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The Fall Harvest Salad is a symphony of textures and flavors, combining the sweetness of roasted butternut squash, the crunch of fresh apples and pecans, and the tang of feta cheese. This salad not only looks stunning on the plate but also offers a balance of sweet, savory, and nutty elements that appeal to a wide range of palates. Each ingredient plays a crucial role in creating a dish that is both hearty and refreshing, making it an ideal choice for lunch, dinner, or even as a side dish at your holiday gatherings.

Fall Harvest Salad

Celebrate the flavors of fall with this delicious Fall Harvest Salad! Packed with mixed greens, roasted butternut squash, cooked quinoa, and topped with tart apple slices and feta cheese, it’s a perfect blend of textures and tastes. The addition of toasted pecans and dried cranberries adds a delightful crunch and sweetness! Drizzle with balsamic vinaigrette for a refreshing finish. Perfect for a cozy dinner or as a festive side dish. Enjoy the season’s bounty in every bite!
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Ingredients
  

4 cups mixed greens (arugula, spinach, kale)

1 cup roasted butternut squash, diced

1 cup cooked quinoa

1/2 cup dried cranberries

1/2 cup pecans, toasted

1/2 cup feta cheese, crumbled

1 small apple, thinly sliced (preferably a tart variety like Granny Smith)

1/4 cup red onion, thinly sliced

1/4 cup balsamic vinaigrette

Instructions
 

Prepare the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and dice into bite-sized cubes. Toss with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Allow to cool.

    Cook the Quinoa: Rinse 1/2 cup of quinoa under cold water. In a medium pot, combine the rinsed quinoa with 1 cup of water and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

      Toast the Pecans: In a dry skillet over medium heat, add the pecans. Toast them for about 5 minutes, stirring frequently, until they become fragrant and lightly browned. Remove from heat to cool.

        Assemble the Salad: In a large bowl, combine the mixed greens, cooled roasted butternut squash, cooked quinoa, dried cranberries, toasted pecans, crumbled feta cheese, apple slices, and red onion.

          Dress the Salad: Drizzle with balsamic vinaigrette and toss gently to combine all ingredients evenly.

            Serve and Enjoy: Divide the salad into bowls or plates. Drizzle with additional vinaigrette if desired and serve immediately.

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4