Description
This Fall Harvest Salad is a vibrant mix of seasonal flavors, featuring roasted butternut squash, tender kale, and a sweet-tart apple, all topped with toasted pecans and a tangy white balsamic dressing.
Ingredients
Scale
- 4 cups cubed butternut squash
- Lacinato kale
- 6 cups mixed spring greens
- cooked shredded turkey or chicken
- Honeycrisp or Jonathan apple
- toasted pecans
- dried cranberries
- Manchego or Parmesan cheese
- white balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and roast for about 25 minutes or until tender.
- While the squash is roasting, wash and chop the Lacinato kale and mixed spring greens. Place them in a large salad bowl.
- Once the squash is done, let it cool slightly, then add it to the greens along with the cooked shredded turkey or chicken.
- Chop the apple and add it to the salad, along with the toasted pecans and dried cranberries.
- In a small bowl, whisk together white balsamic vinegar, salt, and pepper to taste. Drizzle the dressing over the salad and toss gently to combine.
- Finish by adding shavings of Manchego or Parmesan cheese on top. Serve immediately and enjoy your Fall Harvest Salad!
Notes
Feel free to customize the salad with other seasonal ingredients or swap the nuts for your favorite variety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 18 g
- Sodium: 360 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 38 mg
Keywords: Fall Harvest Salad, autumn salad, seasonal recipe, healthy salad