Description
A fresh and healthy salad perfect for Thanksgiving, packed with seasonal ingredients and vibrant flavors.
Ingredients
- 4 cups mixed greens (spinach, kale, arugula)
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup crumbled feta cheese
- 1 apple, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until tender.
- Toast pecans in a dry pan over medium heat for 3-5 minutes until fragrant.
- In a large bowl, combine mixed greens, roasted squash, cranberries, pecans, feta, and apple slices.
- Whisk together remaining olive oil, balsamic vinegar, honey, salt, and pepper.
- Drizzle dressing over the salad and toss gently to coat.
- Serve immediately.
Notes
- Swap feta for goat cheese if preferred.
- Add roasted turkey or chicken for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Tossed
- Cuisine: American