Description
Embrace the flavors of autumn with this delightful Chopped Salad! Crisp greens, juicy apples, roasted butternut squash, and crunchy pecans come together in a creamy, tangy dressing for a nutritious and satisfying meal.
Ingredients
– 5 oz mixed greens
– 1 medium apple, diced
– 1 cup roasted butternut squash cubes
– 1/4 cup dried cranberries
– 1/4 cup toasted pecans
– 2 tbsp crumbled feta cheese (optional)
– Dressing:
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– 1 tbsp Dijon mustard
– 1 tbsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. 1. Preheat oven to 400°F. Toss cubed butternut squash with a drizzle of olive oil and a pinch of salt and pepper. Roast for 15-20 minutes, until tender and lightly browned.
2. 2. In a large salad bowl, combine the mixed greens, diced apple, roasted butternut squash, dried cranberries, and toasted pecans.
3. 3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
4. 4. Drizzle the dressing over the salad and toss gently to coat.
5. 5. Top with crumbled feta cheese, if desired.
Notes
– For a heartier meal, you can add cooked chicken or chickpeas.
– Substitute other seasonal fruits, such as pears or pomegranate seeds, for the apples.
– Roast the squash in advance for quicker assembly.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
- Method: Tossed
- Cuisine: American