat 22g28%
    Saturated Fat 9.9g50%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 420mg18%
    Total Carbohydrate 28g10%
    Dietary Fiber 2g7%
    Sugars 9.8g
    Protein 8g16%
    Vitamin A 500 IUVitamin C 28 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 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.

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