How to Make Autumn Harvest Salad

Roast the Squash

Toss the butternut squash with olive oil and spices, then roast until golden brown.

Prepare the Salad Base

Combine the mixed greens, apple slices, cranberries, and toasted walnuts.

Assemble the Salad

Add the roasted squash and feta to the salad base.

Dress and Serve

Drizzle with balsamic vinaigrette and toss to combine. Serve immediately.

Baking Tips

For a sweeter taste, you can drizzle honey over the roasted squash before baking.

Add grilled chicken or roasted turkey for a more filling meal.

Toasting the walnuts enhances their flavor, but you can skip this step if you're short on time.

Autumn Harvest Salad

Name: Autumn Harvest Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups butternut squash, peeled and cubed; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 4 cups mixed greens (spinach, arugula, etc.); 1 apple, thinly sliced; 1/4 cup dried cranberries; 1/4 cup chopped walnuts, toasted; 1/4 cup crumbled feta cheese; 1/4 cup balsamic vinaigrette dressing

A hearty and flavorful salad filled with roasted squash, apples, cranberries, and walnuts, perfect for the fall season.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

2 cups butternut squash, peeled and cubed

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

4 cups mixed greens (spinach, arugula, etc.)

1 apple, thinly sliced

1/4 cup dried cranberries

1/4 cup chopped walnuts, toasted

1/4 cup crumbled feta cheese

1/4 cup balsamic vinaigrette dressing

Instructions

Preheat the oven to 400°F (200°C).

Toss the cubed butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg. Spread it in a single layer on a baking sheet.

Roast the squash for 25-30 minutes, or until tender and golden brown, flipping halfway through.

While the squash is roasting, prepare the salad base. In a large bowl, combine the mixed greens, sliced apple, dried cranberries, and toasted walnuts.

Once the squash is done, let it cool slightly before adding it to the salad.

Top the salad with crumbled feta cheese and drizzle with balsamic vinaigrette dressing.

Toss everything gently to combine and serve immediately.

Autumn Harvest Salad

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Autumn Harvest Salad

Autumn Harvest Salad

Ingredients

Instructions