Introduction
As the leaves turn and the temperatures drop, there’s nothing better than a cozy, vibrant autumn salad. Lina Vexley loves creating fall-inspired dishes that showcase the season’s bountiful produce and rich flavors. This autumn salad combines the sweetness of roasted butternut squash, the crunch of toasted pecans, and the tanginess of cranberries, all tossed in a light dressing. The addition of spinach and feta cheese adds a savory contrast to the sweetness of the ingredients, making this salad the perfect dish for a fall dinner or holiday gathering.
Autumn Salad Recipe
Autumn Salad
Equipment
- Oven
- Baking Sheet
- Large Bowl
Ingredients
- 2 cups cubed Butternut squash
- 1/4 cup chopped Pecans
- 4 cups Fresh spinach
- 1/2 cup halved Cherry tomatoes
- 1/4 cup Dried cranberries
- 1/4 cup crumbled Feta cheese
- 2 tablespoons Olive oil
- 1 tablespoon Maple syrup
- 1 tablespoon Apple cider vinegar
- to taste Salt
- to taste Black pepper
Instructions
- Preheat your oven to 400°F (200°C). Cube the butternut squash and toss it in olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While the squash is roasting, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Once toasted, set aside to cool.
- In a large bowl, combine the fresh spinach, roasted butternut squash, halved cherry tomatoes, dried cranberries, and toasted pecans.
- In a small bowl, whisk together the maple syrup, apple cider vinegar, and olive oil to make the dressing. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients.
- Top the salad with crumbled feta cheese and serve immediately. You can also chill it for a bit before serving for a refreshing taste.
Notes
Nutrition
How to Make Autumn Salad
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Cube the butternut squash and toss it with olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
Step 2: Toast the Pecans
While the squash is roasting, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently to avoid burning. Once toasted, remove them from the skillet and set aside to cool.
Step 3: Assemble the Salad
In a large bowl, combine the fresh spinach, roasted butternut squash, halved cherry tomatoes, dried cranberries, and toasted pecans. These ingredients provide a perfect balance of textures and flavors.
Step 4: Make the Dressing
In a small bowl, whisk together the maple syrup, apple cider vinegar, and olive oil to create the dressing. Season with salt and pepper to taste. This dressing adds a light sweetness and tang that complements the autumn ingredients.
Step 5: Combine and Serve
Drizzle the dressing over the salad and toss gently to combine. Top with crumbled feta cheese for a creamy, salty contrast. Serve immediately for the best flavor, or chill the salad for a bit before serving for a refreshing taste.
Conclusion
Lina Vexley’s autumn salad is a vibrant, healthy dish that beautifully captures the flavors of fall. The combination of roasted butternut squash, sweet cranberries, toasted pecans, and feta creates a perfect balance of textures and tastes. With a simple maple dressing to tie everything together, this salad is an excellent addition to your fall meal lineup. Whether served for a holiday dinner or as a seasonal lunch, this autumn salad is sure to be a hit!