Name: Fresh and Flavorful Harvest Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 small butternut squash (peeled and cubed); 2 cups mixed salad greens (such as spinach or arugula); 1 apple (sliced); 1/2 cup dried cranberries; 1/4 cup walnuts (chopped); 2 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp honey

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Introduction

Autumn brings with it a bounty of fresh produce, and what better way to celebrate the season’s harvest than with a fresh and flavorful harvest salad? Lina Vexley, known for her delicious, seasonal recipes, shares her take on a harvest salad that’s perfect for fall meals and holiday gatherings. Packed with vibrant ingredients like roasted squash, apples, and cranberries, this salad is a beautiful blend of sweet and savory flavors. It’s not only a delightful side dish, but also a nourishing and colorful addition to any autumn table, full of textures and seasonal ingredients.

Fresh and Flavorful Harvest Salad

This harvest salad combines roasted squash, apples, cranberries, and a tangy vinaigrette, making it the perfect side dish for autumn meals and holiday gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Course Salad

Cuisine American

Servings servings

Calories 220 kcal

Ingredients

1 small butternut squash peeled and cubed
2 cups mixed salad greens such as spinach or arugula
1 apple sliced
1/2 cup dried cranberries
1/4 cup walnuts chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey

Instructions

Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and golden.
In a small bowl, whisk together the balsamic vinegar, honey, and remaining olive oil to create the vinaigrette dressing.
In a large bowl, combine the roasted squash, mixed greens, sliced apple, dried cranberries, and chopped walnuts.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately, or chill for 10 minutes to allow the flavors to meld.

Notes

This salad can be made ahead by roasting the squash earlier in the day. For a heartier version, top with crumbled feta or goat cheese.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 100mgPotassium: 450mgFiber: 6gSugar: 15gVitamin A: 650IUVitamin C: 18mgCalcium: 30mgIron: 2mg

Keyword Autumn, Fall, healthy, Holiday

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How to Make the Recipe

Start by preheating your oven to 400°F (200°C). Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 20-25 minutes, or until tender and golden.

While the squash roasts, prepare the vinaigrette by whisking together balsamic vinegar, honey, and olive oil in a small bowl. The balance of sweet and tangy flavors will complement the roasted squash beautifully.

Once the squash is done, let it cool slightly. In a large salad bowl, combine the roasted squash, mixed salad greens (such as spinach or arugula), thinly sliced apples, dried cranberries, and chopped walnuts. Drizzle the dressing over the salad and toss gently to coat all the ingredients.

You can serve the salad immediately, or refrigerate it for 10 minutes to allow the flavors to meld together. For added richness, you can also top the salad with crumbled feta or goat cheese.

Conclusion

This fresh and flavorful harvest salad is a perfect reflection of autumn’s bounty. The roasted squash provides warmth and sweetness, while the apples, cranberries, and walnuts bring freshness, crunch, and a touch of tartness. With its simple yet delicious dressing, this salad makes a vibrant side dish for any fall or holiday gathering. Whether you’re hosting a dinner or enjoying a cozy meal at home, this salad is sure to delight and nourish your guests. Celebrate the flavors of the season with this wholesome, colorful dish!