Description
A crisp autumn salad with roasted vegetables, apples, and a pumpkin vinaigrette. Perfect for a light lunch or a side dish.
Ingredients
Scale
- 4 cups mixed greens
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1 apple, thinly sliced
- 1/4 cup pumpkin puree
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss butternut squash with a little olive oil and salt. Roast for 20-25 minutes until tender.
- In a small bowl, whisk together pumpkin puree, apple cider vinegar, maple syrup, olive oil, salt, and pepper to make the vinaigrette.
- In a large bowl, combine mixed greens, roasted squash, dried cranberries, pumpkin seeds, and apple slices.
- Drizzle the vinaigrette over the salad. Toss gently to coat. Serve immediately.
Notes
- You can use any winter squash instead of butternut.
- Add grilled chicken for extra protein.
- Store dressing separately if not serving right away.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg