Description
Golden roasted squash, crisp apple ribbons, and tart cranberries dance with crunchy pumpkin seeds and creamy feta, all glistening in a honey-Dijon vinaigrette that brightens fall’s harvest.
Ingredients
- 2 cups mixed salad greens
- 1 cup butternut squash, peeled and cubed
- 1 medium apple, cored and thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F and toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet until tender, about 20 minutes.
- In a small bowl, whisk together the remaining olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to create the dressing.
- In a large bowl, combine the mixed salad greens, apple slices, dried cranberries, and pumpkin seeds.
- Add the roasted squash to the salad bowl and drizzle the dressing over the ingredients.
- Gently toss the salad to evenly coat everything in dressing, then sprinkle the crumbled feta cheese on top before serving.
Notes
- Use kale or arugula instead of mixed greens for a heartier base
- Substitute goat cheese for feta to change the flavor profile
- Roast the squash a day ahead to streamline preparation
- Store any leftover dressing in a sealed container in the fridge for up to one week