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Cozy Fall Harvest Salad with Roasted Squash

Cozy Fall Harvest Salad with Roasted Squash - featured image
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A warm, hearty salad featuring roasted butternut squash, mixed greens, and a tangy apple cider vinaigrette, topped with toasted nuts for a comforting fall meal.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed
  • 2 tablespoons extra virgin olive oil (for squash)
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1/2 teaspoon garlic powder
  • Sea salt and black pepper, to taste
  • 4 cups mixed greens (baby spinach and arugula)
  • 1/2 cup walnuts or pecans, toasted
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil (for vinaigrette)

Instructions

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel the butternut squash, remove seeds, and cut flesh into 1-inch cubes. Place in a large bowl.
  3. Drizzle 2 tablespoons olive oil, cinnamon, nutmeg, garlic powder, salt, and pepper over the squash. Toss well to coat evenly.
  4. Spread squash in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and browned.
  5. While squash roasts, whisk together apple cider vinegar, mustard, honey, minced garlic, salt, and pepper in a small bowl. Slowly drizzle in 2 tablespoons olive oil while whisking to emulsify.
  6. Heat a small skillet over medium heat. Toast walnuts or pecans for 2-3 minutes, shaking frequently, until fragrant. Remove from heat and let cool.
  7. Place mixed greens in a large serving bowl. Add warm roasted squash on top.
  8. Drizzle vinaigrette over the warm squash and greens. Toss gently to combine.
  9. Sprinkle with toasted nuts and serve immediately while squash is warm.

Notes

Ensure squash cubes are at least 1 inch to prevent mushiness. Do not overcrowd the baking sheet to allow for caramelization rather than steaming. For meal prep, store squash and greens separately and toss just before eating to maintain texture.

Nutrition

Keywords: fall salad, roasted squash, butternut squash salad, healthy dinner, vegetarian main course, warm salad, meal prep, gluten-free, dairy-free

Find it online: https://lindabake.com/cozy-fall-harvest-salad-with-roasted-squash-5-easy-steps/