Description
A colorful fall-inspired salad loaded with roasted squash, crisp apples, dried cranberries, nuts, and tangy cheese, all tossed in a bright apple cider vinaigrette. Perfect as a side dish or light main.
Ingredients
For the Salad:
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 2 cups roasted butternut squash or pumpkin cubes
- 1 Honeycrisp or Fuji apple, thinly sliced
- ½ cup dried cranberries
- ½ cup crumbled goat cheese or feta
- ⅓ cup toasted pecans or walnuts
- ¼ red onion, thinly sliced
For the Apple Cider Vinaigrette:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1 tbsp apple cider
- Salt and black pepper, to taste
Instructions
- Roast squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper; roast for 25–30 minutes until tender and caramelized. Let cool slightly.
- Make dressing: In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon, maple syrup, apple cider, salt, and pepper until smooth.
- Assemble salad: In a large bowl or platter, combine greens, roasted squash, apple slices, cranberries, goat cheese, nuts, and red onion.
- Drizzle with apple cider vinaigrette and toss gently. Serve immediately.
Notes
- Add grilled chicken or chickpeas to make it a hearty main dish.
- Swap goat cheese for blue cheese for a stronger flavor.
- Dressing can be made ahead and stored in the fridge for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad / Side Dish
- Method: Roasted + Assembled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
